Butternut Squash: The Unknown Fruit

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More commonly known in Australia as the butternut pumpkin, butternut squash is actually a fruit. It grows on a vine and originated in central America. As it becomes ripe the colour will turn more orange and taste sweeter.

Squash is very healthy containing large quantities of fibre, vitamins (A and C), magnesium, potassium and manganese. During the warmer months it is imported from Argentina but in Britain is grows between autumn and the winter.

It is a good fruit for the kitchen as it can go into a lot of dishes. Curry, soup and different bakes are well suited and in Africa it is often baked with nutmeg and cinnamon.

A lot of chefs don't like the fact the skin and seeds have to be removed, but to be honest this only takes a minute or so. Just make sure that you have a good peeler and sharp knife. I use a potato peeler and this is fine.

When buying a squash it should weigh around a kilo and be quite firm. If you buy one that is substantially more than 1kg they tend not to have as much flavour. If you tap it you should hear a hollow sound and ensure there are no green shades on the skin of the fruit. Some supermarkets sell pre-prepared squash but it is usually better (and cheaper) to prepare it yourself as you'll get more of the goodness.

If you need to store a butternut squash I wouldn't put them in the fridge. They can often go a bit mouldy or rot due to the extra moisture. The best place for them would be the place you usually keep your veg - a cool dark cupboard is best. If you are thinking of freezing you will need to peel the skin off and remove the seeds. I would then chop the squash into squares before freezing - or you could make a squash soup and freeze that.


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