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  3. Aubergine
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  6. Beetroot
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  10. Butternut squash
  11. Cabbage
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  14. Cavolo Nero
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  28. Jerusalem Artichoke
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  31. Leeks
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  36. Pak Choi
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  38. Peas
  39. Peppers
  40. Plantain
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  42. Radicchio
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  44. Rhubarb
  45. Rocket
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  47. Spring Onions
  48. Sugar Snap Peas
  49. Swede
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  52. Tomatoes
  53. Turnips
  54. Wasabi
  55. Watercress
  56. Yam
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How to cook Butternut squash

You can eat the skin, so there’s no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.



READ: Pumpkins and squashes



Although we call squash a vegetable, it’s technically a fruit because we eat the part that contains the seeds. Squash is in the cucurbit plant family, which also includes courgettes.

The family of winter squashes is enormous. It includes pumpkins – traditionally carved at Halloween – and hundreds of other varieties too, ranging from small striped squashes the size of your hand to green, orange and even big blue ones that can sometimes weigh hundreds of kilos.

Winter squash are closely related to courgettes and summer squash; both produce beautiful and delicious edible flowers, but winter squash have a much harder skin and can withstand being stored over the colder months of the year.



Butternut squash is in season from September to December, but it keeps well in storage so is readily available for much of the year.



Store butternut squash in a cool, dark place; but move to the refrigerator once cut into.

What are the health benefits?

Butternut squash is delicious and packed with vitamins. Choose firm squash that feel heavy for their size. You don't even need to remove the skin; just make sure you wash it well as it goes soft when cooking. Squash is packed with vitamin A, which helps us see in the dark! 80g or three heaped tablespoons of diced and cooked butternut squash can count towards your 5-a-day.