Seasonal Ingredient of the Week: Butternut Squash
Oh squash, no matter how cold the wind, or torrential the rain, there will always be the reassurance that winter also brings with it the complete comfort and joy of creamy, warming butternut squash. Denser than sweet potato, it's not quite as sweet but noticeably sweeter more so than pumpkin - a squash for every occasion shall we say. High in vitamin A, it's also packed with antioxidants and is wonderful for skin health.
In season in the UK through the start of the colder months, it can be stored in cool conditions for up to 3 months making it easily accessible throughout the season. And due to their large size, they're also perfect for meal prepping as well as entertaining or cooking for family over the colder months.
- Butternut squash can be quite difficult to cut whole. To make things easier, pierce the skin and roast for 20 minutes first, then remove and cut as desired.
- Roasted butternut squash is ideal for adding to salads for a heartier option. Pair with rocket, red cabbage and hummus for a simple lunch option.
- Butternut squash soup is also a winter essential. Creamy & indulgent, but completely guilt free! Our favourite flavour combination is butternut squash, chilli and garlic.
- Roast butternut squash also works well as a side dish alongside other roast veggies such as red onion and parsnips - ideal for serving alongside a roast on a Sunday afternoon.
- Butternut squash is also a great addition to stews, curries chillies and tagines, alongside or in replacement of meat, for a comforting + filling dinner option.
- Butternut squash doesn’t always have to be chopped or pureed either. Cut the squash in half, remove the seeds then stuff with anything from spiced quinoa to vegetable curry for a delicious meal.
- As well as the many savoury options, Butternut squash also works really well in sweet - roasted butternut squash can be pureed along with cacao powder and maple/honey/rice malt for a healthy chocolate mousse.
- If you happen to have an ice cream maker, then this also makes a deliciously creamy, guilt free ice cream. Simply add the 'mousse' mixture to your ice-cream maker for half an hour or so for a soft-serve treat
- Butternut squash puree can also be used in replacement of sweet potato in pumpkin pie, as well as added to cake mixtures and pancake batters for a winter twist on traditional baked goods.