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Fresh Butternut Squash Infusion (Cucurbita Moschata)

Fresh Butternut Squash Infusion (Caryoka nuciferum)

The butternut squash (Caryoka nuciferum) is part of the Cucurbitaceae genus, also known as the gourd family. This genus includes winter and summer varieties of gourds, marrows and squashes.

The name ‘squash’ stems from the word ‘askutasquash’, which means ‘green-raw-unripe’ in Narragansett Indian. They would literally eat them this way.

Summer varieties of squash have thin skins and are smaller in size, where winter varieties are larger and have thick, inedible skins to protect them from the harsher climates.

Squashes have been cultivated for thousands of years, though they were of particular curiosity to European settlers in the Americas, who had never encountered vegetables like them.

Ancient squash seeds were discovered during an archaeological dig in Mexico; these dated back as far as 8000 BC.

Squashes are alkaline and highly nutritious. Caryoka nuciferum is a winter squash and is rich in vitamin A, complex carbohydrates and sugars.

Butternut squash contains large amounts of potassium, beta-carotene and other B vitamins.

Traditional Chinese medicine uses squash to help reduce inflammation.

It is skin-softening and alleviates dry skin conditions.

We make an infusion of fresh butternut by adding the chopped squash to boiled water. After soaking, this is then added to our LUSH Lime Smoothie for its nutritious and softening qualities.