Monthly Produce Highlight: Winter Squash (various types listed)
- Blue Hubbard
- Heart of Gold/Festival/Carnival
- Kobocha (green or red)
- Pie Pumpkin
- Red Kuri
- Sweet Dumpling
When are they in Season? October, November and December. Don’t be fooled by the season they’re harvested. Winter squash can generally be harvested in the Fall when the skins thicken and can be stored through the winter in a dry place.
Squash hold an abundance of nutrition. They’re full of fiber, magnesium, vitamin B6, carotenoids, vitamin C, and potassium. They’re nutrient dense and a great addition to any meal or snack.
There are many varieties of winter squash, some with very tough skin and others that are tender enough to be eaten after cooking. The most common squash that are eaten with the skins remaining are delicata and kabocha. The easiest cooking method is by cutting the squash in half, scooping out the seeds, drizzling with olive oil and roasting at 350 °F until flesh is tender. Winter squash can also be:
- Cubed and roasted in the oven until tender and crispy
- Pureed in soups and desserts
- Cooked and then used in stir fry’s and curries
- Used as a bread replacement in “egg-in-a-hole!”