Using & Storing Winter Squash

Janis Hunter,
Home & Garden Information Center

There are many varieties of South Carolina-grown winter squash available in the fall. Most varieties will keep up to 3 months if stored in a cool, dry place, and Hubbard squash keeps well up to 6 months. Spaghetti squash has a shorter storage life of about 2 months.

Winter squash is nutritious and low in calories. It is an excellent source of beta-carotene, which the body uses to make vitamin A. It also is a good source of fiber and vitamin C.

All winter squash bakes well. Most varieties have a sweet, buttery, firm flesh and can be substituted for one another in recipes, with the exception of spaghetti squash. Try this easy but tasty recipe.

Mashed Winter Squash

Note: Each pound of squash yields about 1½ cups when cooked and mashed.
For every cup of mashed squash use:
2 tbsps. margarine
1 tsp. brown sugar
¼ tsp. salt
⅛ tsp. ginger
2 to 4 tbsps. orange juice

Wash and bake the squash, then mash the cooked squash. Measure the amount of mashed squash and determine the amount of remaining ingredients needed. Mix in the margarine, brown sugar, salt and ginger. Add the orange juice, a tablespoon at a time, until squash is the consistency you like. Each ½ cup serving contains 120 calories and 4 grams of fat.

Refer to HGIC 4258, Using & Storing Winter Squash for more tips on buying and cooking winter squash.

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This information is supplied with the understanding that no discrimination is intended and no endorsement by the Clemson University Cooperative Extension Service is implied. All recommendations are for South Carolina conditions and may not apply to other areas. Use pesticides only according to the directions on the label. All recommendations for pesticide use are for South Carolina only and were legal at the time of publication, but the status of registration and use patterns are subject to change by action of state and federal regulatory agencies. Follow all directions, precautions and restrictions that are listed.