Butternut Squash
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Early Butternut squashes were believed to have originated in the United States in the 1930’s as a natural outcrossing or mutation of the Canadian crookneck squash. As a matter of fact, Butternut squashes provide vitamins A, C, and E, manganese, potassium, iron, soluble fiber, and magnesium. They are also rich in beta-carotene, which protects the body from free radicals. Besides, these squashes are medium to large in size and have a skin that is very thin, light tan and firm. When cooked, the flesh of the Butternut squash becomes tender and offers a mild squash flavor with sweet and nutty nuances. And for this reason, this variety is best suited for cooked applications such as roasting, toasting, steaming, sautéing, baking, braising, and grilling.
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