Winter Squash

winter-squash.jpg

Photo attribution: 

Flickr: Tim Sackton

kabocha squash.jpg

Photo attribution: 

Flickr: _e.t

pumpkin.jpg

Photo attribution: 

Flickr: oatsy40

Foods Included

Pumpkin, Acorn, Butternut, Red Kuri, Kabocha, Spaghetti, Delicata, Cushaw, Buttercup squash

Description

Winter squash come in a variety of colors and shapes and have a hard outer shell. They are always cooked before eating.

Buy It

  • Choose solid & heavy squash.
  • Skin should be a deep color.
  • Avoid cracks, soft spots, and moldy areas.

Store It

  • Most varieties survive well in the pantry, or any cool and dry spot. Cut up squash may be refrigerated.

Cook It

  • Slice off a thin layer of the bottom to create a flat surface.
  • Cut it in half.
  • Use a spoon to remove the seeds and stringy innards of the squash.
  • Bake skin side down on a baking sheet for 45-60 minutes in the oven, preheated to 400 degrees.
  • Squash is ready when a knife easily pierces through the largest part of the squash.
  • Scoop out flesh and mash with butter and salt.

Why It's Great

  • Vitamin A keeps our eyes working, our immune system strong, and our cells growing.
  • Vitamin C keeps our immune system strong and helps our bodies heal quickly.
  • Fiber helps with healthy digestion and keeps us feeling full.  Eating enough fiber has been shown to keep our hearts healthy too.
 

Photo credits (clockwise from left)

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