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Butternut Squash

A winter squash with tan skin and dense orange flesh, the swollen neck of a Cucurbita moschata fruit. The seed cavity is in the bulb at the bottom.

Origin

A New World squash, now a standard autumn vegetable.

Sweet and nutty once roasted.

Peel, seed, and roast or simmer it. The neck cubes more easily than the bulb.

A whole squash keeps cool and dry for weeks. Refrigerate cut pieces.

Per 100 g. Estimate.

Typical published averages for this kind of ingredient (USDA-style tables). Estimate only — not a lab test of your packet.

From this ingredient's notes in the catalogue. Not a chatbot.

What is Butternut Squash?

A winter squash with tan skin and dense orange flesh, the swollen neck of a Cucurbita moschata fruit. The seed cavity is in the bulb at the bottom.

How do I use Butternut Squash?

Peel, seed, and roast or simmer it. The neck cubes more easily than the bulb.

How do I store Butternut Squash?

A whole squash keeps cool and dry for weeks. Refrigerate cut pieces.

What does it taste like?

Sweet and nutty once roasted.

What can replace Butternut Squash?

Olive oil (high for frying, roasting). Use a little less oil than butter. Pastry and laminated doughs are a different problem.

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