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Butternut squash

Vegetables · Squash & gourds

Butternut squash

Bell-shaped winter squash with smooth beige skin and sweet, dense orange flesh; easy to peel and roast.

Also called: winter squash, butternut

A kind of pumpkin

3 recipes with it

Photo: George Chernilevsky, via Wikimedia Commons (public-domain)

What it is

Butternut squash has a long neck and a bulbous end holding the seeds, with thin, tan skin that can be peeled with a vegetable peeler. The flesh is bright orange, sweet and less stringy than many pumpkins, making it ideal for soups and roasting.

Cucurbita moschata

How it’s used

  • Roasted in cubes or halves
  • Blended into soups
  • Stirred into risotto and pasta
  • Simmered in curries and tagines

Characteristics

Taste
Sweet and nutty.
Texture
Dense, smooth and creamy when cooked.
When cooked
Caramelises well when roasted; purées smoothly.
Sold as
fresh, frozen
Cooking uses
Commonly cooked, Suitable for baking, Suitable for boiling, Suitable for grilling

Storage

Cool, dry and dark. Whole squash keeps for weeks in a cool, dry place; refrigerate cut pieces wrapped and use within a few days.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
45 kcal
Protein
1 g
Carbohydrate
11.69 g
Fat
0.1 g
Fibre
2 g
Sugars
2.2 g

USDA FoodData Central: Squash, winter, butternut, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Pumpkin — Same uses; may be wetter or stringier.
  • Sweet potato — In soups and roasts; denser.

Related ingredients

Recipes with butternut squash

More squash & gourds