Butternut pumpkin (as it’s known in Australia) is also referred to as butternut squash in countries such as the UK and the US. It is a pear-shaped winter squash that grows on a vine, and has a golden-brown skin and a deep-orange flesh that tastes sweet and slightly nutty, which can make it a substantial meat-free alternative. While the skin is quite thin and fine to eat, most people prefer not to. To prepare butternut pumpkin, it should be peeled and the seeds removed (they are located in the bulbous end of the butternut pumpkin).

The most common way of cooking butternut pumpkin is by roasting it until it is lovely and soft. However, it can also be steamed or simmered. When made into a puree, it has a silky smooth texture, making it ideal to use for noodle recipes for sauces, pasta recipes for fillings such as ravioli, in pies or served as a side dish, a bit like you would with mashed potatoes.