WHAT’S SEASONAL IN SEPTEMBER?
Butternut squash is extremely versatile, popping up in recipes for stews, pasta dishes, risottos, curries and soups. It can also be baked and mashed to make a side dish, perhaps with a pinch of nutmeg and some cream, or pureed to make baby food. It will keep for at least three months in a cool, dry place, or around two weeks at room temperature or in a fridge.
NUTRITIONAL VALUE
Butternut squash is rich in complex carbohydrates and low in saturated fat and sodium. It is a great source of fibre as well as minerals such as calcium, magnesium, potassium and zinc. Just 100g of butternut squash contains around 2g of fibre, equal to around 7 per cent of an adult’s recommended daily allowance. Beta-carotene and vitamin A, both of which can also be found in butternut squash, support the immune system, which can help prevent infection.
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