Very nutritious -Mostly carbs, with some protein, they are very low in Saturated Fat, Cholesterol and Sodium. They are also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Calcium and Magnesium, and a VERY good source of Vitamin A, Vitamin C, Potassium and Manganese. They also contain some Omega 3 and Omega 6 fatty acids.
Stores REALLY well - Winter squashes have a hard rind on them that really helps them keep their shelf quality. Some actually improve in flavor after curing and storing. The Banana types and the Hubbards are huge and can feed quite a crowd from a single squash. Most will tolerate chunks being cut out of them over a few days without any noticeable loss in flavor or taste.
- Table Queen (acorn type) 1 to 2 months
- Butternut 2 to 3 months
- Hubbard types 3 to 6 months
- Banana 3 to 6 months
- Buttercup (turban type) 3 to 6 months
- Sweet Meat 4 to 6 months
Easy to grow - because of how fast they sprout and how quickly the long vines grow. You do need some room for them to roam though.
Easy to harvest – Harvest all types of squash and pumpkin before frost begins. Squash are ready for harvest when the rind is hard enough to resist fingernail scratches. Cut the stem 2 to 4 inches from the fruit. Pumpkins without stems do not store well. Hubbard-type squash stores best with the stems completely removed. Handle fruit carefully to keep them in good condition.
Cure for best storage. Nearly all mature squash, except acorn types, will benefit from a short period of curing. Curing is holding squash and pumpkin at a temperature favorable for healing cuts and scratches and for forming a protective corky layer over injuries and cut surfaces of the stem. Cure squash and pumpkin for 10 days at temperatures of 80 to 85°F.
Storing your bounty – Squash and pumpkin deteriorate rapidly if stored at temperatures below 50°F. The best storage temperature is between 50 and 55°F. Fruit that has been exposed to freezing before harvest also will deteriorate rapidly.
TASTE DELICIOUS?! Roasted, pureed and in soups!
