Live Healthy Live Well

One of my favorite cold weather foods is squash. Winter squash is different from summer squash in both form and function. It’s got harder rinds, more varieties, and greater nutritional value. The most common types–acorn, butternut, Hubbard, spaghetti, and crookneck–are super foods. They provide antioxidants such as alpha and beta carotene, lutein, and zeaxanthin. Winter squash is also high in vitamin C and manganese.

The combination of antioxidant and anti-inflammatory compounds in winter squash clue us that this food has great potential in the area of cancer prevention and cancer treatment. Winter squash also helps regulate blood sugar, an important factor in the control or prevention of Type 2 diabetes.

Gourds come in many different colors, shapes and sizes. They should be harvested before frost. A sign of maturity is that the stems turn brown and become dry. Don’t use the “thumbnail” test on gourds because it can cause a dent on the shell of the unripe gourd and lower its quality.

Winter squash has the potential to decay quickly, so inspect each variety carefully. Choose gourds that are firm and heavy for their size. The rind should be dull (not glossy) and hard. Soft rinds are an indication that the squash is watery. Don’t choose a squash if it shows any signs of decay, as those spots may be moldy.

Winter squash can be stored much longer than summer squash. Depending upon the variety, it may keep anywhere from one week to six months. Winter squash should be kept out of direct light, and not subjected to extreme heat or cold.

The ideal temperature for storing winter squash is between 50-60°F. In your home, this might be a cool, dark shelf, cabinet, or drawer in the kitchen, pantry, or closet. Squash will also store well in the basement if climate conditions are similar to the above.

Squash deteriorate rapidly if stored at temperatures below 50°F. Keep the surface of the gourd dry to prevent growth of fungi and bacteria. Air circulation will help prevent moisture from forming on the surfaces of the gourds; don’t store one on top of another. Also, do not store squash near apples, pears, or other ripening fruit. Those fruits release ethylene gas, which in turn may cause the squash to over-ripen and spoil.

It is especially nice to include squash with foods such as meat loaf and baked potatoes; an oven meal saves time and energy. But once a squash is cut open you need to cover it and store in the refrigerator. If you prefer to freeze excess squash, there are two preservation options. One is to cut the raw gourd into small chunks and freeze in containers or zippered bags. Or, you can cook the squash, mash it, and then freeze.

Written by: Donna Green, Extension Educator, Family and Consumer Sciences, Ohio State University Extension, Erie County, green.308@osu.edu

Reviewed by: Beth Stefura, Extension Educator, Family & Consumer Sciences, Ohio State University Extension, Mahoning County, stefura.2@osu.edu

Sources:

Winter Squash

https://www.canr.msu.edu/news/enjoy_the_taste_and_health_benefits_of_winter_squash