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Butternut squash is one of the most popular modern varieties of hard winter squash. Butternuts are known for their long neck and bowling pin or bell-like shape. Their smooth skin is pinkish-tan and hardened when mature. The skin is edible when cooked though most often it is peeled and discarded prior to eating. The long neck of the Butternut squash contains a solid orange flesh that makes for easy peeling and slicing. Its bulbous end houses a petite seed cavity surrounded by a layer of orange flesh. When cooked the flesh of the Butternut squash is tender, nearly strangles, and offers a mild squash flavor with sweet and nutty nuances.
Butternut squash is available year-round.
The Butternut squash is botanically a part of Cucurbita moschata, aka the neck group of squashes. A relatively new variety, the Butternut we know today is the result of years of plant breeding to get the once popular crookneck winter squash plant to produce more compact, stackable and straighter necked fruits. The farmland in Massachusetts where the original butternut squash is believed to have been developed is today a golf course aptly named, Butternut Farm Golf Club.