Butternut Squash
Inventory, 35 lbs : 62.79
This item was last sold on : 03/27/24
Description/Taste
Butternut squash is medium to large in size and has a bell-like shape with a long neck attached to a bulbous end. The smooth skin is very thin, light tan, firm, and is connected to a light brown, rough stem. The long neck of the Butternut squash contains a solid orange, dense, and moist flesh and in the bulbous end, there is a small hollow seed cavity with stringy pulp and a few flat, cream-colored seeds. When cooked, the flesh of the Butternut squash becomes tender and offers a mild squash flavor with sweet and nutty nuances.
Seasons/Availability
Butternut squash is available year-round, with peak season in the fall through winter.
Current Facts
Butternut squash, botanically classified as Cucurbita moschata, is a winter squash that grows on a trailing vine and is a member of the Cucurbitaceae family along with gourds and pumpkins. A relatively new variety, the Butternut squash we know today is the result of years of crookneck squash breeding to produce a variety with a more compact size, straight-necked trait, and stackable capabilities. Butternut squash is one of the most popular modern varieties on the market today and is valued for its thin, edible skin, dense flesh, and small seed cavity that produces little waste in cooking. It is also classified as a fruit but is commonly prepared as a vegetable and can be used in a wide variety of culinary applications.
Nutritional Value
Butternut squash provides vitamins A, C, and E, manganese, potassium, iron, soluble fiber, and magnesium. Deep orange colored squashes such as the Butternut are also rich in beta-carotene.
Applications
Butternut squash is best suited for cooked applications such as roasting, toasting, steaming, sautéing, baking, braising, and grilling. It can be sliced into rounds, wedges, or cubes and added to curries, chili, soups, stews, risotto, a filling for tacos, enchiladas, empanadas, and ravioli. It can also be diced and used in lieu of potatoes in a hash or served atop pizza and flatbread. Butternut squash can be used in baked goods such as pies, bread, and muffins. The seeds of the squash are also popularly roasted, salted, and consumed as a snack food similar to pumpkin seeds. Butternut squash pairs well with sage, thyme, bay leaf, apple, cinnamon, pear, shallots, pecans, butter, cream, feta cheese, ground beef, sausage, and bacon. It will keep 1-2 months when stored in a cool, dark, and dry place.
Ethnic/Cultural Info
Initially, straight neck winter squashes were not a preferred variety, and the lengthy, curvy winter crooknecks were the squash of choice. As the commercial shipping and distribution of squash in bulk increased in demand, the need for winter squash that was stackable and compact grew and inspired the development of modern Butternut varieties. This squash is also known for its thin skin, small seed cavity, and dense flesh which gives it the largest amount of flesh per dollar. The name of the original Butternut squash is believed to have come from the squash creator, Charles A. Leggett, who described the Butternut’s flavor as, “smooth as butter and sweet as a nut.” Today the farmland in Massachusetts where the original Butternut squash was developed is now a golf course aptly named, Butternut Farm Golf Club.
Geography/History
Early Butternut squashes were believed to have originated in the United States in the 1930’s as a natural outcrossing or mutation of the Canadian crookneck squash. These early Butternuts were problematic as the plants were not dependable in providing consistent production of straight necked squashes. As demand for compact, straight-necked squash increased and bulky crooknecks fell out of fashion, plant breeders worked hard to breed out these inconsistencies. One of the earliest known dependable Butternut varieties was believed to have been created by amateur breeder Charles A. Leggett around 1940, and after much experimentation in the garden, Leggett brought his squash to the Waltham Agricultural Experiment field station where the Waltham family helped to popularize his Butternut squash. Credit for the creation of this early Butternut variety is also given to Professor Robert E. Young of the Massachusetts College of Agriculture, who worked with the original squash from Leggett to create what would come to be known as the Waltham Butternut squash. Today Butternut squash is widely available in grocers and farmers markets in North America, Central America, South America, Europe, Asia, South Africa, Australia, and New Zealand.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Inn at Rancho Santa Fe (Banquet) | Rancho Santa Fe CA | 858-381-8289 |
Herb & Wood | San Diego CA | 520-205-1288 |
Terra Restaurant | San Diego CA | 619-293-7088 |
Mission Ave Bar and Grill | Oceanside CA | 760-717-5899 |
Inn at Rancho Santa Fe | Rancho Santa Fe CA | 858-381-8289 |
Town & Country San Diego | San Diego CA | 619-291-7131 |
JRDN Restaurant | San Diego CA | 858-270-5736 |
Miho | San Diego CA | 619-365-5655 |
Pendry SD (Lion Fish) | San Diego CA | 619-738-7000 |
Seneca | San Diego CA | 619-588-2411 |
Deeply Nourished | San Diego CA | 808-489-7366 |
Ranch Catering | San Diego CA | 858-491-9100 |
Brigantine Escondido | Escondido CA | 760-743-4718 |
Third Corner Encinitas | Encinitas CA | 619-417-9251 |
US Grant Hotel Grill | San Diego CA | 619-232-3121 |
Isola La Jolla | La Jolla CA | 858-412-5566 |
Qero | Encinitas CA | Chris 702-334-8845 |
Flying Pig Pub & Kitchen | Oceanside CA | 619-990-0158 |
Chateau La Jolla | San Diego CA | 858-459-4451 |
Ridgeview Health Center | San Diego CA | 858-293-3950 |
Ciccia Osteria | San Diego CA | 619-674-4069 |
The Kitchen at MCASD | La Jolla CA | 619-894-2051 |
Searcher Sportfishing | San Diego CA | 619-861-4640 |
Portside Pier (Brigantine) | San Diego CA | 858-268-1030 |
Carolines Seaside Cafe | La Jolla CA | 619-646-1481 |
Piatti | San Diego CA | 858-454-1589 |
Coasterra | San Diego CA | 619-814-1300 |
Le Papagayo (Encinitas) | Encinitas CA | 760-944-8252 |
KI's | Encinitas CA | 760-586-8289 |
The Local-Pacific Beach | San Diego CA | 858-263-7475 |
A & M catering | San Diego CA | 206-802-8320 |
Jake's Del Mar | Del Mar CA | 858-755-2002 |
Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
Ketch Grill and Taps | San Diego CA | 858-268-1030 |
Yoann Taboyan, Personal Chef | San Diego CA | 347-277-1958 |
Fort Oak | San Diego CA | 619-795-6901 |
Pitchers | San Diego CA | 8584721251 |
Marine Group Global Services LLC | San Diego CA | 619-972-9345 |
US Grant Hotel Main | San Diego CA | 619-232-3121 |
Bishop School | San Diego CA | 858-459-4021 |
Il Sogno Italiano | San Diego CA | 619-380-2652 |
Brigantine La Mesa | La Mesa CA | 619-465-1935 |
Saiko Sushi-Coronado | Coronado CA | 619-435-0868 |
Farm Fresh Meals | Vista CA | 760-707-2383 |
The Shout House | San Diego CA | 619-231-6700 |
The Compass | Carlsbad CA | 760-434-1900 |
Hilton Garden Inn | San Diego CA | 858-720-9500 |
Bar Ella | San Diego CA | 858-808-2286 |
Small Barn | Temecula CA | 951-225-2822 |
C 2 C | San Diego CA | 619-972-9345 |
Artifact at Mingei | San Diego CA | 619-846-2164 |
Salt & Whiskey | San Diego CA | 619-544-1886 |
Candor | La Jolla CA | 858-581-2205 |
Giuseppe Restaurants & Fine Catering | San Diego CA | 619-436-7006 |
Farmer and The Seahorse | San Diego CA | 619-302-3682 |
Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
Rancho Valencia | Del Mar CA | 858-756-1123 |
Coast Catering | Escondido CA | 619-295-3173 |
Little Frenchie | Coronado CA | 619-522-6890 |
Nolita Hall | San Diego CA | 619-618-8820 |
The Crossings | Carlsbad CA | 760-444-1800 |
Sacred Sons | Jamul CA | 970-619-0711 |
Mister A's | San Diego CA | 619-239-1377 |
Urban Kitchen Catering | San Diego CA | 619-276-8803 |
Gravity Heights Restaurant and Brewery | San Diego CA | 858-551-5105 |
Carte Hotel | San Diego CA | 619-365-1858 |
Sheldons Service Station | La Mesa CA | 619-741-8577 |
Pacifica Del Mar | Del Mar CA | 858-792-0505 |
Culinary Concepts | San Diego CA | 619-865-1918 |
Brigantine Pt Loma | San Diego CA | 619-224-2871 |
Cove House | La Jolla CA | 858-999-0034 |
Monello | San Diego CA | 619-822-5493 |
Park Commons - ARE | San Diego CA | 619-295-3172 |
Huntress | San Diego CA | 619-955-5750 |
Tom Hams Light House | San Diego CA | 619-291-9110 |
San Diego Yacht Club | San Diego CA | 619-758-6334 |
University Club | San Diego CA | 619-234-5200 |
Olivewood Gardens and Learning Center | National City CA | 619-434-4281 |
Madison | San Diego CA | 619-822-3465 |
Viewpoint Brewing Co. | Del Mar CA | 858-205-9835 |
Rosemary Trattoria | Coronado CA | 619-669-8435 |
Rancho Santa Fe Golf Club | Rancho Santa Fe CA | 858-756-1582 |
Georges at the Cove | San Diego CA | 858-454-4244 |
Toast Catering | San Diego CA | 619-795-9135 |
La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
Great Maple Hillcrest | San Diego CA | 619-255-2282 |
Brigantine Poway | Poway CA | 858-486-3066 |
Uptown Tavern | San Diego CA | 619-683-9322 |
Bencotto Italian Kitchen | San Diego CA | 619-822-5493 |
The Roxy Encinitas | Encinitas CA | 760-230-2899 |
Hilton La Jolla Torrey Pines | La Jolla CA | 858-450-4581 |
Brigantine Coronado | Coronado CA | 619-435-4166 |
The Smoking Goat | San Diego CA | 858-232-4220 |
Lodge at Torrey Pines Grill | San Diego CA | 858-453-4420 |
Brigantine Imperial Beach | Imperial Beach CA | 619-591-1350 |
Gold Finch | San Diego CA | 619-804-2051 |
Beaumont's | San Diego CA | 858-459-0474 |
Waverly | Cardiff CA | 619-244-0416 |
Little Lion | San Diego CA | 619-519-4079 |
La Jolla Country Club | San Diego CA | 858-454-9601 |
Bellamy's Restaurant | Escondido CA | 760-747-5000 |
GreensPlease | Poway CA | 858-842-1001 |
Black Raill Kitchen + Bar | Carlsbad CA | 619-454-9182 |
The Privateer Coal Fire Pizza | Oceanside CA | 760-310-1535 |
Bleu Boheme | San Diego CA | 619-255-4167 |
Encontro North Park | San Diego CA | 310-955-6333 |
Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
Hotel Indigo | San Diego CA | 619-295-3172 |
Recipe Ideas
Recipes that include Butternut Squash. One is easiest, three is harder.