Healthy and Sustainable Food
 Winter Squash
DATES AVAILABLE:
New England: September through October; Storage: 3-6 months
Mid-Atlantic: Mid-August through mid-November; Storage: 3-6 months
BRIEF DESCRIPTION:
Winter squash (Cucurbita maxima, C. pepo and C. moschata, Cucurbitaceae) are members of the gourd family that were first cultivated in the Americas around 5,000 B.C.E. Squash are typically divided into two types, summer and winter, based on their form. Summer squash generally has thin skin and tender flesh that can be eaten along with the seeds and are usually picked when they are less mature. Winter squash typically have tough exterior shells and firm, brightly colored, fibrous flesh containing seeds that must be removed. They have smooth skin, come in a variety of unique shapes and are usually harvested when they are fully mature. Skin colors will differ depending on variety but can be orange, yellow, tan, or green.
VARIETIES:
“Acorn” are round with a pointed blossom end, as the name suggests. These squash have dark green skin (that sometimes has specks of yellow) and yellow flesh that is sweet, nutty, and spicy. “Table Queen” is a frequently-grown variety.
“Buttercup” are small and round with dark green skin and deep orange flesh; they are mild and sweet. Buttercup squash has very hard skin that sometimes requires a powerful tool such as a hammer to break through.
“Butternut” has a long neck and round base; the skin is an even tan and the flesh is bright orange and sweeter than the Buttercup variety. Butternut squash (C. moschata) can grow to be 8-12 inches long and weigh up to 3 pounds.
“Delicata Squash” are small and cylindrical with a green-striped yellow skin; their yellow flesh has a mild but sweet flavor; similar to a sweet potato.
“Hubbard” are often huge and oddly shaped (oval but lumpy); their skin is dull blue or gray, and they have a moist yellow flesh that is less sweet than some of the other varieties.
“Kabotcha” are medium-sized with bumpy dark green skin and dark yellow flesh that is tender, sweet, and flavorful.
“Spaghetti” are large oval squash with bright yellow skin; they have pale yellow or white flesh that is fibrous and stringy. Spaghetti flesh has a very mild flavor and is often shredded with a fork after cooking to use as a substitute for pasta.
“Sweet Dumpling” are small and pumpkin-shaped; skins are cream colored with green stripes and yellow specks. Sweet dumplings have creamy yellow flesh that is mildly sweet.
“Turban” are very oddly shaped; they appear similar to a pumpkin with an additional bulb-like growth on the top. Skin color can vary from white through yellow and bright orange, to green. Turban flesh is yellow and has a nutty flavor.
USING WINTER SQUASH:
When shopping for winter squash look for specimens that are smooth, hard and free of bruises and blemishes. Ripe winter squash will have dull skin rather than shiny skin. Choose squash with parts of their stems still attached as they retain their moisture better than those without. Winter squash can be cut in half, cleaned of seeds and roasted or steamed until tender. Cleaned, halved squash can also be peeled and sliced then baked, steamed, or boiled. Squash pulp can also be used for soup, or baked in casseroles, soufflés, pancakes, custards puddings and pies. The flavor of cooked winter squash is complimented by earthy seasonings such as cinnamon, sage, cumin and tarragon.
NUTRITIONAL INFORMATION:
One cup of cooked squash contains about 75 calories. All varieties are high in beta carotene and fiber and are a good source of vitamin C; they also contain calcium, iron, and numerous important B vitamins such as folate, thiamin, and riboflavin.
STORAGE:
General: With their hard, thick skin, winter squash can be stored much longer than summer squash. Stored in a cool and dry place (between 50 and 60 degrees Fahrenheit and humidity of 50-70% with good ventilation) they may last through the winter, sometimes through the following spring. Peeled and cut into pieces, the squash can be stored in the refrigerator up to five daysin plastic wrap or a zip lock bag.
Freezing: Wash mature squash and cut into cooking size pieces, removing seeds. Cook until soft (either in boiling water, steam or in the oven). Remove the pulp from the rind and mash it. Place pan containing mash in cold water and stir to cool. Once cooled package the squash, seal and freeze.
Canning: Winter squash can be canned using a pressure canner.
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