OFFICIAL TASTING NOTES
Properties: Butternut squash, sometimes known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end.
Notes: It has a sweet, nutty taste similar to that of a pumpkin. The bulbous, pear-shaped fruits are ready to harvest in autumn and when ripe, turn increasingly deep orange, becoming sweeter and richer with thin skin. This makes them easy to prepare and a great choice for roasting and using in soups and risottos. Health Benefits: Butternut squash is low in carbohydrates, a good source of fibre, magnesium, potassium and vitamins.
This delicious stuffed butternut roast joint is easy to prepare as a plant-based alternative to meat as part of a Sunday lunch or even with bubble and squeak the day after.
Mole is a traditional sauce or marinade used in Mexican cuisine and they can vary by ingredient, colour, and texture. Pair this squash “mole” with
a warm flatbread and crunchy veg.
Perfect for National Curry Week this month, this fragrant vegan curry combines rice, freshly made curry paste with whole spices and the sweet taste of butternut squash and sweet potatoes.
Change up the key ingredients in your homemade meat-free burger options and introduce varieties like this butternut squash and mixed bean burger
accompanied with crunchy veg and garlic mayonnaise.
A MATCH MADE IN HEAVEN
The nutty, sweet flavour of roasted squash is perfectly complemented by fennel sausage – bring them together with flavours of garlic and rosemary
to finish the dish.
WASTE NOT, WANT NOT
Don’t throw the seeds away after preparing your squash. Roast them with salt and spices then use them to add a crunch to your winter salad options.
If you have left over butternut squash skin cut it into strips, add seasonings and bake until crisp to be used as vegetable crisp garnishes for a variety of dishes.
Recipes supplied by: 1. Unilever Foodsolutions, 2. Graeme Watson, Vice
Chairman & Membership Secretary, Masterchefs of Great Britain, 3. Tilda
Foodservice, 4. James Davidson, Executive Chef, Rich Sauces, 5. Graeme
Watson, Vice Chairman & Membership Secretary, Masterchefs of Great