Butternut Squash Selection Information | Nutritional Information | Tips & Trivia

Image of Butternut Squash

Scientific Binomial Name: C.maxima

SELECTION INFORMATION
Usage

Baked, cubed, roasted and used in soups.

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

Hard types of squash can be stored longer than summer or soft squash because their skin is so hard and thick. Most hard squash varieties can be stored in a cool dry place for at least a month. If the squash has been cut into pieces, then wrap in a plastic

Ripening

In general, vegetables will not ripen further after harvest.

  • Nutritional Information

    • 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

    Amount per serving

    Calories :50Calories from Fat :
    Total Fat0.6
    Cholesterol0%
    Sodium 5%
    Total Carbohydrate9.26%
    Dietary Fiber2%
    Sugars 2.93%
    Protein 2%
    Vitamin A2793%
    Vitamin C4.9%
    Calcium 32 %
    Iron 0.4%

  • 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 recent 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.

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