How To Tell If Your Butternut Squash Is Ripe

The deep, orange center of a butternut squash is the star of smoky roasted side dishes, smooth soups, creamy curries and rich, nutty pasta sauces during the colder months. Butternut squash possesses a sweet flavor that's often likened to that of another fall favorite, the sweet potato. Butternut squash bears few seeds and as such is a versatile option for hearty, cool-weather classics.

The butternut squash nestled between piles of pumpkins and parsnips at the farmers market probably has a yellowy, beige skin. Before they mature and are plucked from the vine, the bulbous gourds actually sport a green hue. As the fruit ripens, its verdant coat gives way to a warmer shade. An unripe butternut squash lacks its signature sweetness and will taste bland and starchy. To select a squash that will shine in casseroles and other comfort dishes, test its skin, check its stem, and gauge its weight.

Like many of its winter squash cousins, butternut squash changes color as it grows. If you need to buy a dinner-ready butternut squash, start by inspecting its skin. You shouldn't see any green still lingering on the squash's exterior. A ripe squash is solid beige. Any remaining streaks mean that it's not quite ripe. The skin should also be free of brown spots or blemishes.

A butternut squash's stem also darkens as it ages. As it ripens, it will go from a spring green to a deep brown. Sometimes, the stem will burst out when a squash is overripe, so one that's still wearing its wstem is ideal. The thick stem should feel dense and firm to the touch.

While bright, glossy produce might sound pretty, a good butternut squash has a matte exterior. A shiny appearance means it was picked prematurely. A ripe squash should also have a hard husk. To test the skin, try piercing its surface with your thumbnail — it shouldn't be easy to prick. Pick up a few squashes to get a sense of the right weight. A squash that's lighter than its peers isn't ready, while a heavier one is ripe and ready to eat.