Shopping
The squash's rind should be uniformly tan, with no tinge of green. The rind should be smooth and dry, free of cracks or soft spots. Also, the rind should be dull and the squash should feel heavy for its size.

Storage
Uncut squash should keep for three months or longer in a cool, dry place.

Preparation
Rinse off any dirt. Butternut can be challenging to cut. Try cutting 1-2 slits in the rounded bottom of the squash. Then Microwave or bake the whole squash until it starts to soften and is easier to cut.

Baking
Bake halved squash. Serve plain or bake, fill with a stuffing and return to the oven until the stuffing is heated through (10 to 15 minutes).
Bake squash halves. Scoop out the flesh and mash it with your favorite seasonings, then spoon the mashed squash back into the shells (sprinkle with grated cheese, breadcrumbs, chopped nuts, or sesame seeds, if desired) and return to the oven until heated through.
Baked squash can also be substituted for pumpkin in pies.
Halve the squash lengthwise and scoop out the seeds and strings (squash can also be seeded after baking). Place the squash, cut-side down, in a foil-lined baking pan (its sugary juices may burn onto the pan). Pour about 1/4" of water into the pan, cover with foil, and bake in a 350°F to 400°F oven until the squash is tender when pierced with a knife or toothpick. Halfway through baking, the squash halves (or pieces) may be turned, cut-side up, brushed with a little melted butter or oil, and sprinkled with brown sugar and spices.

Microwaving
Arrange squash halves, cut-side up, in a shallow microwavable dish, cover, and cook until tender, rotating the dish halfway through the cooking time. You can also place large chunks of squash in a shallow microwavable dish, cover, and cook until tender. Let stand for five minutes after cooking.

Sauteing
Grated or peeled, diced squash can be sauteed in broth, or in a combination of broth and oil. Use a nonstick skillet, if possible. Grated squash is best if it is cooked just to the point where it is still slightly crunchy.

FOOD PROGRAM NOTES

Congratulations Providers! We are nearing the finish in implementing all the recent changes demanded by the State. Thank you all for your patience and positive attitudes.

The hiring process for a new Food Program Coordinator is proceeding. Hopefully by the time you read this we will have a new Coordinator who will start processing your claims and making phone calls and visits. He or she will have a great group of providers to work with.

I will still be at DNCCC in my new role as Community Educator. I look forward to continuing to work with all of you. We have some exciting things planned.