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Butternut squash
Butternut squash, also known as Butternut pumpkin is a type of winter squash but are year around available. Butter Squash is native to Guatemala and Mexico. The fruit contains a orange fleshy pulp and has a sweet, nutty taste. Butternut Squash have long necks and a round base and grows on a vine.
Main nutrients
Beta-carotene, Calcium, Magnesium, Phosphorus, Potassium,
Vitamin A and C.
The vegetable is prepared by removing the skin, stalk and seeds, which are not usually eaten however, the seeds are edible. Removing the skin is very easy, because it is very thin and can be peeled. One of the most common ways to prepare butternut squash is roasting. To do this, the squash is cut in half lengthwise, lightly brushed with cooking oil, and placed cut side down on a baking sheet.
Butternut squash is a fruit that can be eaten raw, roasted, puréed, mashed into soups or used as stuffing for bread and cakes. Besides the pulpy flesh, the seeds and skin are also edible. The seeds can be eaten directly, roasted, ground into paste or pressed for vegetable oil.
When to eat
Butternut Squash is ripe when the skin has a deep orange colour. The fruit can be best kept in a cool dry place. Cut butternut squash will stay fresh for up to a week, when wrapped and stored in the refrigerator.
Did you know?
  • Butternut Squash, is a Winter Squash, but is never grown or harvested in winter. They are picked in fall.
  • Butternut Squash might be one of the first solids which are well tolerated by kids because of the taste.
  • A roughly translation of squash is “eaten raw”, butternut probably refers to the buttery and nutty taste.