We currently produce the F1 Pluto variety from SAKATA.
Fruit shape is similar to that of Waltham and the weight is between:
1 000 to 1 500 gram.
The firm, deep orange flesh has an excellent flavour and high sugar content.
The smooth rind has a tan colour when mature. Mature fruit have a very good shelf life.
- KIND : F1 hybrid squash (Cucurbita moschata (Duchesne) Duchesne ex Poiret)
- FRUIT SHAPE: Cylindrical, with a bulbous blossom end
- MATURE HARVEST MASS: 1.0 to 1.5 kg per fruit.
- RIND COLOUR: Tan
- MATURE SIZE: 25x15 cm.
- SHELF LIFE (MATURE FRUIT): Excellent
- UNIFORMITY: Very high
- MARKETS / END USE: Fresh market and processing
- SPECIAL FEATURES: Very uniform, medium size fruit, superior flesh quality and excellent flavour.
- MINIMUM ORDER: One full 40 feet container, min. 20 metric tons.
- Packed in 500 kg cradle, 2 pc. on each pallet.
Please contact us on email: firstname.lastname@example.org
Phone +233 200313133 or +233 200313133 (Ghana)
+47 90042374 (Norway)
Health benefits of Butternut squash
Butternut squash contains many vital poly-phenolic anti-oxidants and vitamins.
Similar to other Cucurbitaceae members, this too is one of the low-calorie vegetables, which provides just 45 calories per 100 g. It contains no saturated fats or cholesterol; however, is rich source of dietary fiber and phyto-nutrients. Squash is one of the common vegetables that often recommended by dieticians in the cholesterol controlling and weight reduction programs.
It has more vitamin A than that in pumpkin. At 10630 IU per 100 g, it is perhaps the single vegetable source in the Cucurbitaceae family with the highest levels of vitamin-A, providing about 354% of RDA. Vitamin A is a powerful natural anti-oxidant and is required by the body for maintaining the integrity of skin and mucus membranes. It is also an essential vitamin for good eye-sight. Research studies suggest that natural foods rich in vitamin A help the body protected against lung and oral cavity cancers.
Furthermore, butternut squash has plenty of natural poly-phenolic flavonoid compounds like a and -carotenes, cryptoxanthin-, and lutein. These compounds convert to vitamin A inside the body and deliver same protective functions of vitamin A on the body.
It is rich in B-complex group of vitamins like folates, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid.
It has similar mineral profile as that in pumpkin, containing adequate levels of minerals like iron, zinc, copper, calcium, potassium, and phosphorus.
Butternut squash seeds are a good source of dietary fiber and mono-unsaturated fatty acids that benefit for heart health. In addition, they are rich in protein, minerals, and numerous health-benefiting vitamins. The seeds are an excellent source of health promoting amino acid, tryptophan. Tryptophan converts to health benefiting GABA neuro-chemical in the brain.
Preparation and serving methods
As in pumpkins, some hybrid squash varieties are generally subjected to insecticide powder or spray.
Therefore, wash them thoroughly in running water in order to remove dust, soil and any residual insecticides/fungicides.
Whenever possible, buy long neck butternut fruit as it contains more meat and fewer hollow cavities and seeds. Cut the stem end and slice the whole fruit into two equal halves. Remove central net-like structure and set aside seeds. Then cut into desired sizes. In general, wedges/small cubes are used in cooking preparations.
Almost all the parts of the butternut squash plant; fruit, leaves, flowers, and seeds are edible.
Here are some serving tips:
As in pumpkin, butternut has beautiful nutty flavor and mildly sweet taste. Fresh raw butternut cubes may add special tang to vegetable salads.
The squash is favored in both savory as well as a sweet dish. It can be used in variety of delicious recipes as baked, stuffed, or stew-fried; however, eaten best by steam cooking in order to get maximum nutrients.
In Mexico, butternut squash bisque (soup) with added fruits, herbs or seafood is a favorite appetizer.
As in pumpkins, it can also be used in the preparations of casseroles, pies, pancakes, custard, ravioli, bread, muffins...etc.
Roasted and tossed butternut squash seeds can be used as snacks.
As in pumpkins and zucchini, squash flowers too can be stuffed with cheese or added in soups.
Butternut squash (Cucurbita moschata), fresh, Nutritive value per 100 g.
(Source: USDA National Nutrient data base)
Principle Nutrient Value Percentage of RDA
Energy 45 Kcal 2%
Carbohydrates 11.69 g 9%
Protein 1.0 g 2%
Total Fat 0.1 g 0.5%
Cholesterol 0 mg 0%
Dietary Fiber 2 g 5%
Folates 27 g 7%
Niacin 1.200 mg 8%
Pantothenic acid 0.400 mg 8%
Pyridoxine 0.154 mg 12%
Riboflavin 0.020 mg 2%
Thiamin 0.100 mg 8%
Vitamin A 10630 IU 354%
Vitamin C 21 mg 35%
Vitamin E 1.44 mg 10%
Vitamin K 1.1 g 1%
Sodium 4 mg 0.5%
Potassium 352 mg 7%
Calcium 48 mg 5%
Copper 0.072 mg 8%
Iron 0.70 mg 9%
Magnesium 34 mg 9%
Manganese 0.202 mg 1%
Phosphorus 33 mg 5%
Selenium 0.5 g <1%
Zinc 0.15 mg 1%
Carotene-a 834 g --
Carotene- 4226 g --
Crypto-xanthin- 3471 g --
Lutein-zeaxanthin 0 g --