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Buttercup Squash

Buttercup Squash


Buttercup squash is available from December through to June.


Storage and Handling

Store in a cool, dry and dark place, when cut store in the refrigerator. Handle all fresh produce with care and wash before eating.



Buttercup squash is believed to have been cultivated by the Incas, and are thought to have been eaten in the Americas over 5,000 years ago.  



  • Along with onions, buttercup squash dominates our fresh vegetable exports, making it a very important crop to the New Zealand economy
  • Buttercup squash is a member of the cucurbitaceae family that includes pumpkins and gourds


Growing Facts

  • Plant in mid spring
  • The main growing areas in New Zealand are Gisborne and Hawke’s Bay
  • Each butternut squash plant will produce several large squash

Nutrition Information

Serving size: 111g - 1/2 cup, diced, steamed

Avg Quantity per serving Avg Quantity per 100g
Energy (kJ/Cal) 416/99 375/90
Protein (g) 2.0 1.8
Fat, total (g) 0.3 0.3
- saturated (g) 0.1 0.1
Carbohydrate (g) 20.4 18.4
- sugars (g) 4.0 3.6
Dietary Fibre (g) 2.9 2.6
Sodium (mg) 2 2
Vitamin A Equiv. (µg) 477 430
Folate (µg) 51 46
Vitamin E (mg) 2.1 1.9
Niacin (mg) 1.1 1.0
Potassium (mg) 422 380
Riboflavin (mg) trace trace

Source: The Concise New Zealand Food Composition Tables, 8th Edition, Plant & Food Research

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