Organic Butternut squash
Curvaceous butternut, the most popular variety of squash, with a clean, creamy flavour.
Curvaceous Butternut, the most popular variety of squash, with a clean, creamy flavour. They’re easy to tackle in the kitchen, with the highest proportion of edible flesh to seeds and cavity, and thin skin; a good veg peeler will do the trick. Squash doubles up as a decoration as you store it, looking full of colour and promise on a kitchen shelf.
Super-sized squash! We’ve got a particularly happy crop of Butternuts at the moment, which have grown extra chunky. The texture and flavour is the same – there’s just even more rich, tasty flesh than usual. We hope you enjoy them.
Country of originProduced in
A tray of slow-roasted squash is one of the most versatile bases out there for a hearty meal
How to prepare
Roasting squash gives a dish of glorious colours and deep, sweet flavours. Good as a starter, drizzled with yogurt and chilli oil; as a side, mashed with nutmeg, salt and butter; or stirred into risotto just before the rice is cooked.
Alternatively, squash is an excellent candidate for being stuffed and baked whole, or simmered in hearty stews, curries and soups.
BBQ tip: Never try to bake a squash whole and uncut; it will explode, trust us! Small, round specimens can be baked in the embers. Just cut away the top and scoop out the soft, seedy core. Pop the top back on, wrap in foil and sit in the belly of the fire for 30-40 mins, until soft. Denser varieties, like a butternut or Crown Prince, are better cooked on the griddle in fat wedges. Lightly score the flesh to help the heat penetrate. Oil and season well. Cook the sides of exposed flesh for 3-4 mins each, over a medium heat, and then turn the skin side onto the bars. Cook for a further 8-10 mins, until tender to a knife tip. It doesn’t matter if the skin burns, as you can simply scrape the flesh out. You can baste the flesh with the BBQ marinade of your choice while it cooks.
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.
Grown by Riverford in the Vendée, La Boutinard, France
Le Boutinard is Riverford’s organic farm in the Vendée region of France, 20 miles north of La Rochelle. The brilliant French grower team, led by Marco Altamirano, supply our boxes with loads of colourful veg throughout the year. There’s lettuces, sweet mini peppers, cucumbers, broad beans, aubergines, autumn squashes – plus some of our favourite unusual treats of the year, including Padron peppers, physalis and tangy Mexican-style tomatillos.
Don't miss these...
Butternut squash recipes
Squash laksa with noodles
Serves: 2 Total time: 30 min
Roasted squash with sage buttered sprouts, chestnut, almond and mushroom ragout
Serves: 2 Total time: 1h
Thai squash curry
Serves: 4 Total time: 40 min
Hasselback Butternut squash
Serves: 2 Total time: 40 min
Butternut and sage frittata with a leek, caper and lemon salad
Serves: 2 Total time: 55 min
Sumac roasted squash salad
Serves: 4 Total time: 1h