Food: Winter Squash [edit]

Other Names:南瓜 (Chinese), الشتاء الاسكواش (Arabic), Les courges d'hiver (French), De zapallo de invierno (Spanish), Тыква (Russ... All Translations
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Edited by: Sheri Wetherell

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Foodista Blog: “Winter Squash is Delicious, Healthy, and in Season”

November 06, 2009

Though overshadowed by their pumpkin cousins, squash have an appeal all their own.  Their mottled orange and green skins, excessively bumpy or smooth, and many different sizes and shapes draw ...

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Wikipedia

Winter squash (Australia: pumpkin) is a warm-seasoned vegetable, representing several species within the genus ''Cucurbita''. It differs from summer squash in that it is harvested and eaten in the mature fruit stage, when the seeds within have matured fully and the skin has hardened into a tough rind. At this stage, most varieties of this fruit can be stored for use during the winter. It is generally cooked before eating.

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[edit] About Winter Squash

Generally, squash are divided into two categories: summer squash and winter squash. Winter sqaush have hard, thick skins and seeds. They have deep yellow to orange flesh that is firmer than that of summer squash, thus requiring longer cooking. Winter squash varieties include butternut, hubbard, buttercup, acorn, spaghetti, kabocha, pumpkin and turban. Though most varieties are available year-round, winter squash is best from early fall through winter.

When selecting winter squash, choose one that is heavy and hard with a deep-colored rind free of blemishes. The hard skin of a winter squash protects the flesh and allows it to be stored for longer periods.

Want to know if this food is in season near you? Download the Locavore iPhone app for produce seasonality information!

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