Butternut squash — the long one — from the Ribera market gardens. Dense flesh, deep colour and few seeds, so it goes much further than its size suggests. Whole and uncut it keeps for weeks out of the fridge. In season in autumn and winter.
The long, bottle-shaped squash from the Ribera market gardens. The flesh is dense and deeply coloured with very few seeds, so it goes much further than it looks: almost everything you buy gets eaten.
It’s the best one for soup, because it doesn’t release water. Also diced and roasted, in risotto or in a stew. The skin is thin: a vegetable peeler is enough, no need for a big knife.
Whole and in a cool place it keeps for weeks, even months. Once cut, cover it and put it in the fridge, where it lasts three or four days.
If you’re after the one for roasting, that’s the sweet roasting pumpkin.
