Butternut Squash

Scientific Binomial Name: Cucurbita moschata

Selection Information

Usage: Baked.

Selection: Good-quality butternut squash will be firm, smooth-skinned, 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.

Storage: Butternut squash can be stored longer than summer squashes because their skin is so hard and thick. Store in a cool dry place for at least a month. If the squash has been cut into pieces, then wrap in a plastic wrap and refrigerate up to 5 days.

Seasonal Information

Butternut squash is available August through March.

Butternut Squash Nutritional Information

Serving Size: 140g
Amount Per Serving
Calories 63	Calories from Fat 0
	% Daily Value*
Total Fat 0	0%
Cholesterol 0mg	0%
Sodium 6mg	0%
Total Carbohydrate 16g	5%
Dietary Fiber 3g	11%
Sugars 3g
Protein 1g
Vitamin A 298%	Vitamin C 49%
Calcium 7%	Iron 5%
*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

Butternut Squash is very low in Saturated Fat, Cholesterol and Sodium. It's also an excellent source of Dietary Fiber, Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Calcium and Magnesium, and a very good source of Vitamin A, Vitamin C, Potassium and Manganese.

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.