The most popular variety of squash, it has extremely sweet, thick, bright orange, flesh with very few seeds. It pairs well with sage - caramelize your sage in butter and drizzle upon your perfectly roasted squash for an incredible treat.
Cooking Tips:
Roast the squash to get the most flavor. Good as a side (swap for mash potato) mashed with nutmeg, salt, and butter; or stir into risotto just before the rice is cooked.
Alternatively, squash can be stuffed and baked whole or made into hearty soups.
Storage Tip:
Once cut, keep them in the fridge and use within a week
1 kg of butternut squash approximately contains 3 to 5 pieces. However, the size and weight of the organic produce coming from the farm may vary slightly.
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