Cucurbita moschata

The butternut squash was originally bred by Charles Leggett in Massachusetts in the 1940s. He wanted to develop a squash that was more flavorful than a pumpkin and smaller in size than a Hubbard. The resulting Butternut is a hybrid of a Gooseneck squash and a Hubbard squash.

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Seasonality

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Description

Butternut squash is a type of winter squash with pinkish-tan skin and orange flesh. Typically it has an oblong shape and is bulbous at the base end where the seeds are located. It is among the sweetest of the winter squash varieties and is a great source of Vitamin A.

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Storage tips

Store butternut squash in a cool, dry place for up to 6 months.

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Culinary tips

• Butternut squash can be roasted, baked, or sauteed. You can either cut it in half and roast each half cut-side down on a baking sheet until tender, or, remove the skin and seeds and cut it into cubes before cooking.
• The flesh and seeds are both edible.
• Use butternut squash puree like you would canned pumpkin: try using it in your next pumpkin pie or batch of pumpkin bread.
• Butternut squash makes a flavorful bisque along with a bit of heavy cream or coconut cream and warm spices like nutmeg, cinnamon, and ginger.