Butternut Squash

Before the arrival of Europeans, C. moschata had been carried over all parts of North America where it could be grown, but butternut squash is a modern variety of winter squash. It was developed by Charles Leggett of Stow, Massachusetts, in 1944 who crossed pumpkin and gooseneck squash varieties.

Sweet, moist and nutty tasting, the flavor of butternut squash is a bit like sweet potatoes—or, some say, butterscotch. Because it’s so dense, you get more servings per fruit than you might with other squash varieties. The rind is edible (once cooked), but it’s more commonly peeled away.