Winter squash
Butternut and related squash are harvested in autumn and stored into winter.
Availability varies. A New England example may not match your market.
How to prepare
- Peel if needed, cube, and roast or simmer until soft.
Storage
Keep whole squash in a cool room. Refrigerate after cutting.
Shopping note
The squash should feel heavy and hard, without soft spots.
Roasted squash and lentils
35 minutes. About 1 plate. These are kitchen amounts, not a nutrient analysis.
- 2 cups cubes winter squash
- 1 cup cooked lentils
- 1 teaspoon olive oil
- Roast the squash at 425°F (220°C) until soft.
- Warm the lentils and spoon them beside the squash.
A vegetable and a plant protein
Availability varies by farm, weather, and week. These are New England examples, not a promise of what is in every market.
Optional: dust the squash with cumin after roasting.