🍠🍠🍠Don't worry! There are Butter Times Ahead! Fall’s Favorite Squash Is Here to Shine

Published: Tue, 10/15/24

Updated: Tue, 10/15/24

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Quote Of The Day

"A warm bowl of roasted butternut squash soup can turn even the coldest days cozy."- Martha Stewart

🍠🍠🍠My Favorite Squash🍠🍠🍠

~A Few Words From Susan~

There are 6 butternut squash sitting in a bowl as a centerpiece on my kitchen table right now this evening. Luckily, they keep well, so I don't need to cook them all this week!

One of my favorite ways to use them is in soup - I've shared a video with a very simple 5 ingredient Butternut Squash Soup recipe for you below.

In case you're not familiar with butternut, the article below comparing it to pumpkin should give you some ideas on where to get started.

This week's coupon is for 50% off the Cestari Pasta Maker - butternut mixed with a little ricotta and Parmesan makes a terrific ravioli filling!

Best,

Susan

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Trivia Question

Which nutrient is butternut squash particularly high in?

Answer at the bottom of the newsletter

Speedy and Satisfying Butternut Squash Soup

In this video, you'll discover a delicious 5-ingredient butternut squash soup recipe that is perfect for a cozy night in or a busy weeknight when you need a quick and satisfying meal. This recipe is simple yet bursting with flavor.

Tip of the Week: Selecting Butternut Squash

Choose butternut squash with a matte, unblemished skin and a firm texture. Avoid squash with green patches or soft spots, as these can indicate it’s not ripe or starting to spoil. The heavier it feels for its size, the more flavorful it will be.

Butternut Squash vs. Pumpkin: Which One Should You Use?

As fall ushers in cool weather, hearty gourds like butternut squash and pumpkin become staples in kitchens. Both are rich in flavor, nutrients, and culinary potential. But which one is better suited for your dish? This article explores their differences in flavor, texture, nutrition, and uses to help you decide.

Flavor Profile

Butternut Squash: Butternut squash has a natural sweetness with nutty undertones. It becomes creamier when cooked, making it ideal for soups, purees, and roasted side dishes. Its mild sweetness works well in both savory and sweet recipes.
Pumpkin: Pumpkin is slightly less sweet, with an earthier taste. It has a thicker, grainier texture, often making it suitable for baked goods or spiced dishes. Pumpkin pairs well with warming spices like cinnamon, nutmeg, and clove, contributing to the iconic "pumpkin spice" flavor.

Texture and Culinary Uses

Butternut Squash:
- When roasted, butternut squash becomes silky and caramelized.
- It’s excellent for soups, risottos, casseroles, or as a roasted vegetable.
- Due to its smoother texture, it blends beautifully in purees and sauces.
Pumpkin:
- Pumpkin flesh can be stringier, which is better suited for pies, muffins, or breads.
- Canned pumpkin, which is often used in baking, provides a thick puree perfect for custard-based desserts like pumpkin pie.
- Fresh pumpkin works well in stews and curries but needs extra preparation to soften its tougher fibers.

Nutritional Comparison

Butternut Squash: A rich source of vitamin A, potassium, and fiber. It’s slightly higher in calories but also offers more complex carbohydrates and antioxidants like beta-carotene.
Pumpkin: Lower in calories and carbohydrates, pumpkin is ideal for lighter dishes. It’s packed with vitamin A and has a high water content, which makes it hydrating but less filling than butternut squash.

Ease of Preparation

Butternut Squash: While butternut squash offers great versatility, it requires peeling and cubing, which can be time-consuming. However, its smooth skin and dense flesh make it easy to roast or steam.
Pumpkin: Fresh pumpkin is harder to cut and clean due to its thick rind and stringy interior. Many people prefer using canned pumpkin for convenience. Canned butternut squash is also available, but it’s less common.

Which One Should You Use?

For Soups and Purees: Butternut squash wins due to its creamy texture and sweet, nutty taste.
For Baking: Pumpkin is the preferred choice, especially for traditional fall desserts like pies and muffins.
For Roasting: Both are excellent, but butternut squash caramelizes better.
For Stews and Curries: Pumpkin adds body and flavor to broths but requires more cooking time to soften properly.

Conclusion

Both butternut squash and pumpkin have their strengths, and the choice often comes down to the dish you’re making. Use butternut squash for creamy, savory dishes and pumpkin for spiced baked goods or stews. If you’re in a rush, opt for canned versions to save time. Ultimately, both gourds offer delicious ways to celebrate the flavors of fall.

Special Offer for Newsletter Subscribers

Save 50% on Cestari's Pasta Machine, the perfect tool to make pasta dough for Butternut Squash Ravioli. Save 50% with code BUTTEROFF through October 22 at the Cestari store on Amazon

Reader's Tips for Butternut Squash

Donna from Leander, Texas suggests, "Roasting butternut squash cubes with maple syrup and cayenne adds a delicious sweet-and-spicy flavor that’s perfect for autumn salads."

Karen from Westfield, Indiana shares, "If you’re short on time, use pre-cut squash for a quick weeknight dinner—just toss it with oil and roast for 20 minutes."

Thomas from Eagle Mountain, Utah notes, "Blending roasted squash with coconut milk makes a creamy, dairy-free soup that freezes well."

Joseph from Chatham, Illinois remarks, "A dash of brown sugar when sautéing squash intensifies the caramelization and gives it a subtle sweetness."

Patricia from Georgetown, Texas writes, "Grating butternut squash into risotto during the last few minutes of cooking adds texture and a beautiful golden hue."

The winner of this week's Free Cestari Product is Tegan Lee Prosser. Tegan, please select your product from the Cestari Store on Amazon, and send us an email at support@cestarikitchen.com letting us know what you'd like, and where we should ship it.

💡 Answer to Trivia Question:

Vitamin A

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