About
Butternut squash, known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has a sweet, nutty taste, when cooked, similar to that of a pumpkin. 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.
Aroma profile
Derived from flavor compounds · verified measured labels + AI-predicted descriptors
0×53
1×19
2×14
minty×5
3×4
mint×4
sweet×4
fresh×3
Taste profile
Derived from this ingredient's compounds · measured taste classes (FART / ChemTastes)
bittersweet
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
(24e)-3α,7α,12α-trihydroxy-5β-cholest-24-enoyl-coa(22α)-hydroxy-sitosterol(+)-cis-abscisic aldehyde(24r,25r)-3α,7α,12α,24-tetrahydroxy-5β-cholestanoyl coa(22α)-hydroxy-campest-4-en-3-one(+)-neomenthol(-)-vestitol(-)-maackiain(24r,25r)-3α,7α,24-trihydroxy-5β-cholestanoyl coa(24e)-3α,7α-dihydroxy-5β-cholest-24-enoyl-coa(-)-menthone(+)-7-iso-jasmonate
Commonly combined
Frequently used together in real recipes — ranked by how specifically these ingredients appear together