The most popular variety of squash, it has extremely sweet, thick, bright orange, flesh with very few seeds. It pairs well with sage - caramelize your sage in butter and drizzle upon your perfectly roasted squash for an incredible treat.

Cooking Tips:
Roast the squash to get the most flavor. Good as a side (swap for mash potato) mashed with nutmeg, salt, and butter; or stir into risotto just before the rice is cooked.

Alternatively, squash can be stuffed and baked whole or made into hearty soups.

Storage Tip:
Once cut, keep them in the fridge and use within a week

1 kg of butternut squash approximately contains 3 to 5 pieces. However, the size and weight of the organic produce coming from the farm may vary slightly.