Butternut squash is becoming increasingly popular in the UK, with supermarkets now importing it from as far afield as Argentina, to meet out-of-season demand.
The good news is that September through to December is peak season for UK-harvested butternut squash, meaning it’s everywhere, it's cheaper, and there's a much smaller carbon "cookprint".
Butternut squash is wonderfully healthy and goes well in soups, risottos, curries, bakes and cakes. Many people are put off by the fact you have to peel the skin and de-seed them before cooking, but this really only takes a few minutes as long as you've got a good potato peeler.
In Season?
In season (UK) from about September to January.
Buy?
A ripe butternut squash will weigh about 1 kg (2lb) and will be firm, sounding hollow when tapped. It should be a good orange colour, with no green tinge.
Store?
The squash in your veg box should keep for a week in a cool, dark place. We tend to avoid keeping them in the fridge as the moist atmosphere has been known to make them rot.
If you've grown your own, they should store well for several months in a cool, dark, dry place, as long as they are blemish-free and have an inch of their stalk still attached (this reduces the likelihood of rotting).
Freeze? Yes, peeled, seeds removed, cut into cubes and then steamed or boiled for half the cooking time. Or make into soup and freeze.
Cook?
Peel the skin using a potato peeler.
Chop the squash in half.
Use a spoon to scoop out the seeds.
Chop off the stalk and the flower end.
Cut into 1 inch / 2cm cubes and steam (15 mins), boil (10 mins) or roast.
More Butternut Squash Information
They often have marks on the skin - like rough patches - and these are completely ok. But watch for bruising or cuts as this vegetable (technically a fruit) can rot quickly.
A mature squash is usually an hour-glass shape, though home-grown and veg box varieties that don't conform to this norm are equally as delicious.
Young, small squashes can be eaten whole, but it's more common to wait till they've matured and weigh over a pound, before eating them.
It is a rich source of antioxidants, due to its orange colour, and is a delicious, sweet autumn vegetable, which makes up for the disappearance of summer salads.
It contains high levels of vitamin C and minerals.
It's a member of the gourd family, like the courgette and the pumpkin, and is often called a "winter squash" (like pumpkin) rather than a "summer squash" (like courgette).
Butternut squash (and other members of the gourd family) are easy to grow at home, but they take a lot of space, with a single plant crawling for metres, if not kept in check.
There is evidence of Mexicans eating it as long ago as 5000 BC!
Butternut Squash RecipesAoki Sweetcorn and Chilli Butternut Squash
Baked Butternut SquashBarley Risotto with Roasted Butternut Squash and Goats Cheese
Butternut Squash and Almond Cake
Butternut Squash SoupChestnut and Pumpkin Seed Croustade Cups with Red Butternut Squash and Cranberry Jus
--------------------
www.VegBox-Recipes.co.uk - Simply delicious recipes for seasonal food