Vegetable

Halved Fruit

Halved butternut is the squash split lengthwise—seed cavity exposed in the bulb, solid neck ready to score or stuff. Roasting cut-side down or up concentrates sugars and softens flesh for scooping. Scoop seeds before or after roasting; brush flesh with oil and salt. Halves serve as edible bowls for grains, stews, or a fried egg. Microwave briefly first if the skin is hard to cut safely.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedDriedFreshGrilled Cut SideRawScoopedSeasoned

Traits

HalvedHalved FruitPortionPrep ReadyPrimary YieldReady PrepVersatile

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 36.5

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 20.9 mg
Salt 0.05 g
Total Carbohydrate 7.24 g
Dietary Fibre 2.56 g
Total Sugars 2.87 g
Complex / starch 2.1 g
Protein 2.05 g
Water 87.3 g

Detailed nutrients

Energy 36.5 kcal
Water 87.3 g
Carbohydrates 7.24 g
- Sugars 2.87 g
- Starch 2.1 g
- Fibre 2.56 g
Protein 2.05 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 72.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.61 mg
- Vitamin B5 — Pantothenic Acid 0.3 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 1.5 µg
- Vitamin B9 — Folate 29.2 µg
- Vitamin C 2 mg
- Vitamin E 0.38 mg
- Vitamin K 23.6 µg
Minerals 412 mg
- Major Minerals 411 mg
  - Calcium 55 mg
  - Sodium 20.9 mg
  - Potassium 335 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: 0.61 · vitamin-b5-pantothenic-acid: 0.3 · vitamin-b6: 0.15 · vitamin-b7-biotin: 1.5 · vitamin-b9-folate: 29.2 · vitamin-e: 0.38 · vitamin-k: 23.6 ·

Minerals

Sodium: 20.94 · Potassium: 335 · Calcium: 55 · Iron: 1.5 ·

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

History

1940US

Waltham-type butternuts popularised the neck-and-bulb shape ideal for neat halving.

2000

Restaurant sides of roasted butternut halves became a vegetarian centrepiece presentation.