Butternut squash
Butternut squash (Cucurbita moschata), known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end. When ripening, the flesh turns increasingly deep orange due to its rich content of beta-carotene, a provitamin A compound.
| Cucurbita moschata 'Butternut' | |
|---|---|
Ripe butternut squash | |
| Species | Cucurbita moschata |
| Hybrid parentage | 'Gooseneck squash' × 'Hubbard squash' |
| Breeder | Charles Leggett |
| Origin | 1940s in Stow, Massachusetts, United States |
Although botanically a fruit (specifically, a berry), butternut squash is used culinarily as a vegetable that can be roasted, sautéed, puréed for soups such as squash soup, or mashed to be used in casseroles, breads, muffins, and pies. It is part of the same squash family as ponca, waltham, pumpkin, and calabaza.
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 167 kJ (40 kcal) |
10.5 g | |
| Dietary fiber | 3.2 g |
0.1 g | |
Protein | 0.9 g |
| Vitamins | Quantity %DV† |
| Vitamin A equiv. beta-Carotene | 62% 558 μg42% 4570 μg |
| Thiamine (B1) | 6% 0.07 mg |
| Riboflavin (B2) | 1% 0.017 mg |
| Niacin (B3) | 6% 0.98 mg |
| Pantothenic acid (B5) | 7% 0.36 mg |
| Vitamin B6 | 7% 0.124 mg |
| Folate (B9) | 5% 19 μg |
| Vitamin C | 17% 15 mg |
| Vitamin E | 9% 1.29 mg |
| Minerals | Quantity %DV† |
| Calcium | 3% 41 mg |
| Iron | 3% 0.6 mg |
| Magnesium | 7% 29 mg |
| Manganese | 7% 0.17 mg |
| Phosphorus | 2% 27 mg |
| Potassium | 9% 284 mg |
| Zinc | 1% 0.13 mg |
| Other constituents | Quantity |
| Water | 87.8 g |
| †Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies. | |
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