BUTTERNUT SQUASH

Butternut squash are large with an elongated, bell shape, tan-coloured rind and yellow-orange flesh. When cooked the flesh has a texture similar to potatoes, with a sweet, nutty flavour.

Squash belong to the curcubit family that includes pumpkins, melons and courgettes.

BUTTERNUT SQUASH are classed as a vegetable.

Tips

Can be boiled, steamed, or roasted. Add butternut squash to soups and stews or roast in its skin alongside meat. It is also perfect for home-made pureed baby food - simply cook in a little water, puree and freeze.

Nutritional Information

Typical values per 100g (boiled): energy 39 kcal, 166 kJ; protein 1.3g; carbohydrate 10.0g; fat 0.1g.

Preparation

Cut the squash into quarters, remove the seeds and fibres and either peel off the rind (be careful when doing this as the rind is thick and tough) or leave it on if roasting.

Storage

Store at room temperature.

Choosing

Look for butternut squash that are heavy for their size. Their skin should be firm and unblemished.

Fun Fact

The name squash is corruption of a native American Indian word meaning eaten raw, though butternut squash are always cooked. Honey bees pollinate squash.

Availability

Shown below is where this item grows in the world and where it may come from when you buy it at your supermarket or local shop.

CountryJanFebMarAprMayJunJulAugSepOctNovDec
Greece
South Africa
Spain
UK