Australia and New Zealand as butternut pumpkin cooked butternut squash 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. Butternuts were introduced commercially in New Zealand in the 1950s by brothers Arthur and David Harrison, nursery workers, and Otaki market gardeners.