Butternut Squash (preserving and cooking)

This winter squash is this families favorite!!

Harvest

Now that it's harvest time, how can you tell when it's the perfect moment to pick these lovely gems from the vine? Well, no worries, my friend! These simple tips will be your trusty guides in finding that sweet spot for harvest.

Color: Keep an eye on the outer skin of the squash; it should take on a rich, matte, dark tan hue. This color change is a clear indicator that your squash is ripening to perfection.

Stem: Check the stem attached to the squash. As the squash matures, the stem will begin to turn brown. This is a natural sign that the squash is ready to be harvested.

Skin: Gently test the firmness of the squash's outer skin. When it's time to harvest, the skin should have hardened, making it resistant to puncture even when prodded with your fingernail. This toughness indicates that the squash has reached its peak ripeness and is ready to grace your kitchen with its delicious flavors.

When you're out there picking your squash, here's a little tip: be sure to leave around 1 inch of stem attached to your squash. It might sound like a small detail, but it can make a big difference. This stub of stem acts as a protective barrier, reducing the risk of disease creeping into your butternut squash. Plus, it's like an insurance policy, ensuring a longer shelf life and more delicious meals for you down the road.

Preserve by canning

I follow the quick guide manual that was with my presto canner. But there are many recipe books to follow.

Steps to canning your butternut squash

1. peel and cut off both ends

2. remove the inside seeds

3. cut into 1 inch cubes

4. boil for 1 -2 minutes

5. prepare jars and lids per canning guidelines

6. loosely pack butternut squash into jars

7. cover with fresh boiling water

8. process at 11 pounds of pressure for 55 minutes for pint jars and 90 minutes for quart jars

Check out the full process on this video:

Preserving in dry storage

When you store your squash into a dry storage they need to be properly cured and stored.

There are living organisms that are on the outside skin of your squash that needs to be removed before storing to help prevent premature rotting.

You may either use a bleach solution , but I prefer to not use bleach on my food so I use distilled white vinegar. Simply wipe them down really good and store in a cool dry place out of direct sunlight with adequate air flow.

You should periodically check your dry storage to make sure they are not spoilage.

I use butternut squash in a lot of recipes make sure you check out the recipes section to get a list of recipes that include butternut squash.