Butternut squash belongs to the large winter squash family. Sweeter, denser and more buttery than pumpkin, butternut squash works in any pumpkin recipe.

Buying

Available all year, it's at its best in autumn and winter.

Storing

A whole squash will keep for up to a month in a cool dark place or the fridge. Once cut, cover with clingfilm or freeze; plunge chunks in boiling water for 1-2 minutes, drain and plunge into ice cold water. Drain well and put in freezer bags.

Preparation

Peel and cut into even chunks. Scoop out and discard the seeds or toast in a tablespoon of soy sauce and a teaspoon of caster sugar for 10-12 minutes (use in salads).

Cooking

Intensify the sweet flavours by roasting. Leaving the peel on is fine as it's easy to remove later. Or peel chunks and boil in salted water for 10-15 minutes – don't overcook as they can get watery.

Eating

Roast squash is delicious with sage. Cook chunks with red onions and other winter veg for your next roast. Add roasted squash to risottos, omelettes, gratins or use in soups. Also try mashing with nutmeg, cinnamon or cumin.