Butternut Squash

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.

nutritional info

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.

storing Butternut Squash

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.


The Great Field in Braunton, as well as other local North Devon producers. We may also source from other Mediterranean markets in times of high demand, though will never use air freight.