All About Squash

Winter Squash

Acorn Buttercup Butternut Kabocha

Varieties Grown in New York State Nutrition and

• Acorn • Buttercup • Butternut* • Kabocha*

*These are Harvest of the Month varieties we will get to try from local farmers!

How to Grow It

• Difficulty: Easy, annual plant • Sun & Soil: Full sun, well-drained, warm soil

with fertilizer

• Size: Need some room! Winter Squash goes

as a low and climbing vine. You can expect 2+ squashes per plant!

• Planting Time: 2-3 weeks after last frost • Time to Harvest: 60-110 days after planting • Expert Tip! Winter Squash has edible flowers!

Batter them, or use them as a pretty salad garnish!

• In addition to being low in calories, Winter

Squash is an excellent source of Vitamin A, some B Vitamins, and Vitamin C.

• It is also a good source of fiber, copper, and

potassium.

• Winter Squash is rich in nutrients like anti-

oxidants, and also helps support the immune system and healthy vision.

Selection

• At its peak, a fully-ripe Winter Squash will

have firm, dull-colored skin, and feel heavy for its size.

• If the Squash is too young, it will be shiny

and less flavorful, and if it’s too old, it will have crinkly skin and a rough inside.

More

Apples are a good Winter squash is an excellent source of fiber. source of vitamin

Winter squash was originally cultivated for its seeds

Winter squash was developed from wild squash originating in the region between Mexico and Guatemala.

10,000

YOU CAN EAT THE SEEDS OF WINTER SQUASH – SIMPLY ROAST THEM!

Winter squash differs from summer squash in that it is harvested and eaten in the mature fruit stage when the seeds have matured and the skin has hardened into a tough rind. At this stage, it can store well during the winter!

ONE CUP OF COOKED WINTER SQUASH IS LOW IN CALORIES AND FAT.

1 butternutsquash (about3pounds) 1pintvegetablebroth 1 apple, diced 1small onion, diced 2tablespoonsbutter 1/2teaspoonsalt 1/3teaspooncinnamon 1/4teaspooncumin 1/2cup milk 1teaspoonoil

@TCFarmtoSchool 1.

2.

3.

4. 5. 6. 7. 8. 9. 10. 11. Cut squash in half lengthwise, scoop out seeds. Coat with oil. Place cut side down on a rimmed baking sheet. Poor a little bit of water around the squash. Roast at 400 degrees F until soft. about 40 minutes. Cool. Scoop out meat, discard skin. Transfer to a bowl and puree until smooth. Saute onions and apples in butter. Add squash. Flavor with salt and pepper. Add stock and milk. Bring to boil. Burr mix. Flavor with cinnamon and cumin. Serve!