It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end.

When ripening, the flesh turns increasingly deep orange due to its rich content of beta-carotene, a provitamin A compound.

It was developed by Charles Leggett of Stow, Massachusetts, who, in 1944, crossed pumpkin and gooseneck squash varieties.

[8] Baked butternut squash is 88% water, 11% carbohydrates, 1% protein, and contains negligible fat (table).

[citation needed] Butternuts were introduced commercially in New Zealand in the 1950s by brothers Arthur and David Harrison, nursery workers, and Otaki market gardeners.