Maine Harvest for Hunger

WINTER SQUASH

Acorn, Buttercup, Butternut, Hubbard, Pumpkin, Spaghetti

Choose: Firm, well-shaped squash that are heavy for their size and have a hard, tough skin. Don’t choose those that are sunken or have moldy spots.
Store: Winter squash and pumpkins should be stored in a cool dry place and will keep for several months.
How to use: To cook, wash and cut into quarters or smaller pieces. Peel and remove seeds. Boil or steam in a small amount of water for about 25 – 35 minutes or until tender. To bake, wash and cut in half or in smaller pieces depending on the size. Remove seeds. Place cut side down in a shallow baking pan and bake at 375°F for about 40 – 50 minutes.

Recipes:

For more recipes, nutrition, and preparation information, visit the Winter Squash and Pumpkins, Bulletin #4176 – part of UMaine Extension’s Vegetables and Fruits for Health series (includes recipes and “how to” video).

Questions?

For more information about Harvest for Hunger, contact extension.harvestforhunger@maine.edu or complete and submit our contact form.

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