Butternut Squash
Butternut squash (Cucurbita moschata), also known in Australia and New Zealand as butternut pumpkin, 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, where it was developed at the Waltham Experiment Station by Robert E. Young.[1][2][3] Dorothy Leggett, widow of Charles Leggett, claims that the Waltham Butternut squash was developed by her husband, Charles Leggett, in Stow, Massachusetts, and then subsequently introduced by him to the researchers at the Waltham Field Station.
Butternut Squash Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Sweet | Butternut squash has a natural sweet flavor with a hint of nuttiness. |
| Texture | Firmness | Butternut squash has a firm texture when raw, but becomes tender and slightly creamy when cooked. |
| Moisture | Butternut squash has a high moisture content, which helps contribute to its tender texture when cooked. | |
| Nutritional Value | Macronutrients | Butternut squash is a good source of carbohydrates and fiber, and is low in fat. |
| Micronutrients | Butternut squash is rich in vitamins A and C, as well as potassium and magnesium. | |
| Fiber | Butternut squash is high in dietary fiber, which is important for digestive health. | |
| Color | Natural Pigments | Butternut squash has a vibrant orange color due to the presence of beta-carotene. |
| Aroma | Volatile Compounds | When cooked, butternut squash releases aromatic compounds that give it a warm and inviting scent. |
| Cooking Behavior | Heat Conductivity | Butternut squash conducts heat well when roasted or baked, resulting in even cooking. |
| Water Retention | Butternut squash retains moisture well when cooked, helping to prevent it from drying out. | |
| Oil Absorption | Butternut squash does not absorb much oil when cooked, making it a healthier cooking option. |
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