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- Description
- Composition
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- Recipes
The Butternut squash belongs to the group of muskmelons and has the shape of a club-shaped, elongated pear. The bulbous end contains the core and the narrower end with the stem approach pure pulp without seeds. The pumpkin fruit is tender, juicy and rich in carotene, which colors the flesh yellow to orange.
Origin
The giant pumpkin originally comes from South America. It is cultivated in almost all countries of the world.
Tips
Pumpkins can be stored for several months if stored in a cool and dry place.
Preparation
Due to its pleasant taste, the Butternut squash can be used in many ways. The pumpkins must be peeled before preparation. The pulp can be used to make a pumpkin soup or as a side dish for a variety of dishes. Pumpkin wedges can be fried or grilled.
About the producer
Our organic farm is located in the heart of the Seewinkel, on the eastern shore of Lake Neusiedl in the Pannonian lowlands. As the western part of the Hungarian lowlands, the Seewinkel is a special place in Austria due to its very special climate. Hot summers and cold winters, combined with little precipitation and the most sunshine hours, give this region a lot of potential.
At Biohof Pölzer, organic products have been produced since 2007, which is why the recycling idea is in the foreground when using our own horse manure. Vegetable cultivation now has an enormous variety of old vegetable types and varieties. From tomatoes in all possible colors and shapes to exotics such as physalis, artichokes etc. with well over 100 varieties, you will find every imaginable fruit vegetable in summer at our farm.
It is special for our company that almost everything from the seed to the finished product is created on the farm by hand, with a lot of love and care. Family members from three generations help with this. In our actions and creations, we always try to combine tradition, innovation and sustainability for a clean future.
Storage recommendation
Pumpkins should not be stored too cool, as this increases the risk of rapid spoilage. If storage at an ideal 12–16° C is not possible, it is better to store them warmer than colder.