Butternut Squash

In season in the UK from about September to January. Though its origin is unclear, it is known to have been cultivated by the Incas in the fifteenth century and remains a very important source of food throughout much of Central and South America. Across the globe it crops up in recipes for stews, gratins, pasta dishes, risottos, soups and curries. When baked and mashed, perhaps with a touch of nutmeg or cinnamon and a splash of cream, it makes a very appetising autumnal side dish - try it with your Sunday roast.

Nutrition:

Butternut squash is a well-balanced food source that is rich in complex carbohydrates and low in saturated fat and sodium. It is a very good source of vitamins A and C and a good source of beta-carotene, magnesium, manganese, calcium and potassium.

Storage:

Squash are amongst the longest keeping vegetables. In a cool (but not refrigerator-cold), dry, well-ventilated place they can keep for some weeks. It is best to avoid keeping them in the fridge as the moist atmosphere has been known to make them rot.

Source:

Locally sourced where possible