Butternut squash
| Butternut squash | |
|---|---|
Ripe butternut squash
|
|
| Species | Cucurbita moschata |
| Hybrid parentage | 'Gooseneck squash' x 'Hubbard squash' |
| Breeder | Charles Leggett |
| Origin | 1940s in Stow, Massachusetts, United States |
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 188 kJ (45 kcal) |
|
11.69 g
|
|
| Dietary fiber | 2 g |
|
0.1 g
|
|
|
1 g
|
|
| Vitamins | |
| Vitamin A equiv. |
(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 |
|
|
|
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
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Butternut squash (Cucurbita moschata), sometimes known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the bottom. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It is a good source of fiber, vitamin C, manganese, magnesium, and potassium; and it is an excellent source of vitamin A and vitamin E.
Although technically a fruit, butternut squash is used as a vegetable that can be roasted, sautéed, toasted, puréed for soups, or mashed and used in casseroles, breads, and muffins.
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 during the 1940s by her late husband, Charles Leggett, in Stow, Massachusetts, and then subsequently introduced by him to the researchers at the Waltham Field Station. She also claimed that name came from “smooth as butter, sweet as nut”.
One of the most common ways to prepare butternut squash is roasting. To do this, the squash is cut in half lengthwise (see pictures), lightly brushed with cooking oil or put in a thin layer of water and placed cut side down on a baking sheet. It is then baked for 45 minutes or until soft. Once roasted, it can be eaten in a variety of ways.
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.
In Australia, it is regarded as a pumpkin, and is used interchangeably with other types of pumpkin.
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Wikipedia