{"product_id":"butternut-squash","title":"Butternut Squash","description":"\u003ch3\u003e\u003cspan\u003eWhy I grow it\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eI grow butternut every year. It's reliable, delicious and, properly cured, stores beautifully — ours keep us supplied through winter long after the summer garden has finished producing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThat's a big part of why I grow it. I love plants that don't just give us food during their growing season, but become part of what we eat months later.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAnd in our kitchen, butternut has one particularly important job: \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eit's the basis of one of our favourite fillings for homemade tortellini.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAt a glance\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eType:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Winter squash\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eFruit:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Pear-shaped with buff-coloured skin\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eFlesh:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Deep orange, dense and sweet\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eGrowth:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Trailing vine\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003ePosition:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Full sun\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eBest for:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Roasting, soups, pasta fillings and storing\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eStorage:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Excellent when fully mature and properly cured\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIn the kitchen\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eButternut is one of those vegetables I could probably find a use for every week through winter. Roast it until the edges caramelise, turn it into soup, mash it, add it to curries and risottos, or use the sweet dense flesh in baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eButternut Tortellini\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThis is one of our favourite reasons for having butternut stored through winter. We make fresh pasta, fill it with roasted butternut, ricotta, parmesan and nutmeg, then toss the cooked tortellini through shallots, sage, chilli and butter.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eFor the filling\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003e1.2 kg butternut squash\u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eOlive oil\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003e250 g ricotta\u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003e30 g parmesan\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, finely grated\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eGround nutmeg\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFreshly ground black pepper\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePinch of salt\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eYou'll also need \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003efresh pasta dough made with Tipo 00 flour\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRoast the butternut with a little olive oil until completely tender and beginning to caramelise. Let it cool, then combine the flesh with the ricotta, parmesan, nutmeg, pepper and a pinch of salt.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTransfer the filling to a piping bag. This isn't just chef faffing about — it makes controlling the amount of filling considerably easier.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRoll the pasta dough thinly and cut into circles. Pipe a blob of filling into the centre of each one, fold the pasta in half and pinch firmly around the edges to seal. A little water around the edge helps if the dough doesn't want to cooperate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYou can leave them as little half-moons or bring the two corners together to make the traditional \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ebishop's-hat shape\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eTo finish\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eShallot, finely chopped\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFresh sage leaves\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eOlive oil\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eA good knob of butter\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eChilli flakes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eParmesan — \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eheaps\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eA little pasta cooking water\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eDrop the tortellini into boiling salted water and cook for about \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e2 minutes\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhile they're cooking, gently fry the shallot and fresh sage leaves in olive oil. Add a knob of butter and some chilli flakes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDrain the tortellini, \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ekeeping a little of the pasta water\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, and toss them straight into the pan. Add a splash of cooking water and toss everything together until the pasta is glossy and coated in the buttery sage sauce.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePile into bowls, grate over an entirely unreasonable quantity of parmesan and eat immediately.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIn the garden\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eButternut is a trailing squash, so give it room to wander. I let the vines make their way through available space rather than attempting to keep them particularly tidy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAllow the squash to mature fully on the vine if you're growing it for storage. The skin should become hard and the fruit develop its mature buff colour before harvest.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eHarvest \u0026amp; storage\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThis is one of the main reasons I grow it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHarvest mature fruit with some stem still attached and cure them somewhere warm, dry and well ventilated before storing them somewhere cool and dry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eOurs store through winter\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, which means a summer plant continues feeding us months after the vines themselves have disappeared.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCheck stored squash occasionally and use any showing damage or soft spots first.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eCare\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003ePlant into rich, fertile, well-drained soil in full sun once frost risk has passed. Keep moisture consistent while vines establish and fruit develops, and feed during the growing season.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGive the vines plenty of room and avoid routinely wetting the foliage when watering.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat you'll receive\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eOne healthy, established plant grown here at \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eA Garden Between\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e. Plants naturally vary in size and shape and may be supplied in reused nursery pots or growing bags — perfectly useful plastic doesn't need replacing simply because it doesn't match.\u003c\/span\u003e\u003c\/p\u003e","brand":"A Garden Between","offers":[{"title":"Default Title","offer_id":67879471546591,"sku":null,"price":4.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0767\/8279\/7023\/files\/IMG_6776.jpg?v=1790900279","url":"https:\/\/agardenbetween.com\/products\/butternut-squash","provider":"A Garden Between","version":"1.0","type":"link"}