Archived from the original on 28 September 2013. ^ Randhawa, Jessica (3 September 2018).^ "Curing & Storage Chart for Winter Squash | Johnny's Selected Seeds"."Butternut squash a brilliant choice for color and nutrition". ^ Spitza, Ashleigh Sentinel, Milwaukee Journal (8 November 2017)."Our Vegetable Travelers." The National Geographic Magazine. Archived from the original on 6 August 2016. ^ "Commercial production of pumpkins and grammas".Grilled butternut is often served as a side dish to braais ( barbecues) and the soup as a starter dish.īutternuts were introduced commercially in New Zealand in the 1950s by brothers Arthur and David Harrison, nursery workers, and Otaki market gardeners. Grilled butternut is typically seasoned with nutmeg and cinnamon or stuffed (e.g., spinach and feta) before being wrapped in foil and grilled. In South Africa, butternut squash is commonly used and often prepared as a soup or grilled whole. In Australia, it is regarded as a pumpkin, and is used interchangeably with other types of pumpkin. This oil can be used for roasting, cooking, on popcorn, or as a salad dressing. The seeds can even be roasted and pressed into an oil to create butternut squash seed oil. However, the seeds are edible, either raw or roasted, and the skin is also edible and softens when roasted. The fruit is prepared by removing the skin, stalk, and seeds, which are not usually eaten or cooked. Once roasted, it can be eaten in a variety of ways. One of the most common ways to prepare butternut squash is roasting. A 100-gram reference amount supplies 188 kilojoules (45 kilocalories) of food energy, is a rich source (20% or more of the Daily Value, DV) of vitamin A (67% DV) and vitamin C (25% DV), and contains moderate amounts of vitamin B 6, vitamin E, magnesium, and manganese, each having content of 10–12% DV. Raw butternut squash is 86% water, 12% carbohydrates, 1% protein, and contains negligible fat (table). Nutrition īutternut squash growing in a garden in Oklahoma ![]() For the best flavor, butternut squash should be left to cure for 2 months after harvest. They are best kept at 10 ☌ (50 ☏) with 50 percent humidity. Some varieties will keep up to six months. Attributes īutternut squash will store for two to three months. It was developed by Charles Legget of Stow, Massachusetts, in 1944 who crossed pumpkin and gooseneck squash varieties. moschata had been carried over all parts of North America where it could be grown, but butternut squash is a modern variety of winter squash. Native Americans believed that squash was so nutritious that they would bury their dead with it to sustain them on their final journey. Although American native peoples may have eaten some forms of squash without cooking, today most squash is eaten cooked. The word squash comes from the Narragansett word askutasquash, meaning "eaten raw or uncooked",, and butternut from the squash's nutty flavor.
0 Comments
Leave a Reply. |