Buttercup Squash

Selection: Colour should be dark green and may have orange blush. Stalk should still be attached.

Preparation: Cut into serving sized pieces, remove seeds, cut with or without skin.

Good for You: Provides fibre, vitamins A, some Bs including folate, and C; calcium, magnesium, phosphorus, potassium, and a little iron and zinc.

And Tastes so Good: Can beboiled, roasted, mashed; used in soups, casseroles, risotto, breads and muffins. Sweet and tasty.

Storage: Keeps a short while but will last longer in fridge.