Butternut pumpkin is one of the smaller varieties of nutmeg pumpkin. It belongs to the cucurbit family, which also includes, for example, cucumbers, patissons, zucchini and all types of melons. Pumpkins grow on massive vines with spreading leaves and strong tendrils. The butternut squash is typical for its pear-shaped shape and light orange stiff skin. The fruit measures about 20 cm in length and is topped with a fleshy greenish stalk. The flesh of a ripe pumpkin is deep orange, similar in consistency to zucchini or cucumber, but is usually a bit stiffer. After longitudinal cutting of the fruit, there is a distinct deposit of cotton-like mass filled with seeds, smaller than the seeds of large pumpkins.

The taste and aroma of butternut squash is sweet and mildly aromatic. Although the difference in the taste of pumpkins is not diametrical, a gourmet would probably always choose this variety from a number of others, because its taste is more intense and slightly sweeter.

In our country, pumpkin is largely neglected in our diet. However, it is an excellent ingredient in soups and stuffing for poultry or other meat. It is also suitable as a dessert and as an emollient ingredient in dough. It is also great with pasta and rice. Pumpkin can also be grilled similarly to eggplant or zucchini and then added to a variety of salads. It looks spectacular stuffed with meat mixtures, cheeses and vegetables. Last but not least, pumpkin can be used to make marmalades, jams, juices and compotes in a mixture with fruit.

Pumpkin is generally eaten thermally processed. Before preparation, peel the hard skin of the fruit with a sharp knife. Then cut and scoop out the seeds lengthwise. If you are going to grate the pumpkin, cut the hollowed-out fruit into smaller pieces and grate the pulp from the skin.

Pumpkin stays fresh for a very long time even at room temperature, on the order of several weeks. However, after long storage, it is more difficult to remove the skin, which adheres more to the pulp after dehydration.

Nutmeg pumpkin is said to have originated in Central or South America. It was already consumed by the Incas and is still a common food in southern Africa. The American natives, who drew inspiration from natural formations in their art, paid considerable attention to pumpkin, especially in the production of various containers. Pumpkin is a good source of fiber, vitamins A and C, magnesium, calcium and potassium. Thanks to the good digestibility of the cooked pulp and the absence of allergens, butternut squash is also suitable as one of the first vegetable foods for babies. In addition to pumpkin fruits, large yellow pumpkin flowers can also be consumed, which irresistibly decorate vegetable and fruit bowls.