Butternut squash (also known in Australia and New Zealand as Butternut pumpkin) is a type of winter squash. It has a sweet, nutty taste similar to that of a pumpkin. It has yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It grows on a vine.

The most popular variety, the Waltham Butternut, originated in Waltham, Massachusetts.

It is a good source of fiber, vitamin C, manganese, magnesium and potassium. It is also an excellent source of vitamin A and vitamin E.

This recipe is so easy you’ll laugh!

• 1 (2 to 3 pound) butternut squash, peeled and seeded
• 2 tablespoons unsalted butter or extra virgin olive oil
• 1 medium onion, chopped
• 6 cups chicken stock
• Nutmeg (a pinch)
• Salt and freshly ground black pepper

Cut squash into 1-inch chunks. In a large pot melt butter or olive oil. Add onion and cook until translucent, about 8 minutes. Add the squash and the stock. Bring to a simmer and cook until the squash is tender, about 15 to 20 minutes. Place in a blender and puree. Taste. Season with nutmeg, salt, and pepper.
Remember … You are the chef!

Jean Doherty is the Chef and Owner of Le Patio Restaurant in Wilton Manors (954) 530-4641