Half a small butternut weighs around 600gm.
These butternuts are currently coming from the Riverland. Rich in colour with a creamy taste.
Butternut pumpkins are pear-shaped, with pale orange-brown skin and brightly coloured orange flesh. They have a sweet, slightly nutty flavour and are particularly good pureed or made into soup. Butternut pumpkins are available all year round.
Butternuts may be cooked in a variety of ways but also keeps very well and may be canned or frozen. Peel and dice into chunks, then cook with onions, carrots, celery, red curry paste and stock, then puree into a Thai-inspired soup. Simmer diced pumpkin in coconut milk with onions, ginger, garlic and cilantro until cooked through, then serve the curry over rice. Fold one pound of fresh pumpkin puree into muffin batter with raisins, walnuts, cinnamon and nutmeg, then bake. Roast the seeds on a cookie sheet at a low oven temperature; stir often and watch carefully so they don't burn. To store, keep pumpkin in a cool dry area up to one month, or refrigerate for up to 3 months.