Small squashes are sometimes sweeter than larger squashes, but since prepping these rock-hard fall vegetables for cooking can be such a pain, I generally prefer to buy medium-sized squashes. Prepping several small squashes seems like more trouble than they're worth and the giant ones can prove unwieldy to handle.
If you plan to use your squash within a week or two, leave it out on the counter or somewhere at room temperature. Squashes will also keep for several months in a cool, dim, and relatively dry environment, like the basement steps or an entryway closet.
Ready for some butternut cooking action? Here are some recipes you'll love:
• How to Cut a Butternut Squash
• Warm Butternut Squash and Arugula Salad
• Fettucini with Butternut Squash, Sage, and Brown Butter
• Butternut Squash, Apple, and Sage Soup
• Couscous Salad with Butternut Squash and Cranberries
• Butternut Squash and Parmesan Dip
What butternut squash recipe are you looking forward to making?
(Image: Emma Christensen)