Winter Squash

squashes; photo by Edwin Remsberg, USDAAcorn, 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.


For more recipes and nutrition and preparation information, see Winter Squash and Pumpkins, Bulletin #4176. Part of UMaine Extension’s Vegetables and Fruits for Health series. Includes recipes and “how to” video.