by Loree Dowse | January 2016
Not only is butternut squash rich in potassium and fiber, its versatility is perfect for so many menu applications: soups, mashes, salads or roasts – or as an ingredient in ravioli, risotto or gnocchi.
But as we’re all very aware, that wonderful sweet orange flesh is hidden behind a very thick skin. Preparing butternut squash is a labor of love, but at Mann’s we do it for you…delivering prepped ready to cook butternut squash in a variety of cut sizes.
Food Network Canada’s “Food Factory” recently featured Mann’s Butternut Squash in one of their episodes on how food is made. USA Food Factory aired the same video on January 21st.
In honor of January being Butternut Squash Month, we dug up 10 facts about this gorgeous golden vegetable…
- Butternut squash is interchangeable with the pumpkin in Australia, causing them to call it the butternut pumpkin.
- When planting butternut squash, it is important to have a large area for cultivation, as the seeds can send out vines up to 15 feet long.
- Though it may not taste good, the skin of the squash is edible. The seeds are too and are best roasted.
- Eating butternut squash can improve lung health and studies have shown decreased incidents of lung cancer.
- This vegetable is often used as one of the first foods for babies, since it is tolerated by children because of the taste.
- Butternut squash may be high in carbohydrates, but studies have shown that since not all starches are the same, this vegetable brings a lot of key nutrients.
- It grows on a vine and when the vegetable turns a deep orange it becomes sweeter, richer and riper.
- They are often regarded as the winter squash, but are not grown in the winter and they are harvested in the fall.
- This variety of squash was developed at the Waltham Experiment Station in Massachusetts.
- Consuming a cup of butternut squash can provide 180% of the daily requirement of vitamin A, which is important for eye health and immune functions.