#8: Butternut Squash
This dark orange squash has a delicious nutty and sweet flavor. 100 grams baked provides 4570μg of beta-carotene, 100 grams raw will provide 4226μg.
Butternut squash (Cucurbita moschata), also known in Australia as Butternut pumpkin[1], is a type of winter squash. It has a sweet, nutty taste that is similar to pumpkin. It has yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It grows on a vine. The most popular variety, the Waltham Butternut, originated in Stow, Massachusetts, on what is now the Butternut Farm Golf Club
Butternut squash is a fruit that can be roasted and toasted and also be puréed or mashed into soups, casseroles, breads, and muffins.
In Australia it is regarded as a pumpkin, and used interchangeably with other types of pumpkin.
A common vegetable in South Africa, it is used in soup and can be cooked on a grill wrapped in foil with spices such as nutmeg and cinnamon.
It is a good source of fibre, vitamin C, manganese, magnesium, and potassium. It is also an excellent source of vitamin A
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