Try making a rich, mellow soup by pureeing roasted butternut and apples with apple juice, ginger and orange juice, or make a puree with butternut squash, ancho chilies and cilantro. Many recipes list butternut squash by the pound. From the tender shoots to the fruit itself, every part of the squash is edible. Many people find that the leaves and shoots of the squash make great ingredients in soups, salads, and omlets.
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