Butternut squash is iconic for its pear shape and hard inedible skin. Commonly used as a soup base, this winter squash has a sweet nutty flesh that can also be roasted, puréed, or baked in a pie!

How to choose Butternut Squash:

Look for a dark-beige matte skin that withstands a prick from your fingernail. Ideally, you'll want minimal bruising with no green streaking, which can happen when it isn't quite ripened. Over- or under-ripened butternut squash can be dry and flavourless, so look for one that feels heavy and sounds hollow when you give it a tap with your knuckles.

How to prep Butternut Squash:

For skin-off preparation, cut off the top and bottom so both ends are flat. Next, halve the squash where the thin end meets the bulbous side. Stand each half on a flat end and peel the rind until the orange flesh is revealed. Slice the thick half down the middle and scoop out the seeds (save for roasting, of course!). Now the base is ready to cut down to your desired shape and size.

For skin-on, cut both ends, carefully halve lengthwise, scoop out seeds, season to your liking, and roast flesh side down at 204°C (400°F) for about 1 hour.

Best uses: soups, stuffed, desserts, roasted, mashed, puréed

Best paired with: cinnamon, nutmeg, rosemary, brown sugar, sausage

Try: A cream-based soup: Butternut Squash Soup

A crispy, flaky tart: Herb & Onion Butternut Squash Tart

A quick and satisfying main: Butternut Squash & Pasta Bake