Here's How to Avoid Picking a Dry, Flavorless Butternut Squash at the Store (2024)

FAQs

How do you pick a good butternut squash from the store? ›

Look at the color and surface.

When choosing one at the store, be sure to select one with a creamy tan color. Light surface scratches are normal, but avoid choosing one with soft spots, bruises or cuts. Butternut squash should also have a matte finish. If it's shiny, it means it was picked too early.

If it's underripe, the squash won't have developed its signature taste. If it's overripe, it may be dry, mushy or flavorless. Follow these tips the next time you're at the grocery store or farmers market to find the perfect recipe-ready butternut squash.

If the squash starts to develop soft and mushy areas, then it is likely that the buttercup squash is past its prime. Another indicator to look for is a change in color. Buttercup squash should be dark green with silvery-gray lines.

Store whole butternut squash in a cool, dry and well-ventilated area. The ideal temperature for butternut squash (and any winter squash) is between 50℉ and 60℉, so a cool pantry or cellar would work best.

Store fresh squash in the refrigerator crisper in plastic storage bags or rigid containers to retain moisture. Stored in this manner, squash will maintain quality for 5-7 days. Avoid storing fresh squash in areas that might freeze.

Squash loves cool, dry, dark conditions. They were originally meant to be stored in cellars to provide food over the winter, so think of cellar-like conditions when it comes to storing. If you have a pantry or cabinet in your kitchen that stays cool, this is the perfect place for a squash.

No doubt, squash's flavor issues stem from the fact that it's mostly water. Being as much as 95 percent H2O, it's no surprise that it tastes a lot like water, which is to say, bland.

Most squashes are at their "driest" immediately after harvest... not in terms of their moisture content, but in their cooked consistency. At this point (provided the squash was fully ripe) the starch content is very high, and the cooked texture will resemble mashed potatoes.

Like peaches in a paper bag, squash continue to ripen as enzymes convert its starch into sugar. And, Mazourek says, squash taste best when they achieve a good balance of starch and sugar. Not only do the flavor and texture of butternut squash improve with time, they actually become more nutritious.

Buttercup. Not to be confused with the long, tan-hued butternut squash, the buttercup squash is squatter, with dark green skin. Its sweet, nutty flesh is dense and dry, and can be boiled, steamed, or worked into baked goods and casseroles. It will keep for two to four months.

What is the easiest way to peel buttercup squash? ›

When you want or need to peel a winter squash, I've found that microwaving it first hugely helps. Prick the squash in a couple of spots and then nuke it for a few minutes. The exterior will soften enough to make getting the peel off easier without necessarily cooking the inside.

Selection: pick a smooth, blemish-free squash that is heavy for its size and is evenly colored. Avoid a squash that has a pale green tint as it is underripe. Best uses: baking with butter and cinnamon.

Putting it cut-side down creates a sort-of steam chamber for the flesh, helping it cook faster and retain moisture (no dried out squash here!). If you've added oil to the flesh before cooking, it will brown nicely where it's in contact with the sheet pan.

However, in even a small oven you can reduce wateriness by just stabbing the squash halves/quarters all over with a long-tined fork. This allows moisture to evaporate out of the squash more quickly and gets you a nice, firm flesh without too much mushiness.

The One Way To Tell Butternut Squash Is Ripe

Light to dark green spots on the skin tells you it's definitely not ready to be eaten. If the skin is very pale—more creamy white than tan—it's not ripe. Look for a rich tan, darker amber, or orange color. It should also be matte, not glossy.

Check the rind to tell if butternut squash is ready for harvesting. If you're able to pierce the skin with a fingernail, it's not time yet. If the rind doesn't yield to your finger, you likely have a ripe squash on the vine. Couple that with a browning stem, and you know it's time for harvesting.

After you finish picking butternut squash, it needs to be cured. All that means is that you have to let the squash sit at room temperature for a week or two to fully harden the skin. They'll need a temperature of about 70 degrees F. (20 C.), but please don't leave them outdoors where they'll be vulnerable to insects.