Sweet, smooth and convenient for finishing as baby food, soup and other flavourful applications.
Smooth as butter and sweet as a nut!
In the mid 1940’s Charles Leggett developed the Butternut Squash on his farm in Massachusetts by crossing the Gooseneck squash with the Hubbard squash. Like all members of the gourd family, butternut squash is technically a fruit because it contains seeds. Cut into its pale, yellow-beige hard skin, though, and you'll discover a vibrant flesh rich in phytonutrients and antioxidants -- and succulent enough to be called "butternut".
Low in fat, butternut squash delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium, folate and Vitamin C (1 cup of this squash delivering half the recommended daily dose of this antioxidant).
Squash's tangerine hue, however, indicates butternut's most noteworthy health perk. The color signals an abundance of powerhouse nutrients known as carotenoids, shown to protect against heart disease. In particular, the gourd boasts very high levels of beta-carotene (which your body automatically converts to vitamin A.
Soup, baby food, and pasta sauces.
Pictured: Baby Food
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