Butternut squash is rich in phytonutrients and antioxidants, low in fat, and dietary fibre for the maintenance of the human body. Yoghurt is custard-like food made from curdled milk. The culturing process makes yoghurt more digestible than milk. Yoghurt has less lactose than milk; the culturing process breaks down the milk sugar lactose into glucose and galactose and these can be easily absorbed by lactose-intolerant persons. The main objective of the research is to assess the proximate composition of the fruit and also develop a new product (butternut squash yoghurt) using butternut squash. Butternut squash was acquired from Kukobila in the Savelugu district of Northern region, Ghana and samples prepared for proximate analyses and the development of the new product; butternut squash yoghurt. To promote the production and reduction of postharvest losses in butternut squash, the study assessed the development and production of butternut squash yoghurt, its benefits and consumer acceptance. Butternut nut squash samples were acquired from Kukobila in the Savelugu district of Northern region, Ghana and prepared for the development of butternut squash yoghurt. Butternut squash yoghurt was prepared following the process for preparing Greek yoghurt in the proportion of 2 kg of butternut squash to 360 g of skimmed milk. Finished butternut squash yoghurt was analysed for proximate composition, and consumer acceptance using a taste panel of sample size thirty. Butternut squash yoghurt can be described as a healthy choice based on the proximate composition and the many benefits cultured yoghurt brings to consumers. Producing butternut squash yoghurt in commercial quantities will benefit farmers, processors and consumers.
