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Butternut Squash


One of the most popular squash varieties that are said to be a cross-pollination or mutation of Canadian crookneck squash. It was found in the US around the 1930s.


A bell-shaped squash whose outer shell is thick, smooth, and creamy yellow in color. The flesh is a bright orange with minimal seed cavity. When cooked, it becomes very tender and is sweet with nutty undertones. You cannot eat the skin, so peeling it is your best option. When selecting, make sure there are no blemishes or mold.

Ways to enjoy:

Baked, steamed, roasted, and grilled. When cooked, winter squash can be added to stews, soups, and chilis. The seeds are edible and can be roasted and salted just like those of a pumpkin. Replace that traditional pumpkin pie with one made with Butternut to wow your guests.


Available close to year-round. It is grown in many states; California, Georgia, Illinois, Florida, New Jersey, New York, and Illinois.


Whole uncut Butternut can last up to 2 months if kept in a cool, dry place. Cut squash placed in an airtight container in the fridge will last up to a week.