Pumpkin Walnut (Butternut): benefits and harms, calories, recipes

Butternut pumpkin is one of the new varieties for domestic gardeners, who have fallen in love with their taste, useful properties and interesting shape.

Due to its unusual appearance, it is sometimes confused with zucchini. They are really similar, but the taste of pumpkin culture is much higher.

The variety is native to America. In 1960, it was obtained at an experimental station in Massachusetts by crossing the Israeli cultivated butternut squash and wild African plants of the same species.

The variety took root well in the conditions of Our Country.

Description of the Butternut pumpkin variety

Butternut squash is an annual vegetable. The stems of the plant are long, creeping along the ground, 1,5 – 2,5 m long. Plants cling to any support with branched tendrils. They are covered with thorns and large lobed leaves (30 cm across). The plant has large unisexual flowers with bell-shaped calyx and corolla. The anthers are convoluted, the stigma is five-lobed. The main root is taproot, penetrates into the soil up to 2 m, extends to 4 m in width.

In all photos, the Butternut pumpkin has a fruit that looks like a guitar or pear shape. Its maximum weight is 3 kg, which is convenient for storage and use. The pulp is sweetish, with the aroma and taste of nutmeg. There is no pumpkin smell. Differs in uniformity, absence of fibers. It can be consumed fresh and processed. The peel of the fruit is bright orange, dense. Under it is an oily pulp. The seeds are in the expanded part of the fruit. They are much smaller than in other varieties.

Due to the structure and taste qualities, butternut pumpkin can be subjected to heat treatment of various nature before eating – bake in the oven, fry, boil. Its texture does not allow to lose a large amount of moisture. It is possible to cook with meat, vegetables, fruits, eat raw. Stores well frozen.

The difference between butternut pumpkin and ordinary pumpkin

Unlike conventional varieties, Butternut has a pulp containing up to 11,5% sugar. It is more dense, oily, has a delicate aroma.

Plants are demanding to humidity, heat. The peculiarities include the shape of Butternat pumpkin and its rapid ripening. The high content of carotene allows it to be used for baby food.

According to the description of the variety, walnut pumpkin should be picked only after the fruits are fully ripe. An overripe fruit inhibits the growth and development of others, an unripe one will not be able to reach ripeness if it has already been plucked.

Characteristics of the Butternut pumpkin variety

Butternut belongs to heat-loving species, but can grow at the latitude of St. Petersburg and the Leningrad Region. During the short summer it is possible to form several fruits before the autumn frosts. Unripe pumpkins can be left for use in blanks.

According to reviews, butternut pumpkin can produce from 5 to 15 fruits per season. Yield depends on growing conditions and climate. On average, it is 15 kg per bush.

By forming whips, you can get a different number of pumpkins: a few large ones, up to 3 kg, or many small ones, weighing 1 kg. This ability allows you to satisfy the needs of lovers of large forms and small fruits.

The plant is demanding on watering and top dressing. With a lack of moisture, pumpkins develop slowly and bear fruit poorly.

Temperature below +10 ^oThe plant does not tolerate well, for this reason, in a temperate climate, the Butternut variety can be grown only with the help of seedlings.

“Warm bed” solves problems with root rot. It will allow you to maintain the temperature of the soil during cold snaps and prolonged rains.

Pest and disease resistance

In case of non-compliance with agricultural technology and care rules, the Butternut variety is not protected from a number of diseases:

• bacterial – in which the leaves are damaged, the shape of the fruit, the qualities of the final product;
• fungal – a white coating that causes rot.

In the photo of a walnut pumpkin – bacteriosis lesions in the form of brown spots. Later they dry up, fail and holes form. The causative agent of bacteriosis persists for a long time in seeds and plant residues. Most often, the disease develops with an increase in humidity and temperature changes. To combat the disease, it is necessary to remove the affected leaves and fruits, treat the plants with Bordeaux liquid.

A sign of white rot is the appearance of plaque. Fruiting bodies, first white, later blacken. The infection spreads rapidly in high humidity and low temperatures. A fungal infection is fought with fluff and charcoal.

The affected areas become mucous, covered with mycelium. Its appearance in the root zone leads to the death of Butternut variety pumpkin. Timely weeding, top dressing, removal of damaged parts of the plant serve as a preventive measure in the fight against white rot.

Small white spots on the leaves are a sign of powdery mildew. Inside the plant, photosynthesis is disturbed, as a result of which the Butternut turns yellow and dries out. To combat infection, a 70% solution of colloidal sulfur is used.

Pests include:

• spider mite;
• sprout fly;
• melon aphid;
• slippery;
• wireworm.

For preventive purposes, it is necessary to destroy all the remains of vegetables from the beds, use insecticides and baits to kill pumpkin pests.

Advantages and disadvantages

Butternut received from its parents – African and nutmeg pumpkins – a lot of properties that have become its advantages:

• precocity of the variety – the time from germination to the appearance of fruits – no more than 3 months;
• storage – the vegetable does not lose its qualities for several months;
• low calorie butternut pumpkin;
• delicate aroma of fruits;
• sweet taste;
• the possibility of fresh consumption;
• small weight of each fruit, allowing to use as a whole;
• finding seeds only in the seed chamber;
• a small number of them;
• thin rind of the fruit;
• beautiful appearance of pumpkins;
• the possibility of growing on trellises.

The disadvantages of the variety include:

• increased demands on soil fertility;
• the need for careful care – maintaining moisture, tying, regular feeding;
• dependence on ambient temperature.

Benefits of Pumpkin Butternut

Nutritionists advise the use of pumpkin fruits of the Butternut variety to combat excess weight. Its calorie content is 45 kcal per 100 g of product.

The composition includes vitamins of groups A, C, E, B6, K, thiamine, folic acid. Pumpkin is rich in minerals: calcium, magnesium, potassium, zinc, copper, selenium. There are many flavonoids in the fruits – alpha- and beta-carotenes, lutein.

The benefits of butternut pumpkin for the body are invaluable:

• it supports the health of a pregnant woman and a child thanks to folic acid;
• successfully fights PMS symptoms – spasms, mood swings;
• improves intestinal motility;
• removes toxins from the body;
• thanks to magnesium in the composition of the fruit, the risk of cardiovascular diseases is reduced;
• minimizes the risk of strokes;
• fights high blood pressure;
• prevents the formation of cholesterol plaques;
• resists oncological diseases – thanks to antioxidants;
• strengthens the immune system, protects against viral infections;
• contributes to the fight against cataracts and age-related macular degeneration;
• prevents the development of osteoporosis, increasing bone density;
• fights prostatic hypertrophy.

Thanks to provitamin A, vitamins E and C in the composition of Butternut pumpkin fruits, its use helps prevent premature skin aging, the appearance of early wrinkles, and age-related pigmentation. Biologically active substances make hair shiny, prevent dandruff and split ends.

Butternut fruits are successfully used for the preparation of home cosmetics – masks, scrubs.

Growing Pumpkin Butternut

In the conditions of Our Country, the plant is best grown in seedlings. The exception is the southern regions of the country, where the climate allows sowing directly into the ground.

Seeds need to be prepared. First, they are heated in a warm place for a month. Next, they need to be calibrated – placed in a saline solution for 1 hour. The seeds that have sunk to the bottom are suitable for sowing, and the remaining ones to float on the surface are thrown away. The next stage of preparation is disinfection. For this purpose, they are placed in a weak solution of potassium permanganate for 12 hours.

Hardening is carried out in the refrigerator, on the bottom shelf.

In the southern regions, at the beginning of June, butternut pumpkin is planted in the ground, 2 seeds per hole.

For the seedling method, cups and a soil mixture are needed, consisting of 2 parts of peat, 1 part of humus and 1 part of rotted sawdust. Having filled the container, the hatched seeds are lowered into it and the cups are placed in a warm place.

After the threat of return frosts has passed, butternut pumpkin seedlings are planted in open ground. At this time, the seedlings have two true leaves.

The soil is preliminarily dug up, humus and mineral fertilizers are applied. The site must be on the sunny side. Planting pattern – 100 cm by 140 cm. Legumes, onions, cabbage are considered the best predecessors. Do not plant butternut pumpkin after potatoes, zucchini, melons, watermelons.

Further care consists in loosening, hilling, weeding, watering, top dressing. She likes organic and mineral fertilizers. Watering should be plentiful during the growth period. With an already formed ovary, moisture can be reduced so that fruits grow, not leaves. In the ripening phase, watering is completely stopped. It is recommended to pinch the lashes on the second leaf after the ovary. The collection of butternut pumpkins is carried out when the stalk dries up and the bark hardens.

How to cook Pumpkin Butternut

The use of butternut squash in food is universal. It can be consumed raw, used in salads, fried, baked, steamed, grilled, boiled. It goes well with meat and other vegetables. There are many recipes for making butternut pumpkin – soups, mashed potatoes, jams, pancakes, seasoning. The use is limited only with individual intolerance to the product.

Snack

To prepare you will need:

• pumpkin fruits of the Butternut variety;
• white and red cabbage;
• lemon juice;
• olive oil;
• ground pepper.

Procedure:

1. Remove the seeds from the fruit, rub it on a grater.
2. Sliced ​​white cabbage.
3. 16 leaves are separated from red cabbage. They are placed on a dish, sprinkled with lemon juice and olive oil.
4. Spread the mixture on the sheets.
5. Seasoned with sauce and pepper.

Cream soup

For preparation it is necessary:

1. Cut a butternut squash in half.
2. Remove seeds.
3. Brush the fruit halves with oil, sprinkle with salt and pepper.
4. Place cut side up on a baking sheet.
5. Bake for 30 minutes, turn over and bake again.
6. Wrap the garlic in foil and roast for 15 minutes. in the oven.
7. Peel the pulp from the fruit, peel the garlic.
8. Fry the onion, add the zucchini and butternut squash.
9. Simmer in hot broth.
10. Put garlic.
11. Use a blender to puree the mixture.
12. Pour the heated cream into the soup, add the grated cheese.
13. Boil.
14. Pour into bowls, add herbs.

pumpkin with honey

To prepare pumpkin Butternut baked in the oven, you must:

1. Peel pumpkin fruits, remove seeds.
2. Cut into pieces.
3. Place the workpiece in a saucepan, cook until half cooked.
4. Put the boiled pieces in the form, bake until brown.
5. Mix orange juice, honey, mustard, sesame seeds.
6. Spread the mixture over the pumpkin and bake for 5 minutes.

Sauce

This is one of the easiest butternut squash recipes:

1. In a blender, mix 6 tablespoons of olive oil, juice of 6 limes, 3 sprigs of mint, salt and pepper.
2. Whisk the mixture.
3. Add pumpkin pulp.
4. Serve with oily fish.

Spaghetti with pumpkin

The dish is liked even by those who do not like butternut pumpkin:

1. Peel two cloves of garlic, chop and fry.
2. Remove the garlic from the oil, fry the onion, cut into rings.
3. Remove the onion and fry the pumpkin, cut into cubes.
4. Add onion, parsley, salt.
5. Boil spaghetti.
6. Add them to vegetables.
7. Put out.
8. Sprinkle with cheese before serving.

Conclusion

Pumpkin Butternut has an interesting elegant shape, reminiscent of an hourglass. This is not her only merit. It is popular due to its properties.

When choosing a walnut pumpkin, you need to give preference to fruits with a matte peel that makes a dull sound when tapped. The ripe fruit has an unusual taste and provides an opportunity for culinary experiments, the result of which is not only tasty, but also healthy.

Butternut pumpkin reviews