Food facts, Squash

Winter Squash Nutrition, Selection, Storage and Availability Winter squash is a good source of complex carbohydrates, fiber and carotene.  To select a good winter squash, look for a dull skin and make sure the product is firm, heavy and free from cracks, soft spots and other blemishes.  It’s best to select a squash with the stem still attached and when the rind is hard. Winter squash stores easily – up to one month at room temperature and for longer periods of time in cooler temps when given proper spacing.  Fresh winter squash is available from September through November in Wisconsin.

Squash Extras Popular squashes amongst consumers include the acorn, banana, buttercup, butternut, delicate, Hubbard, kabocha, spaghetti, and turban.  Squash is one of the “three sisters” along with corn and beans to Native Americans – it originated in Argentina, and then became popular in the US.  Early settlers used the vegetable similar to how we use it today – for food and decoration.

Information from the Wisconsin Fresh Market Vegetable Growers Association, the Wisconsin Department of Agriculture, Trade & Consumer Protection and the University of Wisconsin-Extension.