Butterkin Squash: A New and Exciting Vegetable
Introduction
Butterkin squash is a new and exciting vegetable that is a hybrid between a butternut squash and a pumpkin. It has the smooth, light orange skin of a butternut and the round, ridged shape of a pumpkin. Inside, the flesh is a deep orange, smooth, and extremely sweet.
Growing Butterkin Squash
Growing butterkin squash is similar to growing other winter squashes. Seeds should be sown outdoors after all chance of spring frost has passed. They can also be started indoors three to four weeks earlier and transplanted outside when the weather warms up.
Butterkin squash vines usually grow to about 10 feet in length and will produce one to two fruits each. They are somewhat susceptible to insects like vine borers and squash beetles.
Harvesting and Storing Butterkin Squash
Butterkin squash should be ready to harvest in late summer to early fall. They can be stored for up to six months if they are kept in a well-ventilated place.
Nutritional Value of Butterkin Squash
Butterkin squash is a good source of vitamins A, C, and potassium. It is also a good source of fiber.
Culinary Uses of Butterkin Squash
Butterkin squash can be used in any recipe that calls for pumpkin or winter squash. It is especially good cut in half or into wedges and roasted.
Here are some tips for growing butterkin squash:
- Choose a sunny spot in your garden with well-drained soil.
- Plant the seeds 1 inch deep and 3 feet apart.
- Water the plants regularly, especially during hot weather.
- Fertilize the plants every few weeks with a balanced fertilizer.
- Harvest the squash when the rind is hard and the flesh is deep orange.
Here are some recipes for butterkin squash:
- Roasted Butterkin Squash
Preheat oven to 400 degrees F (200 degrees C). Cut the squash in half lengthwise and scoop out the seeds. Drizzle the squash with olive oil and season with salt and pepper. Roast for 30-45 minutes, or until the flesh is tender.
- Butterkin Squash Soup
In a large pot, sauté one chopped onion in butter until softened. Add one cubed butterkin squash, two cups of chicken broth, and one cup of water. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the squash is tender. Puree the soup with an immersion blender or in a regular blender. Season with salt and pepper to taste.
- Butterkin Squash Pie
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine one cup of mashed butterkin squash, one cup of sugar, one teaspoon of ground cinnamon, one-half teaspoon of ground nutmeg, and one-fourth teaspoon of salt. Beat in two eggs and one cup of milk. Pour the filling into a pie crust and bake for 45-50 minutes, or until the filling is set.