Butternut squash
Scientific classification
Kingdom:	Plantae
Division:	Magnoliophyta
Class:	Magnoliopsida
Order:	Cucurbitales
Family:	Cucurbitaceae
Genus:	Cucurbita
Species:	C. moschata
Binomial name
Cucurbita moschata (Duchesne ex Lam.) Duchesne ex Poir.

Butternut squash (Cucurbita moschata), also known in Australia as Butternut pumpkin^[1], 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.^[2]

Contents 1 Uses 2 Origin 3 Preparation, precautions, allergic reactions 4 Footnotes

[edit] 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 is used in soup and can be cooked on a grill wrapped in foil with spices such as nutmeg and cinnamon.

It is a good source of fibre, vitamin C, manganese, magnesium, and potassium. It is also an excellent source of vitamin A.

[edit] Origin

Wikispecies has information related to: Cucurbita moschata

Butternut Squash, raw

Nutritional value per 100 g (3.5 oz)
Energy 40 kcal   190 kJ
Carbohydrates     11.69 g - Sugars  2.20 g - Dietary fiber  2.0 g   Fat .10 g Protein 1.0 g Vitamin A equiv.  532 μg  59% - beta-carotene  4226 μg  39% Thiamine (Vit. B1)  .10 mg   8% Riboflavin (Vit. B2)  .02 mg   1% Niacin (Vit. B3)  1.20 mg   8% Pantothenic acid (B5)  .40 mg  8% Vitamin B6  .154 mg 12% Folate (Vit. B9)  27 μg  7% Vitamin C  21.0 mg 35% Calcium  48 mg 5% Iron  .70 mg 6% Magnesium  34 mg 9%  Phosphorus  33 mg 5% Potassium  352 mg   7% Zinc  .15 mg 1%
Percentages are relative to US recommendations for adults. Source: USDA Nutrient database

The butternut and related species of squash originate from around Mexico—separate from pumpkins or "winter squash", which originate in South America.^[1]

[edit] Preparation, precautions, allergic reactions

The vegetable is prepared by removing the skin, stalk and seeds, which are not usually eaten or cooked.^[3] However, the seeds are edible, either raw or roasted. 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. ^[4] The skin of Butternut can be eaten if cooked, and if the squash is grated when raw and marinaded in mango juice it make a very tasty salad dish.

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.

[edit] Footnotes