Butternut Pumpkin - The Best Varieties And Culinary Uses. Photo

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Butternut Pumpkin - The Best Varieties And Culinary Uses. Photo
Butternut Pumpkin - The Best Varieties And Culinary Uses. Photo
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Legends go about this pumpkin, it is considered incredibly healthy and especially tasty. In the vegetable departments of stores, you can most often find the fruits of this particular type of pumpkin, since they are in high demand among housewives. Although butternut is quite thermophilic, many of its varieties can be grown in the middle lane. In this article I will tell you about the features of butternut pumpkin fruits, useful properties and the best varieties of this culture.

Butternut pumpkin - the best varieties and culinary uses
Butternut pumpkin - the best varieties and culinary uses

Content:

  • What is Butternut?
  • The best varieties
  • Why are butternut pumpkins useful?
  • What's the best way to prepare a butternut?

What is Butternut?

Butternut is a pumpkin with a characteristic shape: a long, wide "neck" and a rounded base. This configuration is sometimes compared to a guitar, but you can also find a butternut under the name "pear-shaped gourd", "gourd-violin" or "intercept".

The pumpkin, which became the progenitor of the butternut, came to us from Mexico and Guatemala, where it was grown by the Indians. Yet the modern butternut was the result of deliberate hybridization. This pumpkin was developed by Charles Leggett of Massachusetts in the United States in the mid-1940s.

Initially, the breeder set out to breed a pumpkin that tastes good and is large enough to be sufficient for a large family. In his opinion, the popular Hubbard pumpkins at that time were too large and thick-skinned, and the pumpkins intended for Halloween were more suited to scare people, rather than to eat them. When the desired variety was obtained, it received the name "Waltham Butternut Pumpkin", and quickly became popular for its high taste.

In color, it is usually solid, light orange or pale brown with a slight orange tint. There are also green-fruited variations or butternut fruits with longitudinal brown stripes. But usually, as they are stored, the patterns fade, and the green fruits turn red. All seeds are found only in the round part of the fruit and are therefore very easy to remove. The seed chamber of the butternut pumpkin is small, there are few seeds. The fruits have a thin skin, they are very easy to peel, and in some dishes the skin may not even be removed.

The name of this type of pumpkin comes from the English word "butternut": "butter" (oil) indicates a buttery flesh, and "nat" (nut) - due to the presence of a slight nutty flavor. Sometimes the name of these pumpkins is translated from English as "nut butter" or "butter nut".

By consistency, the pulp is juicy, firm, not fibrous and has a bright orange color. Fully ripened in a lucky hot summer, virtually all butternates have a delicious sweet taste with nutmeg notes, as this type is a Muscat pumpkin (Cucurbita moschata). The peculiar pumpkin taste and smell are completely absent from the fruits, and when fresh fruits are cut, you can feel a fresh watermelon aroma.

This versatile pumpkin can be eaten raw or steamed, but when roasted it becomes a truly original dish with a rich flavor. Butternut pumpkin tastes best when its skin is dark orange, this can happen when fully ripe in the garden, or in the process of ripening indoors.

Unripe butternut squash is often green with distinct stripes
Unripe butternut squash is often green with distinct stripes
The most ripe pumpkins are dark in color and usually the sweetest
The most ripe pumpkins are dark in color and usually the sweetest

The best varieties

Recently, many varieties of butternut pumpkin have been bred in different parts of the world. Such pumpkins can be either portioned, weighing up to 1 kilogram, or real giants weighing up to 10 kilograms or more. These can be bush and long-leaved variations, in addition, they can differ in color. But all of them are united by a characteristic pear-shaped shape. It may also be slightly different, but easily recognizable.

There are no special subtleties about growing this pumpkin, butternut can be grown by any gardener who has ever dealt with pumpkins. The only caveat, since this is a nutmeg pumpkin, it is more thermophilic than large-fruited or hard-bark pumpkin varieties. Therefore, there is a risk that in the cold summer it may not mature and not collect enough sugars. Also, such a risk exists when the coming autumn is too early. Therefore, for the middle lane, it is better to choose early and mid-season varieties. But, in any case, butternut can mature indoors.

The shape and size of butternut pumpkin can vary, but will never be confused with other types of pumpkin
The shape and size of butternut pumpkin can vary, but will never be confused with other types of pumpkin

Pumpkin "Rogosa violina Gioya"

Pumpkin "Rogosa violina Gioya" is an Italian variety of butternut pumpkin. According to numerous reviews, this is the sweetest and most delicious pumpkin of this type. A powerful bush produces very large fruits up to 10 kilograms in weight. In shape, the fruit is more like a figure eight than a pear, their surface is ribbed and wrinkled, the skin color is pale orange. Ripening period is medium-early, about 95 days. The pulp is juicy, dark orange.

Pumpkin butternut "Waltham"

Butternut pumpkin "Waltham" ("Waltham") - the very first classic butternut pumpkin, which is still in use. It has not lost its popularity since its inception (since the 1940s)! The ripening period of this pumpkin is medium-late - 110 days, the fruits also begin to set quite late. This pumpkin has a classic pear-shaped shape and a pale brown, almost beige skin color. The pulp is bright yellow, very sweet with a well-perceptible nutty flavor. Fruit weight up to 3 kilograms.

Pumpkin Butternut "Guitar"

Butternut pumpkin “Guitar” is one of the few varieties of butternut pumpkin that has been fully acclimatized in the middle lane and gives stable yields even in not the most successful summer. The variety belongs to medium late, ripening period - 110-120 days. It looks like a classic pear-shaped gourd with a pale orange color. Fruit weight 2-4 kilograms. The pulp is bright orange, very sweet with nutmeg notes.

Pumpkin "Rogosa violina Gioya"
Pumpkin "Rogosa violina Gioya"
Pumpkin Butternut "Waltham" ("Waltham")
Pumpkin Butternut "Waltham" ("Waltham")
Pumpkin Butternut "Guitar"
Pumpkin Butternut "Guitar"

Pumpkin "Honey Guitar"

Pumpkin "Honey Guitar" ("Tahitian Butternut") is a very sweet butternut pumpkin. The shape of the fruit is elongated and resembles a guitar or a mace, it is distinguished by a long wide "neck" and a rounded base. The color of the peel is orange with small green marks. This is a mid-season pumpkin that ripens 100-110 days after sowing. It tastes great and can be eaten raw. It has a lot of pulp and is well stored in winter. The fruits are very large, up to 15 kg.

Pumpkin "Pluto"

Pumpkin "Pluto" ties small portioned fruits weighing 1-1.5 kilograms. The shape is classic pear-shaped, the color of the bark is pale orange, the surface is smooth. The pulp is bright orange, fragrant and juicy. The variety is distinguished by its increased resistance to stress and plasticity, which provides a very high yield. The ripening period is very early - 90 days, and the ripening of the fruits is amicable. Has resistance to typical diseases of pumpkin crops.

Pumpkin butternut "Barbara"

Pumpkin butternut "Barbara" is a unique high-yielding and very early hybrid of butternut pumpkin (the first harvest can be harvested after 50 days), but for long-term storage the pumpkins are removed fully ripe, 85-90 days after germination. The variety grows well and bears fruit abundantly and for a long time in the middle lane. The plant is powerful and disease resistant. Fruits are classic pear-shaped, but differ in the presence of bright green stripes, which persist even after full ripening. Fruit weight is 1-1.5 kilograms. The pulp is bright orange, very tasty and sweet. The pumpkin is lying, well stored.

Pumpkin "Honey Guitar" ("Tahitian Butternut")
Pumpkin "Honey Guitar" ("Tahitian Butternut")
Pumpkin "Pluto"
Pumpkin "Pluto"
Pumpkin butternut "Barbara"
Pumpkin butternut "Barbara"

Why are butternut pumpkins useful?

Butternut is not only tasty, but also very healthy as it contains many vitamins, minerals, fiber and antioxidants with a low calorie content. In particular, it contains magnesium, potassium and manganese, and is also a good source of calcium, iron, phosphorus and copper.

Such a pumpkin is a real storehouse of vitamins! In particular, it is extremely rich in vitamins A and C. Vitamin A is essential for the regulation of cell growth, eye and bone health, and the maintenance of immune function. Both vitamins A and C act as powerful antioxidants in our body, protecting cells from free radical damage.

Vitamin E is another antioxidant found in butternut pumpkin pulp. Not only does it help protect our bodies from free radical damage, it can also reduce the risk of age-related diseases such as Alzheimer's.

This type of pumpkin also contains B vitamins, including folate and vitamin B6, which the body needs for energy and red blood cell formation.

Antioxidants are known to help prevent or slow cell damage and reduce inflammation, which can lower your risk of several chronic diseases. Studies have shown that a diet high in certain antioxidants found in butternut pulp (carotenoid antioxidants and vitamin C) may reduce the risk of certain cancers, especially lung cancer. The carotenoids found in butternut fruits are also believed to protect heart health by lowering blood pressure.

Finally, 200 grams of cooked pumpkin butternut contains only 83 calories and 7 grams of fiber - making it a great choice for those looking to lose weight.

Butternut pumpkin has a bright orange juicy pulp and a small seed chamber
Butternut pumpkin has a bright orange juicy pulp and a small seed chamber

What's the best way to prepare a butternut?

Butternut pumpkin pulp is a versatile ingredient in a variety of dishes and works well with a wide variety of condiments, from sweet to savory.

Here are some ideas for using pumpkin butternut in sweet and savory dishes:

  • Cut the pumpkin pulp into cubes and sauté in olive oil, season with salt and pepper for a delicious side dish.
  • Use butternut pumpkin pulp instead of potatoes when making homemade fries.
  • There are many recipes for salads with sauteed or raw butternut squash that are very good for a source of healthy fiber.
  • Add pumpkin butternut puree to baked goods such as breads, pies, cookies, and muffins.
  • For a creamy soup with or without dairy, use pumpkin butternut puree and cream or coconut milk.
  • Use butternut squash slices in vegetable stew. Particularly interesting is the composition: chili peppers, beans or beans, spices, tomato sauce and pumpkin slices.
  • Fill baked pumpkin halves with any grits with vegetables and cheese for a hearty vegetarian dinner.
  • For a hearty breakfast, you can make an omelet with fried butternut pumpkin slices.
  • When making pies, use whipped cream of pumpkin puree as a cream.

And finally, butternut pumpkin produces a great fresh juice with a strong watermelon flavor and a wonderful fresh aroma.

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