Squash: butternut (1)

Mennonite Co-Op (Elmira, Ontario)

The skin is edible when cooked though most often it is peeled and discarded prior to eating. ... When cooked the flesh of the Butternut squash is tender, nearly strangles, and offers a mild squash flavor with sweet and nutty nuances.

 Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Magnesium, Potassium .Squash is low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Protein, Vitamin A, Thiamin, Niacin, Phosphorus and Copper, and a very good source of Manganese.