· September- December
· Winter squash can be used in any recipe that calls for pumpkin.
· Can be served steamed, baked, or boiled.
· Squash soup served in a squash bowl makes an interesting and delicious option to your table.
· Acorn squash are the right size and shape for stuffing and baking.
· Spaghetti squash can be served with pasta sauce as substitute for pasta.
· Properly stored squash should keep 2-4 months at 50 degrees and dry location.
· Winter squash get better in storage as the starch converts to sugar.
· Have high levels of vitamin A and some vitamin C, folate and potassium.
HOW TO CAN WINTER SQUASH:
Wash; remove seeds; pare. Cut into 1–inch cubes. Boil 2 minutes in water. Do not mash. Cover with boiling water, leaving 1–inch headspace. Process in pressure canner, pints 55 minutes and quarts 90 minutes.
HOW TO FREEZE WINTER SQUASH:
Wash, cut in halves and scoop out seeds and membrane. Place cut side down on baking sheet and bake at 375 degrees until tender. Scoop out pulp; mash, cool, package, and freeze. Leave 1–inch headspace in rigid containers.