Butternut squash

Butternut squash, cultivar of Cucurbita moschata, ripe fruits

Butternut pumpkin, Australian terminology

Butternut squash (Cucurbita moschata), also known in Australia and New Zealand as butternut pumpkin, is a type of winter squash. 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, where it was developed at the Waltham Experiment Station by Robert E. Young. Dorothy Leggett claims that the Waltham Butternut squash was developed by her late husband, Charles Leggett, in Stow, Massachusetts, and then subsequently introduced by him to the researchers at the Waltham Field Station.

Uses

Although a fruit, butternut squash is used as a vegetable that can be roasted, toasted, puréed for soups, or mashed and used in casseroles, breads, and muffins.

In Australia it is regarded as a pumpkin, and is used interchangeably with other types of pumpkin.

Butternut squash finds common use in South Africa. It is often prepared as soup or grilled whole. Grilled butternut is typically seasoned with spices such as nutmeg and cinnamon, or stuffed (e.g. spinach and feta before wrapped in foil and then grilled). The grilled butternut is often served as a side dish to braais (barbecues) and the soup as a starter dish.

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.

Butternut squash seed cross section

Butternut squash, raw

Nutritional value per 100 g (3.5 oz)
Energy	188 kJ (45 kcal)
Carbohydrates	11.69 g
Dietary fiber	2 g
Fat	0.1 g
Protein	1 g
Vitamins
Vitamin A equiv. beta-carotene	(67%) 532 μg (39%) 4226 μg
Thiamine (B1)	(9%) 0.1 mg
Riboflavin (B2)	(2%) 0.02 mg
Niacin (B3)	(8%) 1.2 mg
Pantothenic acid (B5)	(8%) 0.4 mg
Vitamin B6	(12%) 0.154 mg
Folate (B9)	(7%) 27 μg
Vitamin C	(25%) 21 mg
Vitamin E	(10%) 1.44 mg
Minerals
Calcium	(5%) 48 mg
Iron	(5%) 0.7 mg
Magnesium	(10%) 34 mg
Manganese	(10%) 0.202 mg
Phosphorus	(5%) 33 mg
Potassium	(7%) 352 mg
Zinc	(2%) 0.15 mg
Link to USDA Database entry
Units μg = micrograms • mg = milligrams IU = International units
Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database

Preparation

Butternut squash will store for two to three months. Some varieties will keep up to six months. They are best kept at 10 °C (50 °F) with 50 percent humidity. For the best flavour, butternut squash should be left to cure for 2 months after harvest.

The fruit is prepared by removing the skin, stalk, and seeds, which are not usually eaten or cooked. However, the seeds are edible, either raw or roasted, and the skin is also edible and softens when roasted. One of the most common ways to prepare butternut squash is roasting. To do this, the squash is cut in half lengthwise, lightly brushed with cooking oil, and placed cut side down on a baking sheet. It is then baked for 45 minutes or until it is softened. Once roasted, it can be eaten in a variety of ways as outlined above.

See also

• Bisque (food)