Butternut Squash

History

Butternut squash is a genuinely American invention, created in 1944 by Charles Leggett at the Waltham Field Station in Massachusetts—a modern cultivar developed through scientific plant breeding rather than centuries of farmer selection. Leggett crossed gooseneck squash (also called Canada Crookneck) with other Cucurbita moschata varieties to create a squash with a small seed cavity, thick neck of solid flesh, and smooth skin that was easier to peel than other winter squash. The Waltham Butternut, released in 1970, refined these traits and remains the standard by which all butternut squash is judged. The species Cucurbita moschata itself originated in Central America or northern South America at least 5,000 years ago, with archaeological evidence from Peru, Mexico, and Guatemala. This species tends to be more resistant to squash vine borers than C. pepo varieties, giving butternut a significant advantage in many gardens. The name "butternut" perfectly describes the squash's smooth, sweet flesh that tastes almost buttery when roasted. Butternut's rising popularity coincided with the American culinary renaissance of the 1980s and 1990s, when chefs began featuring it in sophisticated soups, risottos, and ravioli fillings. The squash's excellent storage capability—lasting 2-3 months in proper conditions—made it a farmers' market favorite through late fall. Today, butternut has become the gateway winter squash for many Americans, its mild sweetness and creamy texture making converts of those who find other winter squash too strong or fibrous. The relatively compact vines also make it suitable for smaller gardens where sprawling winter squash would overwhelm the space.