Butternut Squash is a variety of winter squash that grows on a vine.

Butternut Squash

They have a sweet, nutty taste and are full of nutrients (such as Vitamins A and C), which makes them a healthier alternative to sweet potato. This tan-yellow skinned squash has an orange flesh and seeds in the middle of it. The seeds are also edible, when roasted, and can add a crunch when added as a topping to salads or soups.

The darker the colour is of the butternut, the riper it is, and a rich tan or dark amber colour reveals that the squash is ready to eat. When whole butternut squashes are stored in a cool, dry place, they can last up to a month.

Butternuts are available from our UK growers from October to December.

watering-can

recipes

Honey roasted butternut chips (Serves 2)

 

  • 1 butternut squash
  • 3 tsp extra – virgin olive oil
  • 1 tbsp honey
  • Salt and pepper, as per taste
  1. Preheat the oven to 170°C fan/190°C (normal)/ Gas Mark 5.
  2. Peel the butternut squash and cut in half, lengthwise.
  3. Scoop out the seeds and loose flesh, and discard.
  4. Cut the butternut squash into 1cm chips, around 6cm long.
  5. Put the chips onto a baking tray and drizzle oil and honey, and sprinkle salt and pepper. Mix, coating the chips.
  6. Allow to cook for 30-45 minutes, while checking and turning as necessary.
  7. Once roasted, remove from the oven, and serve (add extra salt and pepper if needed).
Enquiries and orders

Call us on 01406 422615
Email us on mail@dgmgrowers.co.uk