"Butterkins" are a new variety of butternut squash.
They have a dark orange interior that is deliciously sweet and smooth in texture.
Butterkins can be a substitute for any dish that calls for butternut squash or cooking pumpkins.
Cut the butterkin in half. Place face down onto a foil lined baking sheet. Bake in 400F oven until soft. Remove seeds and discard. Carefully scrap out the softened squash from cavity.
Butterkins can be stored up to 6 months in a warm dry area with ventilation.
Butterkin Squash Soup
2 tablespoons olive oil
In a large pot, heat olive oil. Add onion and garlic and sauté for 3 minutes. Add squash and stock. Cover and increase heat to high; cook for 15 minutes. Reduce heat and cook for another 10 minutes. Use a food processor, to blend soup until smooth and creamy. Season with salt and pepper.