Charles Leggett owned a farm in Massachusetts. He also liked to experiment with plants. Those two facts serve as the origin story for butternut squash.
As legend has it, Leggett played matchmaker between different squash varieties in the 1940s and bred the version of butternut squash that fills today’s farmer’s market bins. His description of the tasty crop — “smooth as butter and sweet as a nut” — led to the name.
Simply savory
Roasting a butternut squash caramelizes its natural sugars and really brings out that oh-so-sweet taste. See for yourself with this savory side dish of herb-roasted butternut squash with shallots and garlic.
Spice it up
Want to add some zing to your roasted butternut squash? A few pinches of cayenne, chili powder and paprika will certainly kick things up a few notches to deliver a sweet heat that can’t be beat.
Feeling cheesy
Everyone loves mac-and-cheese, right? This recipe for the family favorite includes a healthy dose of cubed butternut squash to slip a bit more nutrition into the dish. (Butternut squash is chock full of vitamins A, C and E, as well as several B vitamins.)
Color rush
You’ll be hard-pressed to find a more visually appealing combo than Asian-style squash and spinach. And as good as they look paired, it can’t come close to matching how perfectly they taste together.
Looking for another colorful salad option? Then, mix Swiss chard and baked butternut squash to treat your eyes and tastebuds.
Hash it out
Butternut squash for breakfast? You bet! Dice up a few cups of butternut squash to star in this perfectly seasoned breakfast hash that’s loaded with eggs and other items from the produce aisle.
Chili season
Chili is an arms-open sort of dish, as it’s pretty welcoming to so many different ingredients. Why not try dropping a few cubes of butternut squash into your next pot?
Catch of the day
