Benefits of Butternut Squash:

  • Low in fat and high in dietary fiber, making it an exceptional heart-healthy food.
  • Significant amounts of potassium, important for bone health.
  • In a 1-cup serving, you receive about half of the recommended daily dose of vitamin C.
  • Great source of vitamin A.


How to Store:

  • Whole butternut squash can be stored on the counter for 1-3 months.
  • Uncooked, cut butternut squash can keep in the refrigerator for 2-5 days.
  • Cooked butternut squash can keep in the refrigerator for 5-7 days or in the freezer for 6-8 months.


How to Cut:

Cut off the bottom and top of butternut squash, and cut whole squash in half.


Using a serrated knife, peel both halves by cutting between the skin of the squash and the flesh


Cut the bottom of the squash in half and scoop out all of the seeds inside.


Cut each half of the squash into planks.


Cut each of the planks into sticks.

Planks (2)

Cut each of the sticks into cubes.



Roasted Butternut Squash with Cranberries and Apples:

What you’ll need:

  • 1 butternut squash, cubed
  • 3 apples, cubed
  • 1 (12oz) bag cranberries
  • 3 Tbl oil
  • 1 Tsp salt
  • 1/2 Tsp cinnamon
  • 1/4 Tsp nutmeg
  • 1 Tbl brown sugar
  1. Preheat oven to 375 degrees.
  2. Mix cubed butternut squash with 2 Tbl oil, 3/4 Tsp salt, 1/4 Tsp cinnamon and 1/8 Tsp nutmeg.
  3. Place butternut squash evenly on a baking sheet and cook for 20-22 minutes.
  4. Mix cubed apples with cranberries.
  5. Mix apple mixture with 1 Tbl oil, 1/4 Tsp salt, 1/4 Tsp cinnamon and 1/8 Tsp nutmeg and 1 Tbl brown sugar.
  6. Add apple mixture to butternut squash and continue cooking for an additional 35 minutes or until squash and apples are tender.

Makes 12 servings