Grilled butternut is typically seasoned with nutmeg and cinnamon or stuffed (e.g., spinach and feta) before being wrapped in foil and grilled. In South Africa, butternut squash is commonly used and often prepared as a soup or grilled whole. In Australia, it is regarded as a pumpkin, and is used interchangeably with other types of pumpkin. This oil can be used for roasting, cooking, on popcorn, or as a salad dressing. The seeds can even be roasted and pressed into an oil to create butternut squash seed oil. However, the seeds are edible, either raw or roasted, and the skin is also edible and softens when roasted. The fruit is prepared by removing the skin, stalk, and seeds, which are not usually eaten or cooked. Once roasted, it can be eaten in a variety of ways. One of the most common ways to prepare butternut squash is roasting. A 100-gram reference amount supplies 188 kilojoules (45 kilocalories) of food energy, is a rich source (20% or more of the Daily Value, DV) of vitamin A (67% DV) and vitamin C (25% DV), and contains moderate amounts of vitamin B 6, vitamin E, magnesium, and manganese, each having content of 10–12% DV. Raw butternut squash is 86% water, 12% carbohydrates, 1% protein, and contains negligible fat (table). Nutrition Butternut squash growing in a garden in Oklahoma For the best flavor, butternut squash should be left to cure for 2 months after harvest. They are best kept at 10 ☌ (50 ☏) with 50 percent humidity. Some varieties will keep up to six months. Attributes īutternut squash will store for two to three months. It was developed by Charles Legget of Stow, Massachusetts, in 1944 who crossed pumpkin and gooseneck squash varieties. moschata had been carried over all parts of North America where it could be grown, but butternut squash is a modern variety of winter squash. Native Americans believed that squash was so nutritious that they would bury their dead with it to sustain them on their final journey. Although American native peoples may have eaten some forms of squash without cooking, today most squash is eaten cooked. The word squash comes from the Narragansett word askutasquash, meaning "eaten raw or uncooked", and butternut from the squash's nutty flavor. †Percentages are roughly approximated using US recommendations for adults. Butternut squash, raw Nutritional value per 100 g (3.5 oz) It is part of the same squash family as ponca, waltham, pumpkin, and calabaza. It is a good source of fiber, vitamin C, magnesium, and potassium and it is a source of vitamin A.Īlthough botanically a fruit (specifically, a berry), butternut squash is used culinarily 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. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end. It has a sweet, nutty taste similar to that of a pumpkin. 1940s in Stow, Massachusetts, United Statesīutternut squash cut lengthwise showing seeds Butternut pumpkin (Australian term)īutternut squash ( Cucurbita moschata), known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine.
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