Butternut squash is a fall and winter staple, offering a sweet, nutty flavor and a wealth of nutrients like magnesium and potassium. However, picking a ripe one at the store can be tricky. Here’s how to ensure you select a squash that’s ready for roasting.
The Stem: A Key Indicator
A firm, brown stem is the first sign of ripeness. As the squash matures, the stem begins to “cork,” turning from green to a woody brown. A tough, blemish-free stem means the squash was harvested at its peak. Avoid squashes with soft, green stems (picked too early) or dark, mushy stems (overripe).
Color and Skin Texture
A ripe butternut squash should have a deep tan or flesh-toned color, free of any green stripes. This color comes from beta-carotene, an antioxidant that converts to vitamin A in your body, boosting cell growth and immunity. The skin should be dull, not glossy; a shiny surface suggests the squash hasn’t fully matured. Avoid squashes with mold or deep cuts.
Hardness and Hollow Sound
The squash should feel hard to the touch and even sound hollow when tapped. Soft or thin skin means the squash is underripe, and the seeds are still pulling nutrients from the flesh.
Shape and Weight
Look for a squash with a long, full neck and a smaller bulb. The neck holds most of the flavorful flesh, while the bulb contains the seeds. A heavier squash (between 1.5 and 5 pounds) indicates denser flesh and better flavor.
No Smell is a Good Smell
Finally, a ripe butternut squash should be odorless. Any smell of rot or decay means it’s past its prime. A fresh squash won’t have a discernible scent.
Picking the right squash ensures maximum flavor and nutritional value. Don’t settle for underripe or overripe produce — a little attention to these details will make all the difference in your cooking.
