Pumpkin - Butternut

Product Description

Experience the delightful taste and versatility of our Pumpkin - Butternut. This premium butternut squash, sourced from trusted suppliers in Australia, boasts a rich orange flesh and a sweet, nutty flavor. Perfect for roasting, soups, or purees, it adds a nutritious and delicious touch to any meal. Our commitment to quality ensures that you receive only the best, all-natural produce, making it easy for you to make healthy choices for you and your family.

Key Features

• Premium Quality: Handpicked from trusted suppliers, Our pumpkin - Butternut guarantees Premium Quality and freshness, adding a burst of flavor to your dishes.
• Versatile Ingredient: whether used in soups, stews, or roasted, This pumpkin - Butternut enhances a wide range of recipes with its Sweet, nutty flavor.
• Nutrient-Rich: Packed with essential vitamins and minerals, Our pumpkin - Butternut supports a healthy diet and lifestyle.
• all-natural: We ensure that Our pumpkin - Butternut is responsibly Produced, free from chemical additives, and Made with all-natural ingredients.
• sustainable Sourcing: by choosing Our pumpkin - Butternut, you are supporting sustainable and responsible Sourcing practices, contributing to a healthier planet.

Complementary Products

Enhance your meals with our Butternut Pumpkin by pairing it with our fresh vegetables such as Broccoli, Cauliflower, Organic White Cabbage, Brussels Sprout, Green Cabbage, and Red Cabbage. These complementary items work together to create nutritious and delicious meals for you and your family.

Suggested Recipe

Butternut Squash Soup

Ingredients:

• 1 Pumpkin - Butternut (about 1800g)
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/2 cup coconut milk

Instructions:

1. Peel and cube the butternut squash.
2. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
3. Add the cubed butternut squash to the pot and cook for about 5 minutes.
4. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20-25 minutes until the squash is tender.
5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender.
6. Stir in the coconut milk, season with salt and pepper, and serve hot.