Butternut squash should be creamy white with yellow-orange flesh, uniform shape, free from blemishes, insect damage and disease.

Avoid product that has soft spots, dull and wrinkled skin or that is extremely light for its size.

Keep in a cool place or in the refrigerator crisper.

They will keep from several weeks to more than six months. Some increase in flavour if you leave them for a while before eating them.

You can peel it easily

Ideal variety to enjoy steamed, boiled or baked

Enhance its taste with a little brown sugar or maple syrup.

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In the U.S.
A squash casserole will go well with any turkey during Thanksgiving weekend

Southern Butternut Squash - with mashed butternut squash, sweetened condensed milk, eggs, butter, vanilla, heavy whipping cream and sugar

Use it in a cake: 375 ml cornstarch, 375 ml squash purée, 175 ml sugar, zest and juice of 1 orange, 3 eggs. Mix and place in the oven for about 30 minutes. Serve with cream flavoured with maple syrup.