Butternut pumpkin in season in Australia
Butternut pumpkin is in season in Australia from January to September, and at its peak from April to July. This is the cooler south; the tropical north has its own calendar.
At its best
A cool-weather vegetable. In May, Brisbane Markets counted Lockyer Valley pumpkin among its winter harvest, and it is at its peak from April to July.
At the shop
Pick one that feels heavy for its size, with a firm, hard skin all over. Check that the stem is still attached and feels firm and dry. Soft or bruised patches can lead to rot, though small cosmetic marks on firm skin are usually fine.
Keeping it
Whole pumpkin belongs in a cool, dark, dry spot, not the fridge, with cardboard under it and a little space around it. Butternut does not keep as long as thick-skinned pumpkins, so eat it sooner. Cut pieces should be covered in plastic wrap or foil and refrigerated.
Three dinners
- Butternut and chickpea curry Cubes simmered in a spiced tomato sauce.
- Roast butternut and haloumi salad Served warm over rocket.
- Butternut soup with sage Roast first, then blend.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.