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 “A few of the more popular winter squash include
butternut, acorn, spaghetti, and butternut,” says Jennifer Fishburn,
University of Illinois Extension horticulture educator serving
Logan, Menard and Sangamon counties.
• Butternut squash is one of the most popular. This long,
pear-shaped squash is tan, with a thin rind that is easy to cut or
remove with a vegetable peeler.
• Acorn squash is a small squash that resembles an acorn and is
available in a variety of skin colors, including dark green, gold,
and white.
• Spaghetti squash, as its name suggests, resembles pasta strands
when cooked. The strands can serve as a low-calorie,
low-carbohydrate pasta substitute.
Harvesting and storing winter squash
Squash, a fruit, is generally harvested in September or October and
must be harvested before a hard frost. A light frost will kill the
vines, but won’t harm the fruit.
“Unlike summer squash, such as zucchini, which is harvested in the
immature stage, winter squash is harvested when the fruit is
mature,” Fishburn says. Their rinds are dull, dry, and hard and
cannot be punctured with a fingernail. Rinds should be free of
cracks and soft spots. Use caution not to injure the rind during
harvest.
When cutting squash from the vine, leave a 2- to 3-inch stem. Avoid
handling fruit by the stem since the weight of the fruit can cause
the stem to break. Most winter squash, with exception of acorn and
delicate, benefit from a curing process. To cure, place squash at a
temperature of 70°F to 80°F for 10 days. [to top of second
column] |
Winter squash have a long shelf life if stored
properly. Acorn squash can be stored up to two months, butternut
up to three months, and hubbard up to six months. Optimum
storage conditions for most winter squash harvests is around
55°F with a 50% to 75% humidity in a cool, dark location with
good air circulation. If possible, store squash in a single
layer and keep fruit from touching each other. All winter squash
except hubbards should be stored with stems attached.
Eating winter squash
Most winter squash can be baked, boiled, or steamed. Fishburn
cautions that the hard, tough rind is a challenge for most
cooks.
With the exception of spaghetti squash, winter squash is often
eaten as a sweet or savory side dish. Squash can be flavored
simply with salt and butter or with warm fall spices, such as
cinnamon, ground cloves, nutmeg, or basil and sweetened with
brown sugar, maple syrup, or honey.
Squash’s dense texture holds up well in soups, stews, chili, and
casseroles. The flesh can also be used in pies, muffins, and
cakes.
[By Jennifer Fishburn, Horticulture
Educator, Illinois Extension]
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