Winter squash come in several varieties including pumpkins, butternut, acorn, delicata, spaghetti, kabocha, and more. They are closely related to summer squash, but have thicker skin and more developed seeds. Winter squash have been in cultivation for about 8,000 years!

To Store:

Winter squash will keep for 1-2 months or more when stored in a cool, dark place (with the exception of delicata which will store well for ~10 days due to its thinner–and edible– skin!). Check regularly for any damage or soft spots.

Preparation:

It is easiest to prepare winter squash with the skin on, and remove skin after baking. Wash the squash first to remove any soil. Slice in half and scoop out seeds (save for roasting!). Coat in oil of choice and place flesh side down on a baking dish. Once cooked, squash can be added to soups, stews, casseroles and more! Spaghetti squash makes a great pasta substitute for our gluten-free friends. Butternut squash can also be made into a sweet pie similar to pumpkin!