The classic butternut squash is one of the most popular varieties. Producing a rich, golden-yellow flesh with excellent texture, butternuts are a smooth long-necked bowling pin- or bell-shaped squash encased with a pinkish-tan hard rind. Having a relatively small seed cavity in its bulbous end, its tender flesh offers a superb creamy flavor. This old favorite offers fine eating and consistent flavor. Yielding more meat than most other squashes, butternuts weigh two to five pounds.
Butternut is the most widely grown winter squash. Versatile and diverse, squash has no rival in the kitchen when it comes to its culinary flexibility. A member of the cucurbitaceae family, this large group includes not only squash, but also gourds and pumpkins. Versatile squash grows from bite-size to large enough to feed a fleet of men. Reports document an eight-hundred pound pumpkin recently grew in an apparently very large vegetable patch.
All squashes provide vitamin A and vitamin C, some of the B vitamins, and are a good source of fiber. One cup of cooked squash has about 100 calories.
To prepare, cut well rinsed squash in half lengthwise; remove seeds. Bake, roast, grill or puree.