5+ A Day
Buttercup Squash


Buttercup squash is available from December through to June.


Storage and Handling

Store in a cool, dry and dark place, when cut store in the refrigerator. Handle all fresh produce with care and wash before eating.



Buttercup squash is believed to have been cultivated by the Incas, and are thought to have been eaten in the Americas over 5,000 years ago.  



  • Along with onions, buttercup squash dominates our fresh vegetable exports, making it a very important crop to the New Zealand economy
  • Buttercup squash is a member of the cucurbitaceae family that includes pumpkins and gourds


Growing Facts

  • Plant in mid spring
  • The main growing areas in New Zealand are Gisborne and Hawke’s Bay
  • Each butternut squash plant will produce several large squash

Nutrition Information

1 wedge, diced = 130g

  Average Quantity per serving % Daily Intake per serve Average Quantity per 100 g
Energy (kJ/Cal) 311/74 4% 239/57
Protein (g) 1.8 4% 1.4
Fat, total (g) 0.3 0% 0.2
- saturated (g) 0.07 0% 0.05
Available carbohydrate (g) 14.5 5% 11.1
- sugars (g) 6.2 7% 4.8
Dietary Fibre (g) 3.00 10% 2.3
Sodium (mg) 1 0% 1
Folate (µg) 65 35% RDI* 50
Vitamin A Equiv. (µg) 690 92% RDI* 531
Vitamin C (mg) 33 83% RDI* 26
Pantothenic acid (mg) 0.50 10% ESADDI** 0.4
Vitamin E (mg) 2.38 24% RDI* 1.83
Potassium (mg) 612   471

Percentage Daily Intakes are based on an average adult diet of 8700 kJ

Your daily Intakes may be higher or lower depending on your energy needs.

*Recommended Dietary Intake (Average Adult)

**Estimated Safe and Adequate Daily Dietary Intake 

Source: FOODfiles 2016