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Here come the root vegetables: Butternut Squash Risotto

Now is the season for root vegetables such as beetroot, parsnips, turnips, fennel, celeriac, leeks and swedes.

In our next bag we will be including a delicious butternut squash risotto. Butternut squash is very nutritious, it is high in fibre, full of antioxidants and vitamins especially vitamin A and Bs. It is also low in calories and contains no saturated fats!

A tip on buying butternut squash, whenever possible, select one with a long neck as it contains more meat and less hollow cavity and seeds. To prepare, peel with a sharp peeler then cut the stem end and slice the whole fruit into two equal halves. Remove central net-like structure and set aside seeds, then cut into desired sizes. In general, wedges/small cubes are used in cooking preparations. Almost all the parts of the butternut squash plant; fruit, leaves, flowers, and seeds are edible.

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