I say huge but it may not be as huge as the ones that are in the US.
I used part of it to make soup.
I also used part of it to make a butternut squash salad.
This squash has slowly been getting popular here.
I’m happy that farmers here are growing it since I always see it on social media being used in various recipes.
I poached some chicken brest, added dried cherries, pistachios, sunflower seeds, quinoa and baby leaf.
For the dressing, I mixed grainy mustard, balsamic vinegar and maple syrup.
If I see butternut squash at the market again, will definitely get more.
4 comments:
always interesting to see what kind of fruit/veg available worldwide. I can tell you that butternut, uchiki kuri, and occasionally, spaghetti squash are common in the stores, but what really gets me excited is that now I can source seeds for squash and pumpkins I've never heard of before. I found a seed vendor in Rome that sells Yokohama and Shishigatani pumpkins and a whole bunch of other asian veg; stunned to say the least.
Been roasting a lot of Honeynut Squash this year Kat! Smaller than butternut, with a thinner skin and more sweet. Really ono!
That is so cool Rowena! Take care! Kat
Kirk, I looked it up, so cute! Take care! Kat
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