Butternut squash

Butternut Squash

Butternut squash (/ˈbʌtərnʌt skwɒʃ/), also known as butternut pumpkin or gramma in Australia and New Zealand, is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It is a good source of fiber, vitamin C, magnesium, and potassium; and it is a source of vitamin A.

Etymology

The term "butternut" is derived from "butter" and "nut", which refers to the rich, creamy, and nutty flavor of the squash. The term "squash" comes from the Narragansett Native American word "askutasquash", which means "eaten raw or uncooked".

Related Terms

Squash (plant): The plant family to which butternut squash belongs.
Winter squash: A term used to describe several species of squash, including butternut squash, that are harvested in a mature state when the rind has hardened into a tough shell.
Vitamin A: A vitamin that is essential for good health. Butternut squash is a good source of this vitamin.
Vitamin C: Another essential vitamin, which is also found in butternut squash.
Magnesium: A mineral that is important for many processes in the body. Butternut squash contains this mineral.
Potassium: A mineral that is crucial for heart function and plays a key role in skeletal and smooth muscle contraction, making it important for normal digestive and muscular function. Butternut squash is a source of this mineral.
Fiber: A type of carbohydrate that the body can't digest. Though most carbs are broken down into sugar molecules, fiber cannot be broken down into sugar molecules, and instead it passes through the body undigested. Butternut squash is a good source of dietary fiber.