Nut pumpkin (Butternut): benefits and harms, calorie content, recipes

Pumpkin Butternut is one of the new varieties for domestic gardeners, who are loved for their taste, useful properties and interesting shape.

Due to its unusual appearance, it is sometimes confused with zucchini. They are really similar, but the palatability of the 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 nutmeg gourd and wild African plants of the same species.

The variety has taken root quite well in the conditions of Russia.

Description of the pumpkin variety Butternut

Butternut pumpkin 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, it penetrates into the ground up to 2 m, spreads to 4 m wide.

In all the photos, the Butternut pumpkin has a fruit that outwardly resembles the shape of a guitar or pear. Its maximum weight is 3 kg, which is convenient for storage and use. The pulp is sweetish, with 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. There is an oily pulp underneath. The seeds are found in the enlarged part of the fruit. There are significantly fewer of them than in other varieties.

Due to its structure and taste, the Butternut pumpkin can be heat treated of a different nature before being eaten - baked in the oven, fried, boiled. Its texture prevents moisture loss. Cooking with meat, vegetables, fruits, raw consumption is possible. Keeps well frozen.

The difference between Butternut pumpkin and ordinary

Unlike conventional varieties, Butternut has a pulp containing up to 11.5% sugar. It is denser, more oily, and has a delicate aroma.

Plants are demanding for moisture and warmth. The peculiarities include the shape of Butternut pumpkin and its rapid ripening. The high content of carotene makes it suitable for baby food.

According to the description of the variety, nut pumpkin should be picked only after the fruit is fully ripe. An overripe fruit inhibits the growth and development of others, an unripe fruit cannot reach ripeness if it is already plucked.

Characteristics of the pumpkin variety Butternut

Butternut is a thermophilic species, but it can grow at the latitude of St. Petersburg and the Leningrad region. In a short summer, it is possible to form several fruits before the autumn frosts. Unripe pumpkins can be left for use in harvesting.

According to reviews, Butternut pumpkin can produce from 5 to 15 fruits per season. Productivity 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: several large ones, up to 3 kg, or many small ones, weighing 1 kg. This ability allows satisfying the needs of lovers of large shapes and small fruits.

The plant is demanding for watering and feeding.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 Butternat variety can be grown only with the help of seedlings.

The "warm bed" solves problems with root rot. It will maintain the temperature of the soil during cold snaps and prolonged rains.

Pest and disease resistance

If agricultural technology and care rules are not followed, the Butternat variety is not protected from a number of diseases:

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

In the photo of nut pumpkin - bacteriosis lesions in the form of brown spots. Later they dry out, fall through and form holes. The causative agent of bacteriosis persists for a long time in seeds and plant debris. 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. Fruit bodies, at first white, later turn black. The infection spreads rapidly in high humidity and low temperatures. Fight against fungal infection with fluff and charcoal.

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

Small white spots on the leaves are a sign of powdery mildew. Photosynthesis is disturbed inside the plant, as a result of which Butternut turns yellow and dries out. A 70% solution of colloidal sulfur is used to fight infection.

Pests include:

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

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

Advantages and disadvantages

Butternut received from her parents - African and butternut squash - a lot of properties that became its advantages:

• early ripening 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 pumpkin Butternut;
• delicate fruit aroma;
• sweet taste;
• the possibility of fresh consumption;
• small weight of each fruit, allowing it to be used entirely;
• finding seeds only in the seed chamber;
• a small number of them;
• thin fruit crust;
• 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 Butternut pumpkin

Nutritionists advise the use of Butternut pumpkin fruits 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 a lot of flavonoids in fruits - alpha and beta-carotenes, lutein.

The invaluable benefits of Butternut pumpkin for the body:

• it supports the health of the pregnant woman and the baby with folic acid;
• successfully combats PMS symptoms - spasms, mood swings;
• improves intestinal motility;
• removes toxins from the body;
• thanks to the magnesium in 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 cancer - 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 by increasing bone density;
• fights prostate 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, age-related pigmentation. Biologically active substances make hair shiny, prevent dandruff, split ends.

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

Growing Butternut Pumpkin

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

You need to prepare the seeds. First, they are warmed up in a warm place for a month. Then 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 ones that remain floating 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 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, pumpkin seedlings of the Butternat variety are planted in open ground. At this time, the seedlings have two true leaves.

The soil is pre-dug up, humus and mineral fertilizers are applied. The plot must be on the sunny side. The planting scheme is 100 cm by 140 cm. The best predecessors are legumes, onions, cabbage. You should 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 abundant during the growing season. With an already formed ovary, moisture can be reduced so that the fruits grow, and not the leaves. In the ripening phase, watering is stopped altogether. It is recommended to pinch the lashes on the second sheet after the ovary. Collecting pumpkin varieties Butternut is carried out when the stalk dries out and the bark hardens.

How to cook Butternut pumpkin

The use of Butternut pumpkin for food is universal. It can be eaten 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, jam, pancakes, seasoning. Use is limited only in case of individual intolerance to the product.

Snack

For cooking you will need:

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

Cooking procedure:

1. Remove seeds from the fruit, rub it on a grater.
2. White cabbage is cut.
3. 16 leaves are separated from the red cabbage. Place them on a platter, sprinkle with lemon juice and olive oil.
4. Place the mixture on the sheets.
5. Season with sauce and pepper.

Cream soup

For cooking you need:

1. Cut the Butternut pumpkin in half.
2. Remove seeds.
3. Brush the halves of the fruit 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 bake for 15 minutes. in the oven.
7. Peel the pulp from the fruit, peel the garlic.
8. Saute the onions, add the zucchini and the Butternut pumpkin.
9. Simmer in hot broth.
10. Add 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 oven-baked Butternut pumpkin, 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 a baking dish, bake until brown.
5. Stir in 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 pumpkin recipes:

1. In a blender, mix 6 tablespoons of olive oil, juice of 6 limes, 3 branches of mint, salt and pepper.
2. Beat 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 diced pumpkin.
4. Add onion, parsley, salt.
5. Cook spaghetti.
6. Add them to vegetables.
7. Put out.
8. Sprinkle with cheese before serving.

Conclusion

Pumpkin Butternut has an interesting graceful shape, reminiscent of an hourglass. This is not its only advantage. It is popular for its properties.

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

Reviews about Butternut pumpkin

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