Winter Squash: Butternut Squash
Winter Squash: Butternut Squash.

Butternut squash, also known in Australia and New Zealand as butternut pumpkin or gramma, and “Batana” in Sri Lanka is a type of winter squash. It has a sweet, nutty taste similar to that of a pumpkin. It has yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It grows on a vine. The most popular variety, the Waltham Butternut, originated in Waltham, Massachusetts.

GreenPoint’s Winter Squash includes: Butternut, Acorn, Kabocha and Spaguetti Squash. They take 800 acres out of cultivation and are commercialized from November to August.

Butternut squash, raw
Nutritional value per 100 g (3.5 oz)
Energy 188 kJ (45 kcal)
Carbohydrates
11.69 g
Dietary fiber 2 g
Fat
0.1 g
Protein
1 g
 Vitamins
Vitamin A equiv.

beta-carotene
(67%)

532 μg

(39%)

4226 μg

Thiamine (B1)
(9%)

0.1 mg

Riboflavin (B2)
(2%)

0.02 mg

Niacin (B3)
(8%)

1.2 mg

Pantothenic acid (B5)
(8%)

0.4 mg

Vitamin B6
(12%)

0.154 mg

Folate (B9)
(7%)

27 μg

Vitamin C
(25%)

21 mg

Vitamin E
(10%)

1.44 mg

 Minerals
Calcium
(5%)

48 mg

Iron
(5%)

0.7 mg

Magnesium
(10%)

34 mg

Manganese
(10%)

0.202 mg

Phosphorus
(5%)

33 mg

Potassium
(7%)

352 mg

Zinc
(2%)

0.15 mg


  • Units
  • μg = micrograms • mg = milligrams
  • IU = International units
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database
Butternut squash. (2016, September 22). In Wikipedia, The Free Encyclopedia. Retrieved 23:11, September 26, 2016, from https://en.wikipedia.org/w/index.php?title=Butternut squash&oldid=740629119