Butternut squash (Cucurbita moschata), also known in Australia as Butternut pumpkin, is a type of winter squash. It is beige-colored and, shaped like a vase and grows on a vine. 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.
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.
It is a good source of fiber, vitamin C, manganese, magnesium, and potassium. It is also an excellent source of vitamin A.
Peak season is from early fall through winter.
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I just bought some this week! I like to add cinnamon and agave nectar.
I’ve been making roasted butternut squash for a long time. It is easy to make this friut into a sweet yet savory dish. Peel it, cut the bottom bulb like part from the top cone and clean out the seeds (which you can roast like pumkin seeds). Break it down into bit sized pieces. Toss the pieces with cinnamon, a pinch of nutmeg and fresh ground pepper. Add a little EVO and spread out, in one layer on (buttered optional)cookie sheet. Bake for about 20 minutes in a 400 degree oven. Great as a side dish with roasted chicken or chicken sausage.