Whole butternut squash stores successfully for up to three months.
Butternut squash has a thin skin, as opposed to the thicker skins on most winter squash varieties. The squash requires seeding, to remove the seeds and pulp, before it's ready to serve. Seed butternut squash prior to cooking it, whether you intend to bake or boil the vegetable. Butternut squash peel isn't edible, so it is usually removed with a vegetable peeler before or after cooking.
Instructions
1. Place the butternut squash on the cutting board. Cut it in half lengthwise.
2. Set both halves on top the cutting board face up. The majority of the seeds and pulp are located in the bottom center of each half.
3. Scoop out the seeds and pulp with a spoon. Remove all the stringy pulp, using the edge of the spoon to cut the strings from the firmer flesh. Dispose of the seeds and pulp.
4. Cook the seeded squash as desired. Bake butternut squash half cut side-down in a 350 degree Fahrenheit oven for 30 minutes or until tender. Alternatively, cube the squash and boil it until tender.
Tags: seeds pulp, butternut squash, cutting board, until tender
