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Winter Squash - Monthly Magazine (2021)

Winter Squash

Winter Squash Basics

Winter squash is an excellent source of vitamin A and also provides many minerals.

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  • Choose squash that are firm and heavy for their size. Avoid squash with soft spots or broken skin.
  • Winter squash is often available year round but may cost less and taste better in fall and winter. Find Oregon-grown winter squash at local markets August through November.
  • Canned and frozen winter squash are available year round. They may be a good buy when you need a small amount or want to save cooking time.

Some Types of Winter Squash

Most types can be used in any recipe calling for winter squash.

  • Butternut
  • Pumpkin
  • Kabocha
  • Spaghetti
  • Hubbard
  • Acorn
  • Delicata

Store Well Waste Less

  • Store whole squash in a dark, dry, and cool place (50 to 55 degrees F).
  • Rinse squash under running water before peeling or cutting.
  • Wrap cut squash and refrigerate for up to 1 week.
  • Freeze cooked squash for longer storage. Pack recipe-sized amounts in airtight containers and use within 8 to 12 months.

Keep Seeds for Roasting

Toss 1 cup dry seeds with 2 teaspoons vegetable oil and seasonings of your choice.

Microwave on HIGH for 6 to 8 minutes, stirring every 2 minutes, until golden.

Or Bake at 350 degrees F for 15 to 25 minutes, stirring several times, until golden.

Enjoy Winter Squash


Cook Winter Squash

Butternut Squash and Chile Pan-Fry

Kids Can!

Kids can help roast squash seeds. They can:

  • rinse seeds in a colander under warm water.
  • separate seeds from stringy fibers.
  • find roasting directions on front page.

Top Spaghetti Squash

Try pasta sauce, parmesan cheese, sautéed vegetables, or chili.