Seasons/Availability
Butternut Squash is available year round.
Current Facts
The butternut is the most widely grown winter squash. Versatile and diverse, squash has no rival in the kitchen when it comes to its culinary flexibility. A member of the cucurbitaceae family, this large group includes not only squash, but also gourds and pumpkins.
Description/Taste
Producing a rich, golden-yellow flesh with excellent texture, the classic butternut squash is one of the most popular varieties. Butternuts are a smooth, long-necked bowling pin- or bell-shaped squash, encased with a pinkish-tan, hard rind. Having a relatively small seed cavity in its bulbous end, the tender flesh offers a creamy flavor. This old favorite offers fine eating and consistent flavor. Yielding more meat than most other squashes, butternuts weigh two to five pounds.
Nutritional Value
All squashes provide vitamin A and vitamin C, some of the B vitamins, and are a good source of fiber. One cup of cooked squash has about 100 calories. Deep-colored squashes have the most beta carotene.
Applications
To prepare, cut rinsed squash in half lengthwise; remove seeds. Bake, roast, steam, braise, sautee or puree. This squash is ideal for soups and stews. To store, keep whole squash at room temperature. Butternut squash is an excellent keeper. Wrap cut pieces in plastic; refrigerate up to five days.
Ethnic/Cultural Info
Squash was once a traditional fall and winter vegetable and served hot, made winter meals special with its warm delicious soothing flavor.
Geography/History
Native to the Western Hemisphere, butternut squash is a member of the gourd family and is of the genus Cucurbita moschata. In the United States, Florida is the largest squash-producing state with California ranking a close second.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
is easiest, three is harder.