Butternut squash · Ingredient encyclopedia
Dowei KitchenSeasonal recipes for every week
JournalIngredient encyclopedia

Ingredient encyclopedia

Butternut squash

A winter squash in a crop family domesticated by Indigenous peoples of the Americas.

Cook it tonight ↓
Roasted Butternut Squash
From our recipe: Roasted Butternut Squash

US season & availability

US seasonal focus: fall and winter; local harvest varies with climate.

How to choose

Choose heavy, firm squash with intact skin and no soft spots.

How to store

Store whole squash cool and dry with airflow; refrigerate cut pieces in a covered container.

Prep with confidence

Stabilize on a board, peel and scoop seeds; cut similarly sized pieces for roasting.

Nutrition reference · per 100 g

Food form in this reference: Raw butternut squash, edible flesh

Values are for 100 g of the USDA reference food named below, not a serving or the recipe shown. Raw/cooked state, edible portion, variety and brand matter. Missing values are omitted, never treated as zero.

100 g is a comparison basis, not a suggested portion — especially for salt, oil, spices and sweeteners.

Fiber
2 g
Carbohydrate
11.69 g
Energy
45 kcal
Fat
0.1 g
Protein
1 g
Sodium
4 mg
More reported vitamins & minerals
Vitamin A (RAE)
532 µg RAE
Calcium
48 mg
Potassium
352 mg
Iron
0.7 mg
Vitamin C
21 mg

USDA reference food (original record): Squash, winter, butternut, raw
USDA FoodData Central · SR Legacy · FDC ID 169295 · 100 g

Sources & editorial method →

Cook it tonight

Every recipe below lists this ingredient. Read the recipe for its exact form, amount, equipment and allergens.

More recipes using this ingredient (3)

Put a table together

A plant-based harvest table

Chickpeas and lentils add plant protein; rice and squash make it filling. Lemon and pear balance tahini. Contains sesame and walnuts: check recipe allergens.

A menu suggestion, not a single recipe. Each dish keeps its own yield and cooking instructions.

Find it in the Journal