Winter Squash are one of our best sources of carotenes, offering an off season antioxidant boost.
Did You Know?
- Winter squash is a warm-season vegetable that can be grown in most of the country.
- It differs from summer squash in that it is harvested and eaten in the mature fruit stage, when the seeds within have matured fully and the skin has hardened into a tough rind. When ripened to this stage, fruits of most varieties can be stored for use throughout the winter.
- Prepare winter squash by peeling, deseeding and roasting, boiling or steaming until tender. An ‘easier’ preparation is to cook the squash cut in half since peeling can be difficult.
- Once cooked, pulp can be scooped out or skin gently removed.
- Peels of many winter squash can be left on eaten such as for Delicata, Butternut, Kabocha and Acorn. It gives a nice texture, nuttiness and extra fiber. Just be sure to wash well before cooking.