10/26/2018 / By Zoey Sky
Butternut squash (Cucurbita moschata), which belongs to the Cucurbitaceae family of cucurbits or gourds, is also called winter or pumpkin squash. A good source of vitamin C, butternut squash is also rich in carotenoids and minerals.
Butternut squash has complex carbohydrates and significant amounts of iron, magnesium, potassium, and riboflavin. The gourd also contains carotenoids like alpha-carotene, beta-carotene, beta-cryptoxanthin, lutein, and zeaxanthin.
Butternut squash is a low-fat food, but it also has healthy fats like alpha-linolenic acid, which is a beneficial omega-3 fatty acid. Omega-3 fatty acids have anti-inflammatory properties.
The gourd’s vitamin C content is unusually stable during storage and processing. While butternut squash ripens, its flesh produces more vitamin C. If it’s stored properly at cool temperatures (12 to 14 degrees C or 54 to 57 degrees F), squash can retain most of its vitamin C content. Butternut squash can retain about 80 percent of its vitamin C content after about 30 minutes of cooking at 95 degrees C (203 degrees F).
Butternut squash seeds are edible and they can be roasted like pumpkin seeds (Cucurbita pepo). The seeds contain:
In traditional Chinese medicine (TCM), butternut squash is considered a “warm” food that aids digestion, alleviates pain, and improves qi (life/vital energy) deficiency in the spleen and pancreas. In TCM, fresh squash juice was used to reduce inflammation and relieve burns. (Related: Squash Colds and Flu With These Delicious Soup Recipes.)
Modern research on the therapeutic properties of butternut squash often focuses on in vitro cell studies and animal studies. Other studies on the gourd have determined that:
If you’re cooking butternut squash, you can pair it with both savory and sweet flavors like balsamic vinegar, cinnamon, maple syrup, and smoked paprika.
Suggested cooking and preparation methods for the gourd include:
Read more articles about the health benefits of butternut squash at Healing.news.
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