Tip, Trick & a Recipe: Butternut Squash

As the weather gets cooler, my mind goes to squash. That didn’t come out quite right, but you know what I mean!

Butternut squash is one of my favorite winter squashes. It has a gorgeous orange color that tells us it is jam-packed with carotenoids which protect us against heart disease, breast cancer, and macular degeneration.

In addition to carotenoids, butternut squash is full of fiber, potassium, Vitamin B6, Vitamin C, and folate. There’s enough Vitamin C in a cup of butternut squash to give you half of your recommended daily dose of this powerful nutrient!

Not only is butternut squash nutritious, but it’s also very tasty. It can be roasted and served as a side dish or in a salad, it can be steamed and pureed into a soup, or it can be served mashed in place of starchy (boring) white potatoes.

Now, for your Trick!

You can store butternut squash for up to three months in a cool, dry place. But if you’ve cut into it, you only want to keep that guy around in the fridge for a week, max.

Your Tip:

Peeling butternut squash can be a painful process. To make the job easier on yourself, slice the squash lengthwise and remove the seeds (save those for roasting later!). Put each half of the squash—cut side down—on a parchment-lined cookie sheet and let it roast at 375 degrees for an hour. You’ll be able to scoop it right out of its skin.

And your Recipe:

Beef & Butternut Squash Stew in a white bowl with the edge sprinkle with a red spice

Beef & Butternut Squash Stew

5 from 1 vote
Course Main Dish, Soups & Stews
Cuisine Paleo
Servings 4 servings


  • 2 tablespoons olive oil
  • 1 medium yellow onion chopped
  • 3 cloves garlic pressed
  • 1 teaspoon dried rosemary crushed
  • 1 teaspoon dried thyme
  • 1 1/2 pounds beef stew meat cubed
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups low sodium beef broth watch for gluten and MSG
  • 1 pound butternut squash peeled and cubed


  • Heat the olive oil in a Dutch oven over medium heat.
  • Add onion, garlic, rosemary and thyme; sauté until fragrant, about 5 minutes.
  • Sprinkle beef with salt and pepper.
  • Raise heat to medium-high and add beef; brown on all sides.
  • Add beef broth and whisk up all of the browned bits from the bottom of the pan.
  • Add butternut squash and stir to combine well.
  • Bring mixture to a boil then reduce heat, cover and simmer for 1 hour until beef is cooked and fork-tender.
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5 Responses

  1. This may be a stupid question, but I’m new to this 🙂 If you roast the squash for an hour to peel it, do you still put it in at the same point this recipe calls for?

    1. Joho,
      If it has been cooked already, you can add it toward the end. If you add it raw, then add it with enough time to cook it 🙂 Hope this helps!

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