How to store butternut squash
Keep squash warm and dry. Enjoy their decorative qualities by storing them on a kitchen shelf. They should last several months. Once cut, keep them in the fridge and use within a week.
How to cook butternut squash
Butternut has the thinnest skin of all squash, so is the easiest to prepare. Cut in half so you’re left with one long end and the rounded end. Then sit the flat end of each half on your chopping board and peel off the skin with a veg peeler or sharp knife. Cut into chunks and roast at 180℃ for 30-40 mins until tender. Or boil for 10 mins until tender and mash.
Try in our squash risotto recipe:
The UK season begins in October and runs until December for stored squash.
Organic butternut squash farmer
Our homegrown butternut squash comes from Foskett Farms in Suffolk. We also grow some on our farm in France, for harvesting between December and February. They grow well there thanks to the favourable light levels in the Vendée region.