| Cucurbita moschata 'Butternut' | |
|---|---|
 Ripe butternut squash | |
| Species | Cucurbita moschata |
| Hybrid parentage | 'Gooseneck squash' × 'Hubbard squash' |
| Breeder | Charles Leggett |
| Origin | 1940s inStow, Massachusetts, United States |
Butternut squash (a variety ofCucurbita moschata), known in Australia and New Zealand asbutternut pumpkin orgramma,[1] is a type ofwinter squash that grows on avine. It has asweet,nutty taste similar to that of apumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end. When ripening, the flesh turns increasingly deep orange due to its rich content ofbeta-carotene, aprovitamin A compound.[2]
Although botanically afruit (specifically, aberry), butternut squash is used culinarily as a vegetable that can beroasted,sautéed,puréed forsoups such assquash soup, or mashed to be used incasseroles,breads,muffins, andpies. It is part of the samesquash family as ponca, waltham, pumpkin, andcalabaza.[3]
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 167 kJ (40 kcal) | ||||||||||||||||||||||||||||||||||||||||||||||||
10.5 g | |||||||||||||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 3.2 g | ||||||||||||||||||||||||||||||||||||||||||||||||
0.1 g | |||||||||||||||||||||||||||||||||||||||||||||||||
0.9 g | |||||||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||||
| Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||||||||||||||
| Water | 87.8 g | ||||||||||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated usingUS recommendations for adults,[4] except for potassium, which is estimated based on expert recommendation fromthe National Academies.[5] | |||||||||||||||||||||||||||||||||||||||||||||||||
The wordsquash comes from theNarragansett wordaskutasquash, meaning "eaten raw or uncooked",[6][7] andbutternut from the squash's nutty flavor. AlthoughAmerican native peoples may have eaten some forms of squash withoutcooking, today most squash is eaten cooked.[7]
Before the arrival ofEuropeans,C. moschata had been carried over all parts ofNorth America where it could be grown,[7] but butternut squash is a modern variety ofwinter squash. It was developed by Charles Leggett ofStow, Massachusetts, who, in 1944,crossed pumpkin and gooseneck squash varieties.[8]
Baked butternut squash is 88%water, 11%carbohydrates, 1%protein, and contains negligiblefat (table). In a reference amount of 100 grams (3.5 oz), it supplies 167 kilojoules (40 kilocalories) offood energy and is a rich source (20% or more of theDaily Value, DV) ofvitamin A (70% DV), with moderate amounts ofvitamin C (18% DV) andvitamin B6 (10% DV) (table).
The optimal eating period of butternut squash is 3-6 months after harvest.[9] They are best kept at 10 °C (50 °F) with 50 percent humidity.[10] For the best flavor, butternut squash should be left tocure for 2 months after harvest.[9]
One of the most common ways to prepare butternut squash isbaking. Once cooked, 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.[11] However, the seeds are edible, either raw or roasted, and the skin is also edible and softens when roasted. The seeds can even be roasted and pressed into an oil to create butternut squash seed oil. This oil can be used for roasting, cooking, onpopcorn, or as asalad dressing.[12]
InAustralia, it is regarded as apumpkin, and is used interchangeably with other types of pumpkin.[13]
InSouth Africa, butternut squash is commonly used and often prepared as a soup or grilled whole. Grilled butternut is typically seasoned with nutmeg and cinnamon or stuffed (e.g., spinach and feta) before being wrapped in foil and grilled. Grilled butternut is often served as aside dish tobraais (barbecues) and the soup as astarter dish.[citation needed]
Butternuts were introduced commercially inNew Zealand in the1950s by brothers Arthur and David Harrison, nursery workers, and Otaki market gardeners.[citation needed]
Vegetable orchestras, such as theLondon Vegetable Orchestra usezucchini trumpets, butternut squash trombones,pumpkin drums andaubergine castanets.[14]
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