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The butternut squash is a bottle-shaped type of squash with a sweet taste. All the seeds and membranes are found in the round part of the butternut and are therefore easy to remove. The name ‘butternut’ comes from its buttery flesh and nutty flavour.
The butternut squash originates from Mexico and Guatemala. Our butternut squashes come mainly from Portuga, Brazil, Spain and Honduras.
The orange, firm flesh of the butternut squash has a slightly sweet, buttery flavour. The butternut squash tastes a little milder and nuttier than the well-known pumpkin.
One big advantage of the butternut squash is that you don’t need to peel it. The skin is thin and is softened by cooking. This versatile squash can be eaten raw or steamed, but the flavour really comes into its own when it is roasted.
The butternut squash is best kept in a cool, dry place. It tastes best when the skin is a deep orange colour.
Butternut squash is delicious in stews. Or try using it to make bread or a tart; its sweet flavour lends itself perfectly.
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| per 100 gr | |
| Energy (kcal) | 45 kcal |
| Energy (kJ) | 188 kJ |
| Carbohydrates | 11,7 g |
| of which sugars | 2,2 g |
| Fat | 0,1 g |
| of which saturates | 0 g |
| Fibre | 2 g |
| Protein | 1 g |
| Sodium | 4 mg |
| Vitamin C | 21 mg |
Click to enlarge
Cut the butternut in half lengthwise.
Scoop out the seeds with a spoon.
Cut the butternut squash into sections and then into chunks.