- Gourds such as the butternut squash are native to the Western Hemisphere. Some claim to have found evidence that the natives of Mexico ate squash as early as 5500 B.C. It has long since been a winter staple in many locations because of its ability to keep for a very long time.
- This member of the gourd family grows on a vine and can usually be found in most supermarkets much of the year, even though it is classified as a "winter" squash and its peak time is through fall and winter. Mostly a squash is classified as a "winter" squash if it will keep for several long, cold months. Butternut squash is grown on most continents.
- Shaped like a giant pear-like vase, these beige-yellow color squashes are fairly easy to spot. Inside of the hard, thick skin is flesh that is bright golden orange in color and tastes sweet and nutty. Some find it similar to sweet potatoes. The more orange one the squash is, the sweeter it will taste.
- Butternut squash can grow heavier than 8 pounds but usually weighs from 2 to 5 pounds. Some of them are more rounded than others, and no two are exactly alike in proportions. The squash can range in size from 8 to 13 inches long, and about 3 to 7 inches wide.
- According to food writer Jennifer A. Wickes, 1 cup of mashed squash contains 80 calories, 2 g protein, 1 g fat, 18 g carbohydrates, and has riboflavin, iron, vitamins A and C.
- In some instances, butternut squash and acorn squash have been known to cause an allergic reaction called contact dermatitis for some individuals. This usually happens when a person is cutting into the skin of the squash. Wearing rubber gloves when peeling these squash is a smart precaution if you know this is a problem. This reaction may result in a "tight" and raw or cracked skin rash, which goes away with cortisone cream.
- Winter squash can be cut in halves or pieces and cooked, steamed or boiled for a variety of recipes. Cut in half, baked and served in the shell with butter is a popular and easy way to eat this squash. The pulp is used in soups, pies, casseroles, souffles, pancakes and custards. It goes well with allspice, brown sugar, butter, cardamom, cinnamon, cloves, ginger, nutmeg, paprika, sage, tarragon, thyme and turmeric.
