Butternut squash

About

Butternut squash, also known in Australia and New Zealand as butternut pumpkin, is a type of winter squash. It has a sweet, nutty taste similar to that of a 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 Waltham, Massachusetts, where it was developed at the Waltham Experiment Station by Robert E. Young. Dorothy Leggett, widow of Charles Leggett, claims that the Waltham Butternut squash was developed by her husband, Charles Leggett, in Stow, Massachusetts and then subsequently introduced by him to the researchers at the Waltham Field Station.

Aroma profile

Derived from this ingredient’s flavor compounds

fresh×6

aromatic×6

mint×4

camphoraceous×4

grassy×4

pungent×4

cooling×3

menthol×3

Taste profile

Derived from this ingredient's compounds · measured taste classes

bittersweet

Composition

60 compounds identified — cross-referenced scientific databases

(-)-jasmonoyl-l-isoleucine(-)-menthone (-)-phaseollidin (-)-sativan (-)-vestitol (+)-1(10),4-cadinadiene(+)-7-iso-jasmonate(+)-cis-abscisic aldehyde (+)-marmesin (+)-neomenthol (+)-pulegone(+)-taxifolin(±)-menthone(2-trans-6-trans)-farnesoate (2e,6e)-farnesol(2e)-2-butylidene-4-hydroxy-5-methyl-3(2h)-furanone(2e)-2-ethylidene-4-hydroxy-5-methyl-3(2h)-furanone

Best pairings

Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.