Butternut squash also known in Australia and New Zealand as Butternut pumpkin. 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. You are a chef.