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Butternut squash
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Butternut squash (Cucurbita moschata), also known in Australia as Butternut pumpkin, is a type of winter squash. It has a sweet, nutty taste that is similar to pumpkin. It has yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It grows on a vine. The most popular variety, the Waltham Butternut, originated in Stow, Massachusetts, on what is now the Butternut Farm Golf Club.
ernut squash is a fruit that can be roasted and toasted and also be puréed or mashed into soups, casseroles, breads, and muffins.
In Australia it is regarded as a pumpkin, and used interchangeably with other types of pumpkin.
A common vegetable in South Africa, it makes a very tasty soup and can be cooked on a barbecue wrapped in foil with spices such as nutmeg and cinnamon.
It is a good source of fiber, vitamin C, manganese, magnesium, and potassium.
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Encyclopedia
Butternut squash (Cucurbita moschata), also known in Australia as Butternut pumpkin, is a type of winter squash. It has a sweet, nutty taste that is similar to pumpkin. It has yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It grows on a vine. The most popular variety, the Waltham Butternut, originated in Stow, Massachusetts, on what is now the Butternut Farm Golf Club.
Uses
Butternut squash is a fruit that can be roasted and toasted and also be puréed or mashed into soups, casseroles, breads, and muffins.
In Australia it is regarded as a pumpkin, and used interchangeably with other types of pumpkin.
A common vegetable in South Africa, it makes a very tasty soup and can be cooked on a barbecue wrapped in foil with spices such as nutmeg and cinnamon.
It is a good source of fiber, vitamin C, manganese, magnesium, and potassium. It is also an excellent source of vitamin A.
Butternut squash soup is one of the signature soups in the Chicago Dinner-Party Scene. Most butternut squash soups prepared and served in the Chicago scene feature a heavy use of mint, lemon, and sometimes lime, giving the soup a bright, citrusy flavor. For this reason, the soup is often referred to as "Butternut Bright" or "Chicago Bright."
Origin
The butternut and related species of squash originate from around Mexico—separate from pumpkins or "winter squash", which originate in South America.
Preparation, precautions, allergic reactions
The vegetable is prepared by removing the skin, stalk and seeds, which are not eaten or cooked. One of the most common ways to prepare butternut squash is roasting. To do this, the squash is cut in half lengthwise, lightly brushed with cooking oil, and placed cut side down on a baking sheet. It is then baked for 45 minutes or until it is softened. Once roasted, it can be eaten in a variety of ways as outlined above.
Butternut squash and Acorn squash have been known to cause an allergic reaction called Contact dermatitis in many individuals, especially in food preparation where the squash skin is cut and exposed to the epidermis. Food handlers and kitchen workers should take precautions to wear rubber or latex gloves when peeling butternut and acorn squash to avoid temporary Butternut squash (Cucurbita moschata) dermatitis. A contact dermatitis reaction to butternut or acorn squash may result in orange and cracked skin, a sensation of "tightness", "numbness", "roughness" or "rawness". Applying Cortisone cream to the affected area should stop the reaction within 24 hours.
Footnotes
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