Butternut squash is one of the joys of autumn cooking. Rich, smooth and sweet, this squash adapts itself to many flavours and cooking methods. Try making a rich, mellow soup by puréeing roasted butternut and apples with apple juice, ginger and orange juice, or make a purée with butternut squash, ancho chillies and cilantro. Many recipes list butternut squash by the gram or pound. Occasionally, though, a recipe may measure the squash in cups instead. Cooks often wonder how much butternut squash to buy in this case. A few simple formulas will help you decide.
Things you need
- Kitchen scale
- Glass measuring cup
- Cutting board
- Sharp knife or peeler
Weigh the butternut squash. A butternut squash weighing 900 g (2 lb) yields about 3 cups of diced squash after you've removed the peel and seeds. A small butternut squash weighs around 450 g (1 lb) and yields 1 to 1 1/2 cups diced squash.
Look at the number of servings the recipe makes. Most butternut-soup and -purée recipes serving 4 to 6 people call for 450 to 900 g (1 to 2 lb) of butternut squash, or 1 medium-size squash. Double that amount for a larger group.
Peel the squash carefully so you don't waste valuable squash. Cut the top and bottom off and remove the peel with a sharp knife or peeler. Cut the squash in half. Scoop out the seeds with a spoon, scraping away the slimy residue before cooking.
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