Has butternut squash gotten worse?
Every butternut squash I've bought in the past year or two has been starchy and flavorless. Have they been genetically modified or something? You wouldn't think they'd need to modify them since they already have a long shelf life. Or is it that my palate has changed somehow? Anyone else having this problem or is it just me?
FWIW, the loser squash of the day came from Whole Foods.
I hadn't noticed a significant difference until I got a couple from the farmers market - it was like night and day in terms of flavor.
Freshly-picked and early-harvest winter squashes are bland. They need storage time to develop flavor. If I buy farmer's market butternut in Sept-Oct, it's going to sit in a cool place until at least December before I think about using it. Of course I examine them from time to time and if a crack or soft spot develops, it's plan B, which is to peel and roast, since roasting brings out the flavor.