Buttercup Squash

Scientific Binomial Name: Cucurbita maxima

Selection Information

Usage: Baked.

Selection: Good-quality buttercup squash will be firm, heavy for its size and have an even cream color.

Avoid: Avoid product that has soft spots, dull and wrinkled skin or that is extremely light for its size.

Seasonal Information

Buttercup squash is available August through March.

Buttercup Squash Nutritional Information

Serving Size: 85g (3/4 cup)
Amount Per Serving
Calories 30	Calories from Fat 0
	% Daily Value*
Total Fat 0	0%
Cholesterol 0mg	0%
Sodium	0%
Total Carbohydrate 7g	2%
Dietary Fiber 1g	3%
Sugars 3g
Protein 1g
Vitamin A 70%	Vitamin C 15%
Calcium 2%	Iron 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: PMA's Labeling Facts

Squash Tips & Trivia

The Massachusett Indian word for "eaten raw" is "Askutasquash." An important Indian food, few white men shared the desire to eat squash raw, until the past few years when raw summer squash types began to appear in salads.
Squash was unknown in Europe until early explorers returned from America with squash seeds.