Organic Butternut Squash from Spain.

CLASS II- Reasonably good quality produce that may have some defects such as :

1. Have a blemish on the skin or slight bruising
2. Have discoloration on the skin
3. Have slight cuts or holes on the skin
4. Not be as firm as Class I produce
5. Be smaller/bigger/misshapen
6. Not be as fresh as our Class I produce

However, these issues aside, this produce should be just as delicious. ????

We always do out utmost to ensure that the produce arrives to you in the best condition possible.

Enjoy.

With its vibrant orange, sweet, nutty flesh, butternut squash is a popular and versatile vegetable. These lovely squashes are a great source of fibre, vitamins including A, C, E and Bs and minerals such as calcium, magnesium and zinc. It is especially rich in vitamin A which is essential for regulating cell growth, eye health, bone health and immune function. 

Recipe Ideas:

- Carefully cut in half and scoop out the seeds. Then chop into chunks and roast with a little olive oil and seasoning. The skin is tender and can be eaten too, or you you can peel it before roasting. Blend into soups, simmer into curries and stews, bake into quiches or pies, mash as a side or add the roasted chunks to hearty salads.

- Check out our Butternut Squash episode in our '4 Ways With...' series here. There is a butternut mash topped pie, butternut hummus, a roasted butternut and beetroot salad and a butternut and swede gratin.

- Roast it in halves, scoop out the flesh and mash, then mix with flour and seasoning and make butternut gnocchi. Our recipe is here.

- Butternut can also be added to sweet recipes. Try it grated raw into carrot cake batter in place of carrots or roasted and blended to make pumpkin pie mix. Check out our Pecan & Pumpkin Pie recipe.