Butternut squash has a creamy skin and orange flesh when ripe.

Butternut is a sweet and strong winter squash that ripens in warm autumn weather, very like a pumpkin. Although the species is native to Mexico, the Hunter variety was bred to deal with the UK’s wet and windy climate. Tested by the Royal Horticultral Society, many gardeners now recommend the Hunter for home growers. Yet unpredictable weather and a humid climate can still sometimes leave you with small and under ripe produce. As supermarkets often buy large quantities of fruit and vegetables that ripen during transit, you may additionally find that you’ve got accidentally bought a not quite perfect squash within the supermarket.

Skill level: Easy

1. 1

   Cut the butternut squash clean off the vine, not less than more than one centimeters up the stalk. Use really sharp secateurs or a knife, being careful to not damage the surface of the squash otherwise you won’t be able to maintain it long.

2. 2

   Clean any garden debris off the squash by dusting it with a soft, dry cloth. Washing it at this stage will just make it damp and run the danger of it going mouldy before it’s ripe.