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URL:https://www.learndesk.us/class/5385279546327040/lesson/542e9bc0a632b380f6cd546cb432d2b8?ref=outlook-calendar
SUMMARY:Bonus Lesson: Butternut Squash
DTSTART;TZID=America/Los_Angeles:20260517T190000
DTEND;TZID=America/Los_Angeles:20260517T200000
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Butternut Squash is bottle-shaped and light orange in color. Its finely textured flesh is bright orange and sweet in flavor. Butternut squash is wonderful pureed and cooked in soups and stews. Replace sweet potatoes with butternut squash in most recipes. Unlike summer squash (which are picked when immature and skins are tender), Butternut Squash has hard, thick skins, and only the flesh is eaten. The delicious yellow meat is reminiscent of sweet potatoes and butternut squash and can be baked or steamed. Combined with butter and fresh herbs, Butternut Squash is a good source of vitamins A and C, potassium, and iron.
Choose squash that has a hard, deep-colored rind free of blemishes or moldy spots. Tender skin indicates immaturity or poor quality. The hard skin protects the flesh and allows it to store longer than summer squash. Store Butternut Squash in a cool, preferably dark, well-ventilated area for up to one month. Wrap cut pieces in plastic and refrigerate up to five...

https://www.learndesk.us/class/5385279546327040/lesson/542e9bc0a632b380f6cd546cb432d2b8?ref=outlook-calendar
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