Butternut pumpkin /squash

Butternut pumpkin /squash

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From
Encyclopedia of Food and Cookery

A member of the gourd family, with a smooth, tender yellow skin which gives it its name. Butternut pumpkins are usually small (one will serve 4–6 as an accompanying vegetable), and are good value for money as there is very little waste. The flavour is similar to that of the hard-skinned pumpkin – perhaps a little sweeter – and the texture is lighter and less mealy. Butternut is excellent baked or steamed and mashed, like other pumpkin. It may also be stuffed for a main course.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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