Butternut Squash from Solarino (Siracusa), grown under the Sicilian sun: orange flesh, firm and sweet, with few seeds and a smooth skin that’s easy to peel. It’s perfect for silky soups, risottos, gnocchi, savory pies, and roasting. Grown in prime soils with essential irrigation, without unnecessary treatments, for a clean, natural flavor. Stores well in a cool, dry place. In the kitchen it pairs beautifully with rosemary, sage, nutmeg, and almonds. Ideal for families and foodservice thanks to its high yield. Seasonal, delivered straight from the fields of Solarino. Kid-friendly and vegan-friendly, and it reduces waste thanks to its smooth, easy-to-peel skin. Long version with recipe and tips Compact, sweet flesh, excellent yield, and a clean flavor: the Solarino Butternut is the perfect ally for everyday dishes and creative menus. The Siracusa microclimate enhances natural sugars and aroma, giving a creamy squash that doesn’t turn stringy when cooked. Recipe — Solarino Butternut Velouté (4 servings) Ingredients: 1 kg peeled squash, 1 onion, 1 medium potato (optional), 800 ml vegetable stock, extra-virgin olive oil, 1 sprig rosemary or 5–6 sage leaves, nutmeg, salt, and pepper. Method: sauté the onion and herbs in oil for 3–4 minutes. Add diced squash (and potato), season for 2 minutes. Cover with stock and simmer 20–25 minutes. Blend until smooth, adjust salt/pepper, and finish with a hint of nutmeg. Serve with a drizzle of olive oil, croutons, and toasted almonds. Variation: finish by stirring in Greek yogurt or grated salted ricotta. Useful tips Quick prep: trim base and tip, halve, scoop out seeds, peel with a vegetable peeler. Cooking: oven 200 °C for 25–30 min for caramelized cubes; steam 12–15 min for purées.