Country of origin: Portugal Weight:Each
Facts: Butternut Squash is a winter squash and is one of the most popular and widely used squashes, due to its versatility. It is a good source of vitamins A and C and is low in saturated fat and sodium.
Storage:Best kept in a cool, dry, well-ventilated area - preferably not the fridge.
Preparation & Cooking: Cut in half lengthways and scoop out the seeds and any fibrous strings. Cut a small piece of squash from each end so that you can stand it up, then slice off the rind. The squash can then be cubed or sliced easily. The squash can be baked, added in chunks to casseroles or curries or boiled. However, if you do boil the squash, please be aware that some of its sugars will be lost into the water so this method is best if you intend to use the water also, e.g in soups. It is also an excellent baby food once it has been pureed as it is very nutritious and tasty.
Recipe Ideas: (open an external site in a new window)
Butternut squash soup
Jerk lamb with chilli butternut squash and apple salad