![]() Raw butternut squash is 86% water, 12% carbohydrates, 1% protein, and contains negligible fat (table). Nutrition Butternut squash growing in a garden in Oklahoma For the best flavor, butternut squash should be left to cure for 2 months after harvest. They are best kept at 10 ☌ (50 ☏) with 50 percent humidity. Some varieties will keep up to six months. Attributes īutternut squash will store for two to three months. It was developed by Charles Legget of Stow, Massachusetts, in 1944 who crossed pumpkin and gooseneck squash varieties. moschata had been carried over all parts of North America where it could be grown, but butternut squash is a modern variety of winter squash. ![]() Native Americans believed that squash was so nutritious that they would bury their dead with it to sustain them on their final journey. Although American native peoples may have eaten some forms of squash without cooking, today most squash is eaten cooked. The word squash comes from the Narragansett word askutasquash, meaning "eaten raw or uncooked", and butternut from the squash's nutty flavor. †Percentages are roughly approximated using US recommendations for adults. Butternut squash, raw Nutritional value per 100 g (3.5 oz) It is part of the same squash family as ponca, waltham, pumpkin, and calabaza. It is a good source of fiber, vitamin C, magnesium, and potassium and it is a source of vitamin A.Īlthough botanically a fruit (specifically, a berry), butternut squash is used culinarily as a vegetable that can be roasted, sautéed, toasted, puréed for soups such as squash soup, or mashed to be used in casseroles, breads, muffins, and pies. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end. It has a sweet, nutty taste similar to that of a pumpkin. Butternut squash recipes Butternut squash soupīlend butternut squash with onion and garlic to make this warming veggie soup, finished with toasted seeds and a swirl of greek yogurt.1940s in Stow, Massachusetts, United Statesīutternut squash cut lengthwise showing seeds Butternut pumpkin (Australian term)īutternut 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. ![]() Check out one of our brilliant ideas below. Toss chunks in olive oil and roast, bake slices into a creamy gratin, simmer in stock and whizz to a silky smooth soup or stuff halves and roast for a stunning veggie centrepiece. Squash can be cooked in loads of different ways. You can now cut the squash into the size chunks you need. Cut off the slimmer top section then cut the bottom bulbous part in half and scoop out the seeds. To chop squash you will need a large heavy knife and a secure chopping board (put a damp cloth underneath to steady it). The easiest way is to use a ‘Y’ shaped potato peeler and peel the squash while it is still whole. You don’t need to peel squash – the skin is edible and delicious when roasted but if you are making a mash, soup or adding to a stew it’s best to peel it first. Butternut squash is one of the most versatile autumn veg and is in season from September through to Christmas. ![]()
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