What is the Butterkin Squash?
It’s not often that you get to talk about a produce item that is basically new to the market but today…WE GET TOO! The Butterkin squash has not been in existence for a long time but based on our cooking and tasting experience it’s here to stay.
This delicious squash looks like a cross between a pumpkin and a butternut squash. It’s shape is that of a small, flattened pumpkin but with the tan colored skin of a butternut. Weighing in at about 2-4 pounds it’s very manageable in size.
Once you cut it open it reveals a deep bright orange color flesh and seeds similar to the pumpkin. It is hard like other squash so you’ll need a good kitchen knife and a strong wrist. Well worth the effort though once you taste it!
Where and When:
Currently the Butterkin is only available in the fall and is grown in California, Michigan, Washington, Minnesota, Wisconsin & Ohio. The one we had was supplied to us by Skagit Valley’s Best Produce, Inc in Washington. As more farms catch wind of it’s growing popularity I’m sure we’ll start to see that grow.
Nutrition and benefits:
This tasty morsel is not only delicious but also good for you. It’s high in Potassium which helps with things like:
- blood pressure
- muscle cramps
- joint pain
- and even hangovers
It’s also high in fiber which needs no explanation. It is interesting to note that the calories, potassium, carbs and fiber amounts are close to that of the butternut squash while the Vitamin A & C values are closer to the pumpkin.
Since this item is newer the USDA does not have it listed in their online calculator system so we’ve included a link to the butternut for a loose guideline since it’s similar.
How to buy:
The Butterkin squash is very easy to buy and practically fool proof to get a good one. Same as other squash you’ll want to stay away from any bruising, soft spots or cut deep into the skin. Overall they are a very hardy vegetable. To be sure you are getting the Butterkin be sure to look for the PLU# 3441.
How to eat:
After getting our hands on one of these we found it to be very easy to eat. You can roast it, steam in the oven or microwave or bake it. We opted for baking by simply cutting it into chunks and putting on a cookie sheet with oil for 45 minutes. Delish!
For other recipe ideas you can visit HERE and for an inside look at the Butterkin you can check our video below.