Butternut squash

Did You Know?

• Baked butternut squash is 88% water and supplies 167 kJ per 100 g.
• It is a rich source of vitamin A (62% DV) and contains moderate vitamin C (17% DV).

History

The word squash derives from the Narragansett word askutasquash, meaning "eaten raw or uncooked," while "butternut" refers to the squash's nutty flavor. Although some forms of squash were eaten raw by American native peoples, most squash is now cooked. Butternut squash is a modern variety developed in 1944 by Charles Leggett of Stow, Massachusetts, who crossed pumpkin and gooseneck squash varieties.

Uses

Butternut squash is commonly baked, and once cooked can be eaten in various ways. The skin, stalk, and seeds are usually removed before cooking, though the skin softens when roasted and is edible, and the seeds can be eaten raw or roasted. The seeds may also be pressed into oil for roasting, cooking, on popcorn, or as salad dressing. In Australia and Bulgaria, it is regarded as a pumpkin and used interchangeably with other pumpkin types. In South Africa, it is often prepared as soup or grilled whole, typically seasoned with nutmeg and cinnamon or stuffed with spinach and feta, then wrapped in foil and grilled; grilled butternut is served as a side dish to braais, and the soup as a starter. Butternuts were introduced commercially in New Zealand in the 1950s by brothers Arthur and David Harrison, nursery workers and Otaki market gardeners.