As you prepare for fall festivities and feasting, pick up a sweet, nutty butternut squash from your local farmers’ market. This winter treat grows on vines and, although a fruit, has a versatility more typically seen in vegetables, as it can be roasted, toasted, puréed or mashed for an assortment of soups, casseroles, breads and muffins. Butternut squash is often mistaken for a pumpkin, as many of their features are the same.

When selecting a butternut squash, look for a heavy, blemish-free one with hard, dull skin and at least an inch of stem intact. As a rule of thumb, squash with soft spots or other damage are not suitable for long-term storage. If you can’t break the skin with your fingernail, you have selected the perfect fruit. Store your squash in a cool, dark place, and it should last up to three months.

— Carol Arnold

Roasted Butternut Squash with Honey and Bacon

Recipe by Courtney McDonald, Foothill Farmers’ Market.

• 2 medium butternut squash
• 3 tbsp. local honey
• 4 tbsp. salted or unsalted butter, cut into 8 pieces 
• 8 sprigs fresh thyme
• Salt and pepper, to taste
• 8 slices bacon, cooked to your liking

Preheat oven to 425-degrees Fahrenheit. Carefully cut the squash in half lengthwise and scoop out the seeds. Line the squash on a rimmed baking sheet or large glass-baking dish, cut side up. Drizzle evenly with the honey and butter pieces; season to taste with salt and pepper. Place a sprig of thyme on each piece of squash. Add a few tablespoons of water to the bottom of the baking dish, cover with foil and bake until squash is tender, about 30-40 minutes. Remove foil and allow it to caramelize for another 5 minutes. Add the cooked bacon slices just to warm and serve immediately!

DID YOU KNOW?

When ripe, the fruit turns a familiar shade of deep orange and develops a very rich, sweet flavor. Butternut squash is a good source of fiber, vitamin A, vitamin C, manganese, magnesium and potassium, providing a healthy combination of nutrients. To prepare, remove the skin, stalk and seeds—which are not usually eaten, though they are edible. One of the best ways to enjoy the fruit is in this month’s Roasted Butternut Squash with Honey and Bacon recipe (to view it, visit stylergbr.com).