Butternut Squash Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: C.maxima
Baked, cubed, roasted and used in soups.
Good-quality butternut squash will be firm, smooth-skinned, heavy for its size and have an even cream color.
Avoid product that has soft spots, dull and wrinkled skin or that is extremely light for its size.
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
In general, vegetables will not ripen further after harvest.
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
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.
Also called Star Fruit, good quality Carambola is firm and its skin will be yellow with no green tinges. Avoid fruit with brown, shriveled ribs. (...)
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