Vegetable

Fruit

Butternut fruit is the botanical squash itself—the thick orange flesh under the rind that cooks into soups, purees, and roasted cubes. Neck flesh is seed-free and easy to cube; the bowl holds seeds and stringier pulp. Peel with a sharp Y-peeler or knife after halving. Roast to caramelise, or simmer for silky soup. Pair with sage, chilli, coconut milk, brown butter, or salty cheese.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Halved Fruit

Whole Fruit

Characteristics

Preparations

CookedDriedFreshPureedRaw

Traits

JuicyPrimary YieldRipeness CriticalVersatileWhole Fruit Form

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 34.5

Amount per 100 g

Total Fat 0.29 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 mg
Salt 0.05 g
Total Carbohydrate 7.29 g
Dietary Fibre 2.47 g
Total Sugars 3.16 g
Complex / starch 1.95 g
Protein 1.9 g
Water 93.5 g

Detailed nutrients

Energy 34.5 kcal
Water 93.5 g
Carbohydrates 7.29 g
- Sugars 3.16 g
- Starch 1.95 g
- Fibre 2.47 g
Protein 1.9 g
Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
  - Omega-3 0.02 g
Vitamins 74.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.62 mg
- Vitamin B5 — Pantothenic Acid 0.31 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 1.5 µg
- Vitamin B9 — Folate 30.1 µg
- Vitamin C 2 mg
- Vitamin E 0.39 mg
- Vitamin K 24.3 µg
Minerals 314 mg
- Major Minerals 313 mg
  - Calcium 32 mg
  - Sodium 19 mg
  - Potassium 262 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: 0.62 · vitamin-b5-pantothenic-acid: 0.31 · vitamin-b6: 0.15 · vitamin-b7-biotin: 1.5 · vitamin-b9-folate: 30.1 · vitamin-e: 0.39 · vitamin-k: 24.3 ·

Minerals

Sodium: 18.99 · Potassium: 262 · Calcium: 32 · Iron: 1.5 ·

Fruit of Butternut Squash: composition reflects this culinary part relative to the whole ingredient.

History

1940US

Commercial butternut fruit types were bred for thick neck flesh and small seed cavities.

2000

Ready-cubed butternut fruit packs expanded weeknight use of the squash.