Easily found in supermarkets today, this winter squash variety is fairly new to consumers; it wasn’t introduced commercially until 1944. Butternut squash can be used as a substitute in any recipe that calls for pumpkin. 

 

Choose squash that is heavy for its size.

 

Store butternut squash in a cool, dark place for up to a month. Once cut, refrigerate unused portion.

 

Fat free, cholesterol free, sodium free, good source of fiber, potassium and magnesium, excellent source of vitamins A and C.