A large winter squash, about 15-20 cm long, that is similar in shape to a rounded pear. Butternut squash has a pale brown-orange skin and a deep, orange flesh. The wonderfully moist flesh has a sweet, buttery flavour and a slightly fibrous firm texture.
How to Use
Butternut squash is served cooked. It can be included in soups and mixed roasted vegetable side dishes. Fresh sage goes particularly well in butternut squash recipes. Mashed butternut squash makes a tasty side dish to serve with grilled chicken, flavour the mash with a little ground nutmeg, cinnamon or cumin to help bring out the sweetness. Butternut squash can also be puréed to make baby food.
How to Prepare
For roasting a whole squash, pierce the flesh several times all over with a sharp knife and wash thoroughly. To roast squash halves, cut in half lengthways and remove the seeds. To boil, halve the squash and peel or cut off the skin using a small sharp knife, scoop out the seeds using a spoon and then cut the flesh into even-sized chunks.
How to Cook
Butternut squash can be roasted whole and the cooked flesh scooped out afterwards or it can be boiled. To roast, preheat the oven to 200C, gas mark 6, place the prepared squash in a roasting tin or wrap in foil and roast for 50-60 minutes or until tender. Allow to cool, then split in half, scoop out the seeds and discard and then scoop out the flesh and use as required. To boil, bring a pan of salted water to the boil, add the prepared squash chunks and cook for 15-20 minutes or until tender.
How to Store
Keep in a cool, dry place for up to 1 month.