Winter squash can be used in any recipe that calls for pumpkin.
Can be served steamed, baked, or boiled.
Squash soup served in a squash bowl makes an interesting and delicious option to your table.
Acorn squash are the right size and shape for stuffing and baking.
Spaghetti squash can be served with pasta sauce as substitute for pasta.
Properly stored squash should keep 2-4 months at 50 degrees and dry location.
Winter squash get better in storage as the starch converts to sugar.
Have high levels of vitamin A and some vitamin C, folate and potassium.
HOW TO CAN WINTER SQUASH:
Wash; remove seeds; pare. Cut into 1–inch cubes. Boil 2 minutes in water. Do not mash. Cover with boiling water, leaving 1–inch headspace. Process in pressure canner, pints 55 minutes and quarts 90 minutes.
HOW TO FREEZE WINTER SQUASH:
Wash, cut in halves and scoop out seeds and membrane. Place cut side down on baking sheet and bake at 375 degrees until tender. Scoop out pulp; mash, cool, package, and freeze. Leave 1–inch headspace in rigid containers.