October 17, 2025 • 30 mins
This seasonal staple was designed to be an easygoing addition to dishes both savory and sweet. Anney and Lauren cozy up to the history and botany behind butternut squash.
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Speaker 1 (00:09):
Hello, and welcome to Save for production of iHeartRadio.
Speaker 2 (00:11):
I'm any Reason and I'm Lauren Vogelbaum, and today we
have an episode for you about butternut squash.
Speaker 1 (00:17):
Yes, was there any particular reason this was on your mind? Lauren?
Speaker 3 (00:21):
Sure?
Speaker 2 (00:22):
It is the fall season officially, which is a lovely
season to be in, partially because the food is so nice. Yes.
Speaker 1 (00:32):
Uh.
Speaker 2 (00:33):
And one of my dear friends, Gina, made one of
those like cool like like like hassleback butternut squash kind
of gigs for like like you have the squash and
then you slice it real thin across the top so
that gets all nice and roasty in the oven.
Speaker 3 (00:49):
Yeah.
Speaker 2 (00:50):
Yeah. They put some like maple syrup glaze on there,
and some sage leaves and some like feta cheese chunks.
Speaker 3 (00:57):
Oh so good.
Speaker 2 (00:59):
I like immediately bought a butternut squash myself.
Speaker 3 (01:01):
I was like, let's go.
Speaker 1 (01:04):
I also love a butternut squash. I have like a
long loss recipe that still haunts me, And it was
a butternut squash recipe that was a roasted butternut squash,
but it was stuffed with quene waw and cranberries and
goat cheese, some kind of cheese and it was delicious,
(01:27):
and I can't find it again. I searched and searched
and searched. I could attempt to make it just based
on what I remember, but it's been many years. But
it's like one of my I have several, but it's
one of my long lost Yeah, well I got away.
Speaker 3 (01:44):
I do.
Speaker 2 (01:44):
I do feel like with the experimentation, you could figure out.
I think like you would have to make this stuffing
like kind of separately and sort of figured that part
out and then add in the butternut roasting element.
Speaker 4 (02:00):
Maybe maybe it's time I tackled this white whale. It
is a very fall It does have a very fall
feeling to me, and I do.
Speaker 1 (02:13):
I was talking about this to a friend of mine
the other day. I love when fall comes all of
a sudden. I'm like, I can eat this food now
as if I couldn't eat it before.
Speaker 3 (02:20):
But huh yeah, but well, I mean marking this season, yeah,
marking the season.
Speaker 2 (02:25):
And also you know, if you do try vaguely to
shop for produce seasonally, then yeah, yeah, Also I will
admit this. This topic seemed like it was actually going
to be straightforward and after the trials and tribulations of provolone.
Speaker 1 (02:44):
Yeah, we needed one in that goal. We did, I'd
say generally it was I think so yeah.
Speaker 2 (02:52):
Yeah, aside from a few panicked moments about genetic history
leading up to this recording, it was smooth sailing. It was.
Speaker 1 (03:04):
Indeed, it was indeed an episode that wasn't smooth sailing.
But you should check out if you're interested pumpkin very
complicated history.
Speaker 3 (03:16):
Very complicated.
Speaker 2 (03:18):
Yeah, we do also have a mini episode about various
pumpkin shenanigans that was a fun one. Also for butternut,
like within a recipe context, check out our soup Jamu episode.
Speaker 3 (03:33):
Yeah, yes, yeah, m m m.
Speaker 1 (03:37):
I guess that does bring us to our question. Sure,
butternut squash, what is it?
Speaker 2 (03:47):
Well, butternut squash is a variety of winter squash with
like dense, moist, bright golden orange flesh that cooks up
sweet and soft and smooth, a little vegetable, earthy and rich,
and thus is a lovely addition to both sweet and
savory dishes. It comes in this elongated, slightly bulbous pendulum
(04:13):
sort of shape like it's got a long neck and
a short base that are almost the same diameter. Its
base contains a meshy web of medium large white seeds
that you're going to want to remove, though the seeds
are edible and are especially nice one toasted. Its smooth
skin is a tann to kind of yellowish gold in
color and very thin that the skin is edible as well.
(04:35):
It's a little chewy or slightly tough when cooked, which
you might like for a contrast in texture, or you
might want to peel off to maintain to maintain smoothness,
you know, depending on your squash application. Because you can
do anything with these guys, you can again just like
have them and roast them, maybe stuffed with some kind
(04:57):
of vegetable or pull off where the seeds used to be.
You can just chop them up and roast or simmer
the chunks then use them. Just simply season them and
eat them as a side dish or mix them into
whatever sweeter savory dish from like soup to casseroles, to
a rice or pasta dish, to maybe like a rice
(05:19):
pudding or some kind of sweeter savory tart.
Speaker 3 (05:22):
You can also pure.
Speaker 2 (05:23):
The cooked squash and make a soup or a custard
style pie, mix or mix the puree into like a
sweet or savory baked good, anything from dinner rolls to donuts.
The butternut squash is just a lovely, versatile winter squash
that brings a nice sweet nuttiness to the mix. It's
(05:45):
like it's like stepping into a warm, bright home on
a brisk evening, a kind of sweet, heady warmth.
Speaker 1 (05:57):
Yeah, very comforting.
Speaker 3 (05:59):
Yeah mmm.
Speaker 2 (06:02):
So. The butternut squash is botanically classified in the gourd family,
species name cuckar Bita muscata. That same species contains a
whole mess of other mostly winter squashes, like the calabaza,
and also things called pumpkin, although they are not the
(06:22):
same species as the halloween gord that you're thinking of
when I say pumpkin, that's a variety of sea people.
It's more closely related to like spaghetti squash and zucchini.
Varieties or cultivars of both of these species very real, widely,
and we're developed by humans specifically for those varying traits. Generally,
(06:45):
varieties of sea peopo are like waterier and stringier in texture,
and see muscata are firmer and smoother like the pumpkin.
In most canned pumpkin is a muscata variety, not the
same thing that you would carve up as a jack
lantern the word pumpkin.
Speaker 3 (07:07):
Anyway.
Speaker 2 (07:07):
More generally speaking, winter squashes are types of squash that
are harvested when they're fully mature, usually in the fall
to maybe early winter, usually the fall, and they tend
to keep okay at room room temperature or cellar temperature.
And this is in opposition to summer squash, which are
harvested when they're immature in the summer and are more perishable.
(07:30):
The butternut squash plant in particular, is an annual vine
needs to be replanted every year, and it grows these thick,
sort of bristly vines that can trail along the ground
or be trained up a scaffold of some kind. It'll
produce these broad lobed leaves and then during the early
summer will bloom with like big, showy, bright yellow flowers.
(07:52):
The flowers are also edible, and if you have too
many of them, you can you know, like bread them
and deep fry them, maybe stuff with some nice goat cheese.
Speaker 3 (08:02):
That's that's delicious.
Speaker 2 (08:05):
But if you don't eat them and they are pollinated,
they will develop this kind of intrinsically cute like greenish
striated squash. It sort of looks like a sort of
weird peanut most of the time. That will like deepen
and brighten to a golden tan color over the course
of the summer as the fruit grows and matures. Yes,
(08:27):
I said fruit. Botanically speaking, a squash is a fruit.
It's a berry in fact. But yes, a mature butternut
might be around a foot long, maybe half as wide,
weigh like two to four pounds or so, that's around
thirty centimeters and a kilo or two in weight. They
can range smaller or squatter or or skinnier, but yet
(08:49):
you know around there when you pick them, you want
to leave a couple inches of stem on and then
cure them by keeping them in like a warm, dry
place for a few days at least. After that theyd
be stored in a cool, dryish place, and during both
curing and storage, butternuts will convert some of their starches
into sugars and develop a deeper flesh color, meaning that
(09:12):
they will become a tastier because sugar is tasty, and
be more like chockful micronutrients because precursors to vitamin A
specifically are responsible for those pigments. Both growers and science
say that butternuts like need a couple months of storage
to really develop post harvest, and then yeah, they'll keep
(09:35):
for another few months after that. There are a number
of sub varieties that have been developed with slight differences
and like flavor and color and size and shape and
environmental preferences and time to harvest, and a lot of
them do have cutesea names like honeynut, brulet nut, or butter.
Speaker 3 (09:55):
And yeah you can. You can use them for just
about anything.
Speaker 2 (09:59):
You know. A thought that I had that I really
can't get out of my head now is like faal
themed tacos. Get some like butternut cubes with some good
caramelization on them, and then you're like ground meat or
sausage or mushroom of choice, and then some toasted butternut
squash seeds and some kautilla and like, I don't know,
(10:20):
like chives or your other fresh herb of choice. Yes,
and a nice corn tortilla. Man. I've got friends who
do a perogi pop up around Atlanta, and they've been
doing a butternut and bacon perogi.
Speaker 1 (10:34):
Mmmm mm hmmm.
Speaker 2 (10:36):
What about like there's no reason you couldn't grate a
butternut squash? What about like a butternut breakfast hash like
cheriso and some like good sonny up eggs.
Speaker 1 (10:46):
Oh what are you doing here? Oh? All of that
sounds delicious. They're so versatile, like you said, yeah, yeah,
they're nice, they're really nice. Well what about the nutrition
by themselves?
Speaker 2 (11:06):
Butternut squash are pretty good for you, you know, great
punches of fiber and the aforementioned micronutrients, so it will
help fill you up. But to keep you going, pair
it with some protein and some fat. You know, once
you've made it into a pie or blended it like
half and half with cream, that's a different thing. That's
a different thing, a delicious different thing.
Speaker 1 (11:29):
Indeed, Well, we have a number for you.
Speaker 2 (11:36):
We have one number, all right. So the Guinness record
for the heaviest butternut squash was achieved in Germany in
twenty twenty four. The squash in question weighed sixty two
kilos that is one hundred and thirty seven pounds.
Speaker 3 (11:56):
And this is the kind of.
Speaker 2 (11:58):
Record that gets updated offin like there has been a
new record winner every year for the past three years
at least, and growers employ all kinds of tricks, like
hammocks for the squash and tents hamm it yeah yeah,
(12:19):
whoa to hold them off the ground for proper airflow,
and like in like tents over the squashes for like
optimal shade versus sun yeah to to to provide ideal
squash growing conditions. No word yet on a twenty twenty
five butternut to topple the current champion.
Speaker 3 (12:38):
But we'll see. It's only mid October.
Speaker 1 (12:42):
These butternuts living the life, right, I did see. I'm
pretty sure the pumpkin, the record for the largest pumpkin
was just broken. Engineer oh specifically, like this was his goal. Listeners,
correct me if I'm wrong. But I saw, I saw
(13:04):
a new story about how this guy was like, I'm
going to do it. I wonder if the pumpkin got
a hammock.
Speaker 3 (13:10):
I don't know, I don't know.
Speaker 2 (13:12):
I know these like record sized fruit growers are I love.
They are very specific human people. They have very specific
methodology and I adore it.
Speaker 1 (13:26):
Oh, I would love. Listeners, if you have any experience
with this or you know of someone Oh, oh, yes, yes, yes, yes,
please let us know. But we do have a relatively
straightforward but very interesting history for you.
Speaker 2 (13:44):
Yeah, yeah, we do, and we are going to get
into that as soon as we get back from a
quick break for a word from our sponsors, and we're back,
thanky sponsor, Yes, thank you.
Speaker 3 (14:02):
Okay.
Speaker 2 (14:03):
So, the gourd family Herbatasia arose in what's now India
like sixty three million years ago and spread out from there,
jumping from Asia to Africa to South America in a
bunch of different events that eventually resulted in the butternut
(14:23):
squash's species Kucurbita, arising in South or Central America at
least nine million years ago, and humans kicking around there
picked up these plants and started domesticating them pretty much
as early as humans were domesticating.
Speaker 1 (14:41):
Things nine million years yephow yep. I shall ponder this
next time I'm at the grocery store. American indigenous peoples
have been cultivating squash for thousands of years. Researchers think
that the ancestry of butternut squash in particular can be
(15:03):
traced to Mexico. Written records of squashes in Europe started
appearing in the fifteen hundreds after colonizers returned from the Americas.
Because of the way squash genetics work, it was relatively
simple to selectively breed for selective traits, which producers and
researchers started doing by the eighteen hundreds. All of this
(15:24):
breeding led to new research and scientific classifications. Okay, sometime
jumping ahead. During the nineteen forties, a man named Charles Leggett,
who lived a little outside of Boston in Stowe, wanted
a squash that was smaller and easier to handle. In
the thirties, he purchased a house that came with almost
(15:46):
one hundred acres, so even though he wasn't a farmer,
he had plenty of space to grow things, and he
started experimenting breeding a gooseneck squash with different varieties of
other squash. Even his experimentation led to a variety of
squash he described as being as smooth as butter, sweet
as a nut. He took his creation to the Waltham
(16:09):
Field Station. And if I mispronounced that, I'm very bad
at pronunciations from this region. I did look it up.
I believe it's Waltham, but please correct me. Where a
professor at U Mass Amherst named Robert E. Young started
crossbreeding this squash until he arrived at what was called
the Waltham butternut squash.
Speaker 3 (16:29):
But the university did credit leg it.
Speaker 1 (16:33):
They did. In nineteen forty four, a U mass Botany
researcher sent an invitation to Legget to join a squash
growers meeting, which I lovea naming him as the butternut
squash's originator. Waltham Field Station was established in eighteen seventy
one and is the oldest agricultural experiment station in the
United States, which pretty cool at the time. In the
(16:57):
nineteen forties, blue Hubbard squash was the main squash grown
in this region, but only a few years after the
butternut squash came on the scene. Many swished over to it.
Speaker 2 (17:06):
Yeah, a blue Hubbard is a lot bigger and heavier,
like kind of unwieldy. Also popular around that time were
curved necks squashes that are like pretty but right, like
longer and like weirder and therefore more difficult to stack
for shipping. So yeah, in these ways, but were like, oh,
(17:28):
butternut great.
Speaker 3 (17:28):
Yeah.
Speaker 2 (17:29):
People also like the small seed cavity and therefore large
flesh ratio.
Speaker 3 (17:33):
Of the butternut.
Speaker 1 (17:36):
Yes, yes, And I know that, like just cooking with
them was kind of a problem for a while. They're
kind of it can be kind of tricky to get
the skin off or whatever you want to do with it.
So that was one thing they were trying to tackle
as well. Soon after the squash started going international, in
New Zealand it was dubbed the butternut pumpkin, and later
(17:59):
in South Africa it led to the country's beloved butternut
squash soup, which I really want to come back to.
Speaker 3 (18:07):
Yeah, all right, So.
Speaker 1 (18:12):
When it comes to this whole pumpkin squasht a lot
of people point to this one thing that happened, which
is in nineteen fifty seven, the US FDA defined canned
pumpkin and canned squash. Thus laid canned pumpkin and can
squash is the canned product prepared from clean, sound, properly matured, golden, fleshed,
(18:35):
firm shelled sweet varieties of either pumpkins or squashes by washing, stemming, cutting, steaming,
and reducing to a pulp. So I mentioned this because
there was a big to do a while back where
people were like canned pumpkin isn't canned pumpkin, it's squash,
and the squashing question is often a close relative of
(18:57):
butternut squash, the Dickinson's squash. Sometimes it's called Dickinson's pumpkin
that comprises a lot of the can stuff. However, this
really is down to are what I would say is
understandable confusion about what is a pumpkin and what is
a squash.
Speaker 2 (19:16):
Yeah, like I was saying earlier, So this Dickinson's pumpkin
or Dickinson's squash, which is mostly used as the pumpkin
and canned pumpkin, is another variety of Cea mescata along
with butternut squash. So they're cousins of the field pumpkin
(19:39):
in the sea peopo species. But yeah, also just common
terms are common sometimes.
Speaker 1 (19:49):
Yep.
Speaker 3 (19:49):
Yeah, this isn't an anymology show.
Speaker 1 (19:52):
And yet and yet so often we are on the
verge of becoming one.
Speaker 2 (20:01):
All right.
Speaker 1 (20:02):
Well, the research around this squash continued. Beginning in the
nineteen eighties. Richard W. Robinson, who worked at Cornell and
experimented with breeding vegetables, started working on a smaller version
of the butternut squash. He was successful, but consumers weren't
used to this smaller variety, so they kind of askewed it. However,
(20:25):
by the twenty tens ish they had caught on. They
are called the honey nut squash. They are smaller and
sweeter than the butternut squash from what I read, I
don't think I've ever had one I have there.
Speaker 2 (20:38):
Yeah, they're sort of like personal sized instead of because
a butternut squash is generally a multi serving squash unless
you wrapped something that I'm not sure I need to
know about.
Speaker 1 (20:51):
That's up to you.
Speaker 2 (20:52):
That's a but like three or four pounds of squash.
There's a lot of squash to eat in a sitting.
But yeah, yeah, honeynut squash are more like like personal pans.
Yeah they're nice. They're squash, not only only technically related.
At least, part of the farmland that Leggett owned where
(21:14):
he originally developed the butternut squash, was redeveloped in the
early nineteen nineties as a golf course, joining other like
golf indoor country clubs in the area, and the new
owners named it the Butternut Farm Golf Club in honor
of the butternut squash.
Speaker 1 (21:35):
Well that is a nice name.
Speaker 2 (21:37):
It is. I'm terrible at golf, but that does sound nice.
I've never played proper golf. I wouldn't I imagine I'm
bad at it because I've never played proper golf.
Speaker 1 (21:47):
But I played it for a charity events once, Lauren,
and it was I bet they wish I had never shown.
Speaker 2 (21:54):
No.
Speaker 1 (21:54):
Oh no, that's how bad?
Speaker 3 (21:57):
Oh wow?
Speaker 1 (22:00):
Later, But that first time, no no.
Speaker 2 (22:03):
No, no, no, I mean the first time that you
do anything, you can't be expected to be a savant.
Speaker 1 (22:10):
No, and I certainly wasn't.
Speaker 2 (22:13):
Also, neither of us are particularly physically coordinated. Nope, that's
not our skill set. That's why we're talking to you
about butternut squash instead of playing at Butternut Farm Golf Club.
But listeners, I have to say, if you have any
(22:34):
recipes to share? Oh yes, we desperately want them. Yes, yes, yes, es, yes,
oh so much, partially because I just cooked off right,
like at least three pounds of butternut squash like yesterday, and.
Speaker 1 (22:51):
We've got to do Lauren a solid Yeah.
Speaker 3 (22:56):
But yes, that is about what we have to say
about butternuts for now.
Speaker 2 (23:01):
It is.
Speaker 1 (23:03):
But we do have some listener mail for you.
Speaker 2 (23:05):
We do, and we are going to get into that
as soon as we get back from one more quick
break for a word from our sponsors.
Speaker 1 (23:19):
And we're back. Thank you, sponsor, Yes, thank you, and
we're back with a listener.
Speaker 3 (23:26):
Many.
Speaker 1 (23:31):
Yeah, I'm very excited. I have I have a roster
of fall recipes and now again, listeners, please write in.
But yeah, butternut squashed definitely something. It's going to show
up in something. M hmmm mm hmm. All right, Christine wrote,
this video popped up in my YouTube feed, and I
(23:53):
thought you would appreciate this beaver building an indoor dam,
particularly the care he takes with the SpongeBob place me.
So I watch said video, okay, and I did enjoy it.
I am very glad you sent it. It brought me
a joy I didn't know I needed. It was wonderful. Okay.
Speaker 2 (24:16):
So, if I, or perhaps any listeners have not watched
this video in question, I'm curious about how SpongeBob enters
into the situation.
Speaker 1 (24:27):
All right. So it's a rescue beaver in this in
his new home, and he's just getting all kinds of
random like wrapping paper our Christmas tree, like a small
Christmas tree, not a bit Christmas tree, pillows and rug
and making a damn, And towards the end he finds
(24:49):
a pretty large like he might win at a carnival
SpongeBob plush okay, okay, and picks him up and places him.
It does seem a very careful placement, as if the
beaver realizes this is SpongeBob.
Speaker 3 (25:07):
Importance of SpongeBob.
Speaker 1 (25:09):
Yeah, yes, rest his little paws on the back to
be like this is where you belong, my friend, and
then folds his legs up on top of the back.
Maybe he didn't want the legs tripping tripping him up,
or maybe he'd want to protect SpongeBob. I don't know,
but yeah, he really did take some care with this
(25:31):
SpongeBob blush and it was very very cute and the
final damn it looked it looked sturdy, and I was
impressed and I was glad SpongeBob was involved. Me too,
you know me too, I'll SpongeBob is that he's a
sponge Yeah, could help in this system.
Speaker 2 (25:52):
Very useful for a number of water related adventures.
Speaker 1 (25:56):
Yeah, indeed, so thank you for sending that. I don't
often I always enjoy when someone sends me an animal video,
but I don't seek them out.
Speaker 2 (26:06):
Oh okay, yeah, I'm kind of theos it but yeah, yeah.
Speaker 1 (26:10):
Yeah, so this was a nice I kind of needed it.
It was a nice like, oh look at this beer building.
A damn, it was very relaxing.
Speaker 2 (26:20):
Oh, thank you, wonderful ill I'll have to it frequently.
Annie is the one who answers the male frequently. I'm
kind of catching up.
Speaker 3 (26:28):
I'll want to check it out.
Speaker 2 (26:31):
Tyler wrote, So, I listened to your episode on apples recently.
I'm currently at a local farm doing some apple picking.
I was curious to know why apples are grown in orchards.
I don't remember you touching upon that in your episode.
I remember hearing in your cranberry episode that cranberries are
grown in bogs. Why do fruits have specific places they
(26:51):
grow in? Does it have to do with the climate.
Any information you can pass along will be helpful.
Speaker 1 (26:59):
Okay, Well, the short answer we can provide here is
it does have to do with climate. But also I
would say it has to do with how people grow
things and have grown things.
Speaker 2 (27:13):
Yeah, like how humans have developed different plants to grow
in different environments, so that it's easier, for example, people
like you to go and pick them, because if everything
got grown in bugs, that would be a very wet
lifestyle for all of us. And you know, trees can
also be annoying because they're taller than we are. But
(27:38):
but yeah, yeah, you know, based on the plant's needs
and also the needs of the humans who are cultivating it.
Speaker 1 (27:45):
Yeah, and I can't remember what episode it was. It
wasn't the apple episode, but I do I believe we
talked about like fall festivals, the tourism aspect of and
how that does people who are running.
Speaker 3 (28:04):
Like like like a you pick farm kind of thing. Yes, yeah,
that very good farm.
Speaker 1 (28:08):
Yeah, uh, you know, think of that. And that's what
they're kind of growing for is for people to have
those experiences and to be able to pick, say, apples
in that way. So it's it's definitely dependent on both
because I don't think I don't know how many like
(28:30):
tourist attractions are cranberry bog based, but yeah, that the
applications of what the people growing the products.
Speaker 2 (28:43):
Like efficiently how to efficiently take care of a lot
of those plants all at the same time. And then
especially because a lot of a lot of fruit or
you know, whatever you've grown tends to all come ripe
kind of at the same time. So especially how to
efficiently go through and get it off of the plant
(29:06):
and sell it and you know, be able to make
that profitable.
Speaker 1 (29:12):
Yes, yes, but thank you for bringing back I. I
did not know cranberries were grown in bogs, and every
time I'm reminded of that, it gives me, gives me
a little joy.
Speaker 2 (29:24):
I got so excited about that bog. That bog talk
that was it was wonderful. Any anytime I.
Speaker 1 (29:31):
Get to talk about bogs, it's a good time, for sure.
That's what we always say around here.
Speaker 3 (29:41):
Any bog time is a good time indeed.
Speaker 1 (29:44):
So let us know if there's any box related foods
we could talk about. Yeah, yes, but in the meantime,
thanks to both of these listeners for writing it. If
you would like to write to us, you can or
email us hello at saberpod dot com.
Speaker 3 (30:00):
We are also on social media.
Speaker 2 (30:02):
You can find us on Instagram and blue Sky at
savor pod and we do hope to hear from you.
Saver is a production of iHeartRadio. For more podcasts from iHeartRadio,
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Speaker 3 (30:14):
Or wherever you listen to your favorite shows.
Speaker 2 (30:16):
Thanks as always to our super producers Dylan Fagan and
Andrew Howard. Thanks to you for listening, and we hope
that lots more good things are coming your way.
Hello, and welcome to Save for production of iHeartRadio.
Speaker 2 (00:11):
I'm any Reason and I'm Lauren Vogelbaum, and today we
have an episode for you about butternut squash.
Speaker 1 (00:17):
Yes, was there any particular reason this was on your mind? Lauren?
Speaker 3 (00:21):
Sure?
Speaker 2 (00:22):
It is the fall season officially, which is a lovely
season to be in, partially because the food is so nice. Yes.
Speaker 1 (00:32):
Uh.
Speaker 2 (00:33):
And one of my dear friends, Gina, made one of
those like cool like like like hassleback butternut squash kind
of gigs for like like you have the squash and
then you slice it real thin across the top so
that gets all nice and roasty in the oven.
Speaker 3 (00:49):
Yeah.
Speaker 2 (00:50):
Yeah. They put some like maple syrup glaze on there,
and some sage leaves and some like feta cheese chunks.
Speaker 3 (00:57):
Oh so good.
Speaker 2 (00:59):
I like immediately bought a butternut squash myself.
Speaker 3 (01:01):
I was like, let's go.
Speaker 1 (01:04):
I also love a butternut squash. I have like a
long loss recipe that still haunts me, And it was
a butternut squash recipe that was a roasted butternut squash,
but it was stuffed with quene waw and cranberries and
goat cheese, some kind of cheese and it was delicious,
(01:27):
and I can't find it again. I searched and searched
and searched. I could attempt to make it just based
on what I remember, but it's been many years. But
it's like one of my I have several, but it's
one of my long lost Yeah, well I got away.
Speaker 3 (01:44):
I do.
Speaker 2 (01:44):
I do feel like with the experimentation, you could figure out.
I think like you would have to make this stuffing
like kind of separately and sort of figured that part
out and then add in the butternut roasting element.
Speaker 4 (02:00):
Maybe maybe it's time I tackled this white whale. It
is a very fall It does have a very fall
feeling to me, and I do.
Speaker 1 (02:13):
I was talking about this to a friend of mine
the other day. I love when fall comes all of
a sudden. I'm like, I can eat this food now
as if I couldn't eat it before.
Speaker 3 (02:20):
But huh yeah, but well, I mean marking this season, yeah,
marking the season.
Speaker 2 (02:25):
And also you know, if you do try vaguely to
shop for produce seasonally, then yeah, yeah, Also I will
admit this. This topic seemed like it was actually going
to be straightforward and after the trials and tribulations of provolone.
Speaker 1 (02:44):
Yeah, we needed one in that goal. We did, I'd
say generally it was I think so yeah.
Speaker 2 (02:52):
Yeah, aside from a few panicked moments about genetic history
leading up to this recording, it was smooth sailing. It was.
Speaker 1 (03:04):
Indeed, it was indeed an episode that wasn't smooth sailing.
But you should check out if you're interested pumpkin very
complicated history.
Speaker 3 (03:16):
Very complicated.
Speaker 2 (03:18):
Yeah, we do also have a mini episode about various
pumpkin shenanigans that was a fun one. Also for butternut,
like within a recipe context, check out our soup Jamu episode.
Speaker 3 (03:33):
Yeah, yes, yeah, m m m.
Speaker 1 (03:37):
I guess that does bring us to our question. Sure,
butternut squash, what is it?
Speaker 2 (03:47):
Well, butternut squash is a variety of winter squash with
like dense, moist, bright golden orange flesh that cooks up
sweet and soft and smooth, a little vegetable, earthy and rich,
and thus is a lovely addition to both sweet and
savory dishes. It comes in this elongated, slightly bulbous pendulum
(04:13):
sort of shape like it's got a long neck and
a short base that are almost the same diameter. Its
base contains a meshy web of medium large white seeds
that you're going to want to remove, though the seeds
are edible and are especially nice one toasted. Its smooth
skin is a tann to kind of yellowish gold in
color and very thin that the skin is edible as well.
(04:35):
It's a little chewy or slightly tough when cooked, which
you might like for a contrast in texture, or you
might want to peel off to maintain to maintain smoothness,
you know, depending on your squash application. Because you can
do anything with these guys, you can again just like
have them and roast them, maybe stuffed with some kind
(04:57):
of vegetable or pull off where the seeds used to be.
You can just chop them up and roast or simmer
the chunks then use them. Just simply season them and
eat them as a side dish or mix them into
whatever sweeter savory dish from like soup to casseroles, to
a rice or pasta dish, to maybe like a rice
(05:19):
pudding or some kind of sweeter savory tart.
Speaker 3 (05:22):
You can also pure.
Speaker 2 (05:23):
The cooked squash and make a soup or a custard
style pie, mix or mix the puree into like a
sweet or savory baked good, anything from dinner rolls to donuts.
The butternut squash is just a lovely, versatile winter squash
that brings a nice sweet nuttiness to the mix. It's
(05:45):
like it's like stepping into a warm, bright home on
a brisk evening, a kind of sweet, heady warmth.
Speaker 1 (05:57):
Yeah, very comforting.
Speaker 3 (05:59):
Yeah mmm.
Speaker 2 (06:02):
So. The butternut squash is botanically classified in the gourd family,
species name cuckar Bita muscata. That same species contains a
whole mess of other mostly winter squashes, like the calabaza,
and also things called pumpkin, although they are not the
(06:22):
same species as the halloween gord that you're thinking of
when I say pumpkin, that's a variety of sea people.
It's more closely related to like spaghetti squash and zucchini.
Varieties or cultivars of both of these species very real, widely,
and we're developed by humans specifically for those varying traits. Generally,
(06:45):
varieties of sea peopo are like waterier and stringier in texture,
and see muscata are firmer and smoother like the pumpkin.
In most canned pumpkin is a muscata variety, not the
same thing that you would carve up as a jack
lantern the word pumpkin.
Speaker 3 (07:07):
Anyway.
Speaker 2 (07:07):
More generally speaking, winter squashes are types of squash that
are harvested when they're fully mature, usually in the fall
to maybe early winter, usually the fall, and they tend
to keep okay at room room temperature or cellar temperature.
And this is in opposition to summer squash, which are
harvested when they're immature in the summer and are more perishable.
(07:30):
The butternut squash plant in particular, is an annual vine
needs to be replanted every year, and it grows these thick,
sort of bristly vines that can trail along the ground
or be trained up a scaffold of some kind. It'll
produce these broad lobed leaves and then during the early
summer will bloom with like big, showy, bright yellow flowers.
(07:52):
The flowers are also edible, and if you have too
many of them, you can you know, like bread them
and deep fry them, maybe stuff with some nice goat cheese.
Speaker 3 (08:02):
That's that's delicious.
Speaker 2 (08:05):
But if you don't eat them and they are pollinated,
they will develop this kind of intrinsically cute like greenish
striated squash. It sort of looks like a sort of
weird peanut most of the time. That will like deepen
and brighten to a golden tan color over the course
of the summer as the fruit grows and matures. Yes,
(08:27):
I said fruit. Botanically speaking, a squash is a fruit.
It's a berry in fact. But yes, a mature butternut
might be around a foot long, maybe half as wide,
weigh like two to four pounds or so, that's around
thirty centimeters and a kilo or two in weight. They
can range smaller or squatter or or skinnier, but yet
(08:49):
you know around there when you pick them, you want
to leave a couple inches of stem on and then
cure them by keeping them in like a warm, dry
place for a few days at least. After that theyd
be stored in a cool, dryish place, and during both
curing and storage, butternuts will convert some of their starches
into sugars and develop a deeper flesh color, meaning that
(09:12):
they will become a tastier because sugar is tasty, and
be more like chockful micronutrients because precursors to vitamin A
specifically are responsible for those pigments. Both growers and science
say that butternuts like need a couple months of storage
to really develop post harvest, and then yeah, they'll keep
(09:35):
for another few months after that. There are a number
of sub varieties that have been developed with slight differences
and like flavor and color and size and shape and
environmental preferences and time to harvest, and a lot of
them do have cutesea names like honeynut, brulet nut, or butter.
Speaker 3 (09:55):
And yeah you can. You can use them for just
about anything.
Speaker 2 (09:59):
You know. A thought that I had that I really
can't get out of my head now is like faal
themed tacos. Get some like butternut cubes with some good
caramelization on them, and then you're like ground meat or
sausage or mushroom of choice, and then some toasted butternut
squash seeds and some kautilla and like, I don't know,
(10:20):
like chives or your other fresh herb of choice. Yes,
and a nice corn tortilla. Man. I've got friends who
do a perogi pop up around Atlanta, and they've been
doing a butternut and bacon perogi.
Speaker 1 (10:34):
Mmmm mm hmmm.
Speaker 2 (10:36):
What about like there's no reason you couldn't grate a
butternut squash? What about like a butternut breakfast hash like
cheriso and some like good sonny up eggs.
Speaker 1 (10:46):
Oh what are you doing here? Oh? All of that
sounds delicious. They're so versatile, like you said, yeah, yeah,
they're nice, they're really nice. Well what about the nutrition
by themselves?
Speaker 2 (11:06):
Butternut squash are pretty good for you, you know, great
punches of fiber and the aforementioned micronutrients, so it will
help fill you up. But to keep you going, pair
it with some protein and some fat. You know, once
you've made it into a pie or blended it like
half and half with cream, that's a different thing. That's
a different thing, a delicious different thing.
Speaker 1 (11:29):
Indeed, Well, we have a number for you.
Speaker 2 (11:36):
We have one number, all right. So the Guinness record
for the heaviest butternut squash was achieved in Germany in
twenty twenty four. The squash in question weighed sixty two
kilos that is one hundred and thirty seven pounds.
Speaker 3 (11:56):
And this is the kind of.
Speaker 2 (11:58):
Record that gets updated offin like there has been a
new record winner every year for the past three years
at least, and growers employ all kinds of tricks, like
hammocks for the squash and tents hamm it yeah yeah,
(12:19):
whoa to hold them off the ground for proper airflow,
and like in like tents over the squashes for like
optimal shade versus sun yeah to to to provide ideal
squash growing conditions. No word yet on a twenty twenty
five butternut to topple the current champion.
Speaker 3 (12:38):
But we'll see. It's only mid October.
Speaker 1 (12:42):
These butternuts living the life, right, I did see. I'm
pretty sure the pumpkin, the record for the largest pumpkin
was just broken. Engineer oh specifically, like this was his goal. Listeners,
correct me if I'm wrong. But I saw, I saw
(13:04):
a new story about how this guy was like, I'm
going to do it. I wonder if the pumpkin got
a hammock.
Speaker 3 (13:10):
I don't know, I don't know.
Speaker 2 (13:12):
I know these like record sized fruit growers are I love.
They are very specific human people. They have very specific
methodology and I adore it.
Speaker 1 (13:26):
Oh, I would love. Listeners, if you have any experience
with this or you know of someone Oh, oh, yes, yes, yes, yes,
please let us know. But we do have a relatively
straightforward but very interesting history for you.
Speaker 2 (13:44):
Yeah, yeah, we do, and we are going to get
into that as soon as we get back from a
quick break for a word from our sponsors, and we're back,
thanky sponsor, Yes, thank you.
Speaker 3 (14:02):
Okay.
Speaker 2 (14:03):
So, the gourd family Herbatasia arose in what's now India
like sixty three million years ago and spread out from there,
jumping from Asia to Africa to South America in a
bunch of different events that eventually resulted in the butternut
(14:23):
squash's species Kucurbita, arising in South or Central America at
least nine million years ago, and humans kicking around there
picked up these plants and started domesticating them pretty much
as early as humans were domesticating.
Speaker 1 (14:41):
Things nine million years yephow yep. I shall ponder this
next time I'm at the grocery store. American indigenous peoples
have been cultivating squash for thousands of years. Researchers think
that the ancestry of butternut squash in particular can be
(15:03):
traced to Mexico. Written records of squashes in Europe started
appearing in the fifteen hundreds after colonizers returned from the Americas.
Because of the way squash genetics work, it was relatively
simple to selectively breed for selective traits, which producers and
researchers started doing by the eighteen hundreds. All of this
(15:24):
breeding led to new research and scientific classifications. Okay, sometime
jumping ahead. During the nineteen forties, a man named Charles Leggett,
who lived a little outside of Boston in Stowe, wanted
a squash that was smaller and easier to handle. In
the thirties, he purchased a house that came with almost
(15:46):
one hundred acres, so even though he wasn't a farmer,
he had plenty of space to grow things, and he
started experimenting breeding a gooseneck squash with different varieties of
other squash. Even his experimentation led to a variety of
squash he described as being as smooth as butter, sweet
as a nut. He took his creation to the Waltham
(16:09):
Field Station. And if I mispronounced that, I'm very bad
at pronunciations from this region. I did look it up.
I believe it's Waltham, but please correct me. Where a
professor at U Mass Amherst named Robert E. Young started
crossbreeding this squash until he arrived at what was called
the Waltham butternut squash.
Speaker 3 (16:29):
But the university did credit leg it.
Speaker 1 (16:33):
They did. In nineteen forty four, a U mass Botany
researcher sent an invitation to Legget to join a squash
growers meeting, which I lovea naming him as the butternut
squash's originator. Waltham Field Station was established in eighteen seventy
one and is the oldest agricultural experiment station in the
United States, which pretty cool at the time. In the
(16:57):
nineteen forties, blue Hubbard squash was the main squash grown
in this region, but only a few years after the
butternut squash came on the scene. Many swished over to it.
Speaker 2 (17:06):
Yeah, a blue Hubbard is a lot bigger and heavier,
like kind of unwieldy. Also popular around that time were
curved necks squashes that are like pretty but right, like
longer and like weirder and therefore more difficult to stack
for shipping. So yeah, in these ways, but were like, oh,
(17:28):
butternut great.
Speaker 3 (17:28):
Yeah.
Speaker 2 (17:29):
People also like the small seed cavity and therefore large
flesh ratio.
Speaker 3 (17:33):
Of the butternut.
Speaker 1 (17:36):
Yes, yes, And I know that, like just cooking with
them was kind of a problem for a while. They're
kind of it can be kind of tricky to get
the skin off or whatever you want to do with it.
So that was one thing they were trying to tackle
as well. Soon after the squash started going international, in
New Zealand it was dubbed the butternut pumpkin, and later
(17:59):
in South Africa it led to the country's beloved butternut
squash soup, which I really want to come back to.
Speaker 3 (18:07):
Yeah, all right, So.
Speaker 1 (18:12):
When it comes to this whole pumpkin squasht a lot
of people point to this one thing that happened, which
is in nineteen fifty seven, the US FDA defined canned
pumpkin and canned squash. Thus laid canned pumpkin and can
squash is the canned product prepared from clean, sound, properly matured, golden, fleshed,
(18:35):
firm shelled sweet varieties of either pumpkins or squashes by washing, stemming, cutting, steaming,
and reducing to a pulp. So I mentioned this because
there was a big to do a while back where
people were like canned pumpkin isn't canned pumpkin, it's squash,
and the squashing question is often a close relative of
(18:57):
butternut squash, the Dickinson's squash. Sometimes it's called Dickinson's pumpkin
that comprises a lot of the can stuff. However, this
really is down to are what I would say is
understandable confusion about what is a pumpkin and what is
a squash.
Speaker 2 (19:16):
Yeah, like I was saying earlier, So this Dickinson's pumpkin
or Dickinson's squash, which is mostly used as the pumpkin
and canned pumpkin, is another variety of Cea mescata along
with butternut squash. So they're cousins of the field pumpkin
(19:39):
in the sea peopo species. But yeah, also just common
terms are common sometimes.
Speaker 1 (19:49):
Yep.
Speaker 3 (19:49):
Yeah, this isn't an anymology show.
Speaker 1 (19:52):
And yet and yet so often we are on the
verge of becoming one.
Speaker 2 (20:01):
All right.
Speaker 1 (20:02):
Well, the research around this squash continued. Beginning in the
nineteen eighties. Richard W. Robinson, who worked at Cornell and
experimented with breeding vegetables, started working on a smaller version
of the butternut squash. He was successful, but consumers weren't
used to this smaller variety, so they kind of askewed it. However,
(20:25):
by the twenty tens ish they had caught on. They
are called the honey nut squash. They are smaller and
sweeter than the butternut squash from what I read, I
don't think I've ever had one I have there.
Speaker 2 (20:38):
Yeah, they're sort of like personal sized instead of because
a butternut squash is generally a multi serving squash unless
you wrapped something that I'm not sure I need to
know about.
Speaker 1 (20:51):
That's up to you.
Speaker 2 (20:52):
That's a but like three or four pounds of squash.
There's a lot of squash to eat in a sitting.
But yeah, yeah, honeynut squash are more like like personal pans.
Yeah they're nice. They're squash, not only only technically related.
At least, part of the farmland that Leggett owned where
(21:14):
he originally developed the butternut squash, was redeveloped in the
early nineteen nineties as a golf course, joining other like
golf indoor country clubs in the area, and the new
owners named it the Butternut Farm Golf Club in honor
of the butternut squash.
Speaker 1 (21:35):
Well that is a nice name.
Speaker 2 (21:37):
It is. I'm terrible at golf, but that does sound nice.
I've never played proper golf. I wouldn't I imagine I'm
bad at it because I've never played proper golf.
Speaker 1 (21:47):
But I played it for a charity events once, Lauren,
and it was I bet they wish I had never shown.
Speaker 2 (21:54):
No.
Speaker 1 (21:54):
Oh no, that's how bad?
Speaker 3 (21:57):
Oh wow?
Speaker 1 (22:00):
Later, But that first time, no no.
Speaker 2 (22:03):
No, no, no, I mean the first time that you
do anything, you can't be expected to be a savant.
Speaker 1 (22:10):
No, and I certainly wasn't.
Speaker 2 (22:13):
Also, neither of us are particularly physically coordinated. Nope, that's
not our skill set. That's why we're talking to you
about butternut squash instead of playing at Butternut Farm Golf Club.
But listeners, I have to say, if you have any
(22:34):
recipes to share? Oh yes, we desperately want them. Yes, yes, yes, es, yes,
oh so much, partially because I just cooked off right,
like at least three pounds of butternut squash like yesterday, and.
Speaker 1 (22:51):
We've got to do Lauren a solid Yeah.
Speaker 3 (22:56):
But yes, that is about what we have to say
about butternuts for now.
Speaker 2 (23:01):
It is.
Speaker 1 (23:03):
But we do have some listener mail for you.
Speaker 2 (23:05):
We do, and we are going to get into that
as soon as we get back from one more quick
break for a word from our sponsors.
Speaker 1 (23:19):
And we're back. Thank you, sponsor, Yes, thank you, and
we're back with a listener.
Speaker 3 (23:26):
Many.
Speaker 1 (23:31):
Yeah, I'm very excited. I have I have a roster
of fall recipes and now again, listeners, please write in.
But yeah, butternut squashed definitely something. It's going to show
up in something. M hmmm mm hmm. All right, Christine wrote,
this video popped up in my YouTube feed, and I
(23:53):
thought you would appreciate this beaver building an indoor dam,
particularly the care he takes with the SpongeBob place me.
So I watch said video, okay, and I did enjoy it.
I am very glad you sent it. It brought me
a joy I didn't know I needed. It was wonderful. Okay.
Speaker 2 (24:16):
So, if I, or perhaps any listeners have not watched
this video in question, I'm curious about how SpongeBob enters
into the situation.
Speaker 1 (24:27):
All right. So it's a rescue beaver in this in
his new home, and he's just getting all kinds of
random like wrapping paper our Christmas tree, like a small
Christmas tree, not a bit Christmas tree, pillows and rug
and making a damn, And towards the end he finds
(24:49):
a pretty large like he might win at a carnival
SpongeBob plush okay, okay, and picks him up and places him.
It does seem a very careful placement, as if the
beaver realizes this is SpongeBob.
Speaker 3 (25:07):
Importance of SpongeBob.
Speaker 1 (25:09):
Yeah, yes, rest his little paws on the back to
be like this is where you belong, my friend, and
then folds his legs up on top of the back.
Maybe he didn't want the legs tripping tripping him up,
or maybe he'd want to protect SpongeBob. I don't know,
but yeah, he really did take some care with this
(25:31):
SpongeBob blush and it was very very cute and the
final damn it looked it looked sturdy, and I was
impressed and I was glad SpongeBob was involved. Me too,
you know me too, I'll SpongeBob is that he's a
sponge Yeah, could help in this system.
Speaker 2 (25:52):
Very useful for a number of water related adventures.
Speaker 1 (25:56):
Yeah, indeed, so thank you for sending that. I don't
often I always enjoy when someone sends me an animal video,
but I don't seek them out.
Speaker 2 (26:06):
Oh okay, yeah, I'm kind of theos it but yeah, yeah.
Speaker 1 (26:10):
Yeah, so this was a nice I kind of needed it.
It was a nice like, oh look at this beer building.
A damn, it was very relaxing.
Speaker 2 (26:20):
Oh, thank you, wonderful ill I'll have to it frequently.
Annie is the one who answers the male frequently. I'm
kind of catching up.
Speaker 3 (26:28):
I'll want to check it out.
Speaker 2 (26:31):
Tyler wrote, So, I listened to your episode on apples recently.
I'm currently at a local farm doing some apple picking.
I was curious to know why apples are grown in orchards.
I don't remember you touching upon that in your episode.
I remember hearing in your cranberry episode that cranberries are
grown in bogs. Why do fruits have specific places they
(26:51):
grow in? Does it have to do with the climate.
Any information you can pass along will be helpful.
Speaker 1 (26:59):
Okay, Well, the short answer we can provide here is
it does have to do with climate. But also I
would say it has to do with how people grow
things and have grown things.
Speaker 2 (27:13):
Yeah, like how humans have developed different plants to grow
in different environments, so that it's easier, for example, people
like you to go and pick them, because if everything
got grown in bugs, that would be a very wet
lifestyle for all of us. And you know, trees can
also be annoying because they're taller than we are. But
(27:38):
but yeah, yeah, you know, based on the plant's needs
and also the needs of the humans who are cultivating it.
Speaker 1 (27:45):
Yeah, and I can't remember what episode it was. It
wasn't the apple episode, but I do I believe we
talked about like fall festivals, the tourism aspect of and
how that does people who are running.
Speaker 3 (28:04):
Like like like a you pick farm kind of thing. Yes, yeah,
that very good farm.
Speaker 1 (28:08):
Yeah, uh, you know, think of that. And that's what
they're kind of growing for is for people to have
those experiences and to be able to pick, say, apples
in that way. So it's it's definitely dependent on both
because I don't think I don't know how many like
(28:30):
tourist attractions are cranberry bog based, but yeah, that the
applications of what the people growing the products.
Speaker 2 (28:43):
Like efficiently how to efficiently take care of a lot
of those plants all at the same time. And then
especially because a lot of a lot of fruit or
you know, whatever you've grown tends to all come ripe
kind of at the same time. So especially how to
efficiently go through and get it off of the plant
(29:06):
and sell it and you know, be able to make
that profitable.
Speaker 1 (29:12):
Yes, yes, but thank you for bringing back I. I
did not know cranberries were grown in bogs, and every
time I'm reminded of that, it gives me, gives me
a little joy.
Speaker 2 (29:24):
I got so excited about that bog. That bog talk
that was it was wonderful. Any anytime I.
Speaker 1 (29:31):
Get to talk about bogs, it's a good time, for sure.
That's what we always say around here.
Speaker 3 (29:41):
Any bog time is a good time indeed.
Speaker 1 (29:44):
So let us know if there's any box related foods
we could talk about. Yeah, yes, but in the meantime,
thanks to both of these listeners for writing it. If
you would like to write to us, you can or
email us hello at saberpod dot com.
Speaker 3 (30:00):
We are also on social media.
Speaker 2 (30:02):
You can find us on Instagram and blue Sky at
savor pod and we do hope to hear from you.
Saver is a production of iHeartRadio. For more podcasts from iHeartRadio,
you can visit the iHeartRadio, app, Apple podcasts.
Speaker 3 (30:14):
Or wherever you listen to your favorite shows.
Speaker 2 (30:16):
Thanks as always to our super producers Dylan Fagan and
Andrew Howard. Thanks to you for listening, and we hope
that lots more good things are coming your way.
Savor News
Hosts And Creators
Anney Reese
Lauren Vogelbaum
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