Squash (Winter)

Squash (Winter)

Squashes generally refer to four species of the genus Cucurbita native to the Mexico and Central America, also called marrows depending on variety or the nationality of the speaker. In North America, squash is loosely grouped into summer squash or winter squash, as well as autumn squash (another name is cheese squash) depending on whether they are harvested as immature fruits (summer squash) or mature fruits (autumn squash or winter squash). Gourds are from the same family as squashes. Well known types of squash include the pumpkin and zucchini. Giant squash are derived from curcurbita maxima and are routinely grown to weights nearing the size of giant pumpkins. Winter squashes (such as butternut, Hubbard, buttercup, ambercup, acorn, spaghetti squash and pumpkin) are harvested at maturity, generally the end of summer, cured to further harden the skin, and stored in a cool place for eating later. They generally require longer cooking time than summer squashes.

Details about Squash (Winter)

Crop Availability
JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
 
 
 
 
 
 
 
 
 
 
 
 
Product Characteristics
  • Acorn - Green
  • Buttercup - Green
  • Butternut
  • Hubbard - Green/Orange
  • Banana
  • Spaghetti
  • Hard shelled
Care and Handling
  • Ideal storage temperatures: 50-55°F / 10-13°C
  • Humidity between 70-75%
  • Keep dry with good ventilation
  • Provide adequate protection against temperature extremes
Nutritional Information
per 100 g serving (175 mL sliced)
  • Energy
    43 Cal (180 kJ)
  • Protein
    1.5 g
  • Fat
    0.2 g
  • Carbohydrate
    8.8 g
  • Dietary Fibre
    1.5 g
  • Sodium
    4 mg
  • Potassium
    350 mg
Industry Benefits
  • Consistent high quality
  • Continuity of supply
  • Multiple pack alternatives
  • Delivered quotations anywhere
  • Excellent customer service
Preparation Tips
  • Store in cool area
  • Cut squash to serving size
  • Remove all seeds and stringy portions
  • Bake, broil or steam
Daily Recommended Intake %
  • Vitamin A
    41 %
  • Vitamin C
    21 %
  • Thiamin
    7 %
  • Folacin
    10 %
  • Pantothenic Acid
    6 %
  • Magnesium
    8 %
  • Iron
    4 %