Probably best known for its distinctive shape – usually long and thin at the top, with a bulbous bottom – the butternut squash was originally cultivated in Massachusetts in the 1940s. While its tough skin is an unremarkable beige colour, slice it open and you’ll find vibrant orange flesh, with a bundle of seeds encased in its lower half. As you might imagine, the name comes from its smooth, buttery texture and nutty flavour. However, the word ‘squash’ itself comes from the Massachusett Native American word askutasquash, which means ‘eaten raw’. Nowadays, the preferred preparation method is roasting the flesh to enhance its sweet flavour and give it a tender texture. The outer skin and seeds tend to be removed, but they’re perfectly edible and can be roasted, too.
While you wouldn’t be alone in categorising the butternut squash as a vegetable, its seeds and the fact that the plant produces a flower mean it actually qualifies as a fruit. It comes into season in autumn, but as it can be stored for long periods and tastes great roasted, it’s gained favour in vegetarian Christmas dishes. But it’s not just its flavour that makes it popular. As well as being a source of dietary fibre, butternut squash is rich in beta-carotene, a plant form of vitamin A that’s good for vision, skin and supporting the immune system. Additionally, butternut squash provides vitamins C and E, several B vitamins, calcium and magnesium, making it useful for bone health and protecting cells from damage.
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