Butternut Pumpkin - Certified Organic

Certified organic butternut pumpkin. Smooth, sweet and a little sweeter than Jap, with a long neck that's easy to peel and slice.

Roasted butternut is one of those easy Northern Rivers weeknight wins, whatever the weather.

Choose a half or a whole.

In the kitchen

• Roasted in cubes with a drizzle of honey and chilli
• Blended into a silky soup
• Stirred through a risotto with sage
• Sliced into ribbons for a warm spring salad

How to prepare

Peel with a sturdy vegetable peeler, cut the neck from the bulb and scoop out the seeds before cubing.

Spring recipe: Butternut and coconut soup

Soften onion, garlic and ginger in a pot, add cubed butternut, a tin of coconut milk and enough stock to cover. Simmer until soft, blend until smooth and finish with lime juice and coriander. Lighter than a winter soup, perfect for a cool spring evening.

How to store

A whole butternut keeps for weeks somewhere cool and dry. Once cut, wrap it and keep it in the fridge for up to a week.

Available as a half or whole.