Butternut Squash


These mainstays of the winter kitchen are the best keepers of all. Many longtime Riverview CSA members have found themselves starting a new CSA year in May with one or more butternut squash still in good condition in their kitchen. That’s wonderful. But even though they’ll keep well, you should eat them before then! Just rinse them off, dry and then store in a cool, well-ventilated place. Watch for spots which pop up intermittently. You can also just go ahead and cut your squash in half, remove the seeds and bake (cut side down) until tender. Then scoop out the flesh and freeze it for later soups, pies, pasta fillings and whatever else it is you like to do with the flesh of winter squash. It’s all good.