Squash, Butternut from Spain

A true taste of autumn, butternut squash brings warmth, colour, and comfort to every meal. With its smooth tan skin, elegant bell shape, and vibrant orange flesh, it offers a naturally sweet, nutty flavour that becomes even richer and creamier when cooked.

Its dense, low-fibre flesh turns silky and buttery when roasted or simmered, with delicate notes of pumpkin, sweet potato, and hazelnut. This makes butternut squash equally delicious in comforting savoury dishes and gently spiced desserts.

How to cook it

• Peel, remove the seeds, and cut into cubes or wedges.
• Roast at 200°C for 25–35 minutes with olive oil, salt, pepper, and herbs until caramelised.
• Simmer with onion, garlic, and stock for about 20 minutes, then blend into a velvety soup.
• Mash or purée the cooked flesh for a smooth side dish or a base for sauces.

Keep a whole butternut squash in a cool, dry, well-ventilated place, away from direct sunlight, where it can last for 2-3 months. Once cut, wrap the pieces and refrigerate them in an airtight container, use within 3-5 days