Buttercup squash/kamokamo pata
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
- 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
Buttercup Squash are a good source of folate and a source of dietary fibre, potassium and vitamins A and E.
You will find the full Nutrition Information Panel on the New Zealand Food Composition Data website. This website is owned jointly by Plant & Food Research and the Manatū Hauora Ministry of Health. This website holds the most comprehensive collection of high-quality nutrient data for New Zealand foods. The Database is managed and maintained by dedicated Plant & Food Research staff.