Butternut is the middle-of-the-road pumpkin, boasting a particularly sweet nutty taste. Its flesh is not as dry as crown or grey pumpkin and neither is it as moist as buttercup pumpkin. Butternut pumpkins store well for several months, not quite as long as crown or grey pumpkins, but longer than softer-skinned buttercup pumpkins.
The thin pearly beige skin doesn’t need to be removed before cooking (although, if preferred, it can be peeled or sliced off). To prepare, cut pumpkin in half down the length and scoop out seeds and fibre. The butternut halves can be brushed with olive oil or melted butter and placed cut side down in a shallow roasting tin and cooked until tender, or cut into chunks and roasted, added o curries or used as required.
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