1 serving = 85 g (1/12 medium)
- Source of potassium (290 mg per serving)
- Sodium-free (0 mg per serving)
- Fat-free (0 g per serving)
A squash heavy for its size with hard rind that’s not shiny.
Keep in a cool, dry, dark and ventilated place for up to two months or at room temperature for one week. If cut, cover refrigerate for up to five days.
Rinse. Cut squash in half. Remove seeds and stringy fibre. Cut into serving sizes before cooking.
*There are many varieties of winter squash. Nutritional value is only available for butternut squash specifically right now.← Back to Veggies From A-Z