Butternut squash, a popular winter squash, has slightly sweet, bright orange flesh and thick tan skin which is inedible. The labels “summer squash” and “winter squash” have very little bearing on their availability and usage today. Both classifications of squash are generally available in markets year round. A “summer squash” is a squash with a thin skin that will perish within a few days to a week, such as zucchini. Butternut squash is classified as a “winter squash” because it has a very thick skin and thus, a long shelf life. If kept in a cool place, butternut squash can last as long as three months. Therefore, in times past, people knew that they could count on having fresh butternut squash well into the winter.

Butternut squash is grown on a vine and is best harvested when the fruit is fully mature. Complete maturation takes three months of growing time or more. When a butternut squash is ready for picking, it will be between 8 and 12 inches long (20.3 - 30.5 cm) and weight between 2 and 3 pounds (0.97 - 1.36 kg). When the fruit is fully mature, it has a nutty, sweet taste. Many people liken the taste of butternut squash to that of a sweet potato or pumpkin.

Although the squash is native to Mexico and the surrounding areas, the most popular butternut squash is the Waltham Butternut which was originally grown in Massachusetts. Squash has been an important part of many different cuisines for centuries. Some historians and archaeologists believe that peoples of the land that is now Mexico were cooking with and eating squash as early as 5500 B.C.E.

The hard exterior of the butternut squash can be utilized as a serving tool. Many chefs cut the gourd in half, add ingredients to the interior flesh, bake it, and serve the dish in the shell. The flesh of a butternut squash can be applied to many different types of recipes. Squash pulp is used in varied dishes such as custards, soups, casseroles, pies, pancakes, souffles, breads, and muffins.

In addition to being a sweet, delicious treat, butternut squash is also a source of many important vitamins and minerals. The flesh of the squash contains potassium, manganese, magnesium, and vitamin C. Butternut squash is also a good source of dietary fiber.