Butternut Pumpkin

Butternut pumpkins are pear-shaped, with pale orange-brown skin and brightly coloured orange flesh. The have a sweet, slightly nutty flavour and are particularly good pur?ed into soup.

How to cook

When choosing a pumpkin, look for bright, well-coloured skins free of cracks, soft spots or scarring. A good pumpkin will be heavy for its size. A whole pumpkin will keep much longer than cut sections.

How to cook

If whole, store at room temperature and if cut, remove the seeds and wrap in plastic before storing in the refrigerator crisper for up to five days.

How to cook

For a delicious pasta dish, roast butternut pumpkin cubes until golden brown, then toss with cooked ravioli, toasted walnuts, chives, nutmeg and olive oil.

For a warming winter dinner, roast butternut pumpkin cubes with rosemary and garlic until tender. Stir through a risotto with baby rocket leaves.

Once cooked a butternut pumpkin can be pureed and made into soup or served in pieces or mashed as is potato and served as a side vegetable. (A blend of mashed pumpkin and potato is traditionally called 'golden potato' and can be a great way to get children to eat more vegetables.)

Goes well with 

Lamb and beef, tomatoes, brown sugar & maple syrup.

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