It’s a great addition to risottos and soups, is brilliant stuffed into ravioli, perfect for enhancing curries, or roasting whole as an impressive centrepiece. Free Tote when you subscribe to Taste of Home today! Cucurbita moschata is a species butternut pumpkin in either Central America or northern South America.
It includes cultivars known as squash or pumpkin. All species of squashes and pumpkins are native to the Western Hemisphere. Cushaw and Winter Crookneck Squashes, and Japanese Pie and Large Cheese Pumpkins, is a long-vining plant native to Mexico and Central America. Before the arrival of Europeans, C.
North America where they could be grown. Still, they had not been carried into South America as had beans, which originated in the same general region. Libby’s uses a proprietary strain of Dickinson for its canned pumpkin. Haitians use it to make the traditional “soupe giromon”. Similar in shape but a different species than the common Cucurbita argyrosperma “cushaw” type.
France with sweet, fragrant, deep-orange flesh often sold by the slice due to its size. Handbook of Food Science, Technology, and Engineering. Origin and Evolution of the Cultivated Cucurbita”. Bulletin of the Torrey Botanical Club. United States Department of Agriculture, Agricultural Research Service, National Plant Germplasm System. Andres TC, R Ugás, F Bustamante. Loche: A unique pre-Columbian squash locally grown in North Coastal Peru.
Universal Press, Raleigh, North Carolina, USA. Mount Vernon Northwestern Washington Research and Extension Center: Vegetable Research and Extension. Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. Percentages are roughly approximated using US recommendations for adults.
The word squash comes from the Narragansett word askutasquash, meaning “eaten raw or uncooked”,, and butternut from the squash’s nutty flavor. Before the arrival of Europeans, C. North America where it could be grown, but butternut squash is a modern variety of winter squash. It was developed by Charles Legget of Stow, Massachusetts, in 1944 who crossed pumpkin and gooseneck squash varieties. Butternut squash will store for two to three months. Some varieties will keep up to six months. For the best flavor, butternut squash should be left to cure for 2 months after harvest.
One of the most common ways to prepare butternut squash is roasting. Once roasted, it can be eaten in a variety of ways. The fruit is prepared by removing the skin, stalk, and seeds, which are not usually eaten or cooked. In Australia, it is regarded as a pumpkin, and is used interchangeably with other types of pumpkin. In South Africa, butternut squash is commonly used and often prepared as a soup or grilled whole.