Reprinted from the Health District's quarterly publication mailed to district residents (Winter 2007)
TOPIC: Going Nuts Over Squash
by richard cox

There are plenty of squash in the produce aisles this time of year, but few can beat the butternut for versatility.

The bell-shaped butternut squash can be baked, steamed or pureed. It lends itself to everything from soups to soufflés. And with a slightly sweet flavor that kids will appreciate, it can even be made into pies and smoothies.

What really sets this winter squash apart from its relatives is how much flesh it provides for cooking. Most squash have a seed cavity that fills the entire fruit, making them ideal for stuffing and baking, but leaving little flesh for other recipes. The seeds in the butternut are all in the bulb end, so the neck is solid flesh.

(There also is a buttercup squash, which is round and green. To tell them apart, remember the butternut has a peanut shape.)

Butternut pairs well with many seasonings, but especially sage. (Sage isn’t just for stuffing.)
Butternut squash are a very good source of vitamin C, beta-carotene and potassium. They’re high in fiber, low in calories and very filling.

Pick a squash that is firm to the touch and feels heavy for its size. It should have smooth, shiny skin and no soft spots. Choose one with a thick neck since that has the flesh you will be using. The deeper the color, the sweeter the taste.

Cut:
Using a chef's knife, cut off the stem end and the bulb.

Peel:
Stand the neck on end. Slice off the outer rind and discard.

Dice:
Cut the flesh from the neck into cubes. The bulb end can be seeded, stuffed and baked, if desired.
Barley Risotto with Butternut Squash and Sage

Risotto is a creamy, traditional Italian rice dish. The creamy consistency of this barley dish is similar to risotto, but is prepared without the lengthy stirring process of traditional risotto.

2 tablespoons olive oil
2 tablespoons unsalted butter
2 shallots, chopped
1 clove garlic, finely chopped
1 small butternut squash, long neck peeled and chopped into small pieces, ~ 2 cups
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1 cup barley
2 cups vegetable or chicken broth
1/3 cup fresh, whole sage leaves, chopped

In a large Dutch oven, heat olive oil and butter over medium-high heat. When foamy, add shallots and stir frequently for 4-6 minutes until golden brown. Add garlic and squash; season with salt and pepper. Stir in barley until well coated with oil. Add broth and 1/2 cup water. Add chopped sage and bring to a boil. Reduce to a simmer and cover for 35-45 minutes or until barley and squash are tender. Remove from heat and adjust seasoning with salt and pepper.