Butternut Squash

Butternut is the most commonly found squash in shops and though more vegetal than sweeter varieties it is reliably velvety when made into soup and great in a risotto with chestnuts and mushrooms, topped with crisped up sage leaves. 
Life without the butternut is pretty unthinkable as they’re essential for tagines, laksas, vegetarian pies and bakes and for ensuring you want to tuck into your packed lunch before 11am. They have a high ratio of flesh to seeds as well as a shape which makes them very speedy to prepare, don’t forget you can toast those seeds for a zero-waste snack. 

Ours are never like those oversized, watery and woolly ones. They come from Metske at Bore Place or from Spain later on in the season.