Vegetable
Flesh
Butternut squash flesh is a primary edible portion with nutty winter-squash flavour that purees cleanly. Prep removes tough or soiled parts and sizes pieces for even cooking. Cook with methods that suit moisture—high heat for browning, brief blanch for green vegetables, long braise for hardy roots.
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Characteristics
Preparations
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 19.3 mg
- Salt 0.05 g
- Total Carbohydrate 7.4 g
- Dietary Fibre 2.47 g
- Total Sugars 3.16 g
- Complex / starch 2.06 g
- Protein 1.99 g
- Water 93.6 g
- Energy 35.7 kcal
- Water 93.6 g
- Carbohydrates 7.4 g
- Protein 1.99 g
- Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Omega-3 0.02 g
- Vitamins 68.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.56 mg
- Vitamin B5 — Pantothenic Acid 0.28 mg
- Vitamin B6 0.14 mg
- Vitamin B7 — Biotin 1.4 µg
- Vitamin B9 — Folate 27 µg
- Vitamin C 2 mg
- Vitamin E 0.35 mg
- Vitamin K 21.7 µg
- Minerals 363 mg
- Major Minerals 361 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.56 · vitamin-b5-pantothenic-acid: 0.28 · vitamin-b6: 0.14 · vitamin-b7-biotin: 1.4 · vitamin-b9-folate: 27 · vitamin-e: 0.35 · vitamin-k: 21.7 ·
Minerals
Flesh of Butternut Squash: composition reflects this culinary part relative to the whole ingredient.
History
Market gardeners sold plants already trimmed into cook-ready parts.
Supermarket pre-trimming expanded convenience vegetable sales.
Chefs re-emphasised using stalks, leaves, and cores to reduce waste.