Butternut squash

Butternut squash
Ripe butternut squash
Species	Cucurbita moschata
Hybrid parentage	'Gooseneck squash' × 'Hubbard squash'
Breeder	Charles Leggett
Origin	1940s in Stow, Massachusetts, United States

Butternut squash cut lengthwise showing seed

Butternut pumpkin (Australian term)

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, magnesium, and potassium; and it is a source of vitamin A.

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

History

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".

Culinary uses

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.

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 and minerals Vitamins Quantity %DV† Vitamin A equiv. beta-Carotene 59% 532 μg 39% 4226 μg Thiamine (B1) 8% 0.1 mg Riboflavin (B2) 2% 0.02 mg Niacin (B3) 8% 1.2 mg Pantothenic acid (B5) 8% 0.4 mg Vitamin B6 9% 0.154 mg Folate (B9) 7% 27 μg Vitamin C 23% 21 mg Vitamin E 10% 1.44 mg Minerals Quantity %DV† Calcium 4% 48 mg Iron 4% 0.7 mg Magnesium 8% 34 mg Manganese 9% 0.202 mg Phosphorus 3% 33 mg Potassium 12% 352 mg Zinc 1% 0.15 mg
Link to USDA Database entry
†Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.

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.

Australia

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

South Africa

In South Africa, butternut squash is commonly used and often prepared as a soup or grilled whole. Grilled butternut is typically seasoned with spices such as nutmeg and cinnamon or stuffed (e.g. spinach and feta) before being wrapped in foil and grilled. Grilled butternut is often served as a side dish to braais (barbecues) and the soup as a starter dish.

New Zealand

Butternuts were introduced commercially in New Zealand in the 1950s by brothers Arthur and David Harrison who were nurserymen and market gardeners in Otaki.

See also

• Bisque (food)