Rosauers - Winter Squash

Selecting winter squash

When selecting winter squash (hard squash), the shell should be intact and show no decay. Winter squash seeds are expected to be hard and inedible and are scooped out before or after cooking. Avoid squash that shows any soft or watery areas.

Varieties	Appearance	Color Of Shell	Color Of Flesh
Acorn	Rigid, acorn-shaped	green, gold or white	Yellow-orange
Banana	Large, cylindrical	Pale yellow to ivory	Orange
Buttercup	Squatty, capped on top	Dark green with light green stripes	Yellow to orange
Butternut	Small round end, thick neck	Tan	Orange
Carnival	Pumpkin-shaped	Pale yellow with green marks	Yellow
Delicata	Long and slender	Yellow with green stripes	Yellow to cream
Gold Nugget	Pumpkin-shaped	Orange	Orange
Hubbard	Large, plump middle and tapered neck	Ranges from green blue and orange	Orange
Kabocha	Pumpkin shaped	Light with dark green stripes	Yellow
Red Kuri	Round	Red	Yellow orange
Spaghetti	Oval	Yellow	Yellow to cream
Sweet Dumpling	Pumpkin-shaped	Light with dark green stripes	Orange
Turban	Bumpy, capped	Orange to red with green stripes	Orange

Storing

Winter squash should be stored at room temperature, refrigeration will change the flavor and texture. Squash properly stored should keep up to a month or more. Cut squash should be tightly sealed in a plastic bag or wrap up to a week.

Preparation

Winter squash can be cut into halves or pieces, seeds are removed and the squash can be baked, steamed, micro waved or boiled.

Nutrition Information

Winter squash is a good source of complex carbohydrates such as starch, and also fibre. It is also a source of niacin, potassium, iron and beta carotene. Usually, the darker the skin is, the higher the beta carotene content.