Butternut

Butternut has a sweet, nutty taste similar to that of a pumpkin and is often used as a replacement for pumpkin.  Butternut provides a good source of fiber and a variety of vitamins (A & C) and minerals (magnesium & Potassium).

As a culinary vegetable, it can be roasted, sautéed, toasted, grilled, pureed for soups, or mashed to be used in casseroles, breads, muffins, and pies.

One of the most common ways to prepare butternut is roasting and then served in a variety of ways.

Butternut is usually prepared by removing the skin and seeds prior to cooking.   However, the seeds are edible, either raw or roasted, and the skin is also edible and softens when roasted.

In South Africa, butternut squash is commonly used and often prepared as a soup or grilled whole. Grilled butternut is typically seasoned with spices such as nutmeg and cinnamon, or stuffed (e.g. spinach and feta) before being wrapped in foil and grilled. Grilled butternut is often served as a side dish with a braai.