Vegetable
Butternut Squash
Butternut squash (Cucurbita moschata) is a tan-skinned winter squash with dense, sweet orange flesh and a small seed cavity in the bulbous end. Flavour is nutty and pumpkin-like without stringiness when ripe; it roasts, purees, soups, and stuffs reliably. Peel after halving; roasting concentrates sugars for sides, risottos, and pastas. Stores for months cool and dry. Pair with sage, chilli, brown butter, coconut milk, or sharp cheese.
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Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
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Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.3 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Cholesterol 0 mg
- Sodium 20.3 mg
- Salt 0.05 g
- Total Carbohydrate 6.46 g
- Dietary Fibre 2.31 g
- Total Sugars 2.99 g
- Complex / starch 2.02 g
- Protein 2.09 g
- Water 91.4 g
- Energy 34.2 kcal
- Water 91.4 g
- Carbohydrates 6.46 g
- Sugars 2.99 g
- Monosaccharides 2.1 g
- Disaccharides 0.9 g
- Starch 2.02 g
- Amylose 0.51 g
- Amylopectin 1.52 g
- Digestible Starch 1.72 g
- Resistant Starch 0.2 g
- Fibre 2.31 g
- Soluble Fibre 0.81 g
- Insoluble Fibre 1.5 g
- Protein 2.09 g
- Plant Protein 1.99 g
- Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Vitamins 98.3 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.52 mg
- Vitamin B5 — Pantothenic Acid 0.26 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 1.2 µg
- Vitamin B9 — Folate 24.7 µg
- Vitamin C 22 mg
- Vitamin E 0.47 mg
- Vitamin K 28.9 µg
- Minerals 321 mg
- Major Minerals 314 mg
- Trace Minerals 6.6 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 22 · vitamin-a: 20 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.52 · vitamin-b5-pantothenic-acid: 0.26 · vitamin-b6: 0.13 · vitamin-b7-biotin: 1.2 · vitamin-b9-folate: 24.7 · vitamin-e: 0.47 · vitamin-k: 28.9 ·
Minerals
Sodium: 20.33 · Potassium: 257 · Calcium: 37 · Iron: 1.2 · Zinc: 0.4 · Iodine: 5 ·
Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.
History
Moschata squashes were domesticated in Mesoamerica.
The Waltham butternut type defined the modern commercial shape.
Supermarket winter squash programmes made butternut a year-round staple.
Soup, puree baby food, and ready-cubed packs cemented butternut in convenience cooking.