History
If you were to travel back in time, nearly 5000 years ago, you would find squash as a main staple of the Native American diet. It was the Native Americans who introduced this vegetable to European settlers. In fact, George Washington and Thomas Jefferson became avid growers of squash, cultivating its many varieties.
The entire squash family includes pumpkins, summer, and winter squash. During the fall and winter seasons, winter squash is particularly abundant and is often used not only for food but for decoration. Winter squash is planted in the spring, matures throughout the summer months, and is harvested in early fall. It is important to harvest squash with about two inches of stemremaining. If the stem is cut too short, it could damage the protective skin covering and lead to early decay of the vegetable.
Popular varieties of winter squash include: acorn, buttercup, butternut, hubbard, pumpkin, spaghetti, and turban.
Nutrient analysis for ½ cup winter squash: calories: 21, protein: 1g, carbohydrate: 5g, fat: 0g, cholesterol: 0mg, saturated fat: <1g, sodium: 2mg, fiber: 1g
Storage
Depending on the variety, winter squash can be stored for up to six months in the right conditions. Most squash also benefit from a storing method called curing, which means holding the vegetable at room temperature for about 10 to 20 days. This must be why squash became such a popular decoration for the fall! After the 10 to 20 days at room temperature, it is important to store the squash in a cool, dry area, such as your basement. Large, thick-skinned winter squash can be stored for up to 6 months, whereas smaller, thin-skinned winter squash (like acorn and butternut) can be stored for up to 3 months. Squash can also be stored at room temperature but has half the storage time.
Nutritional Value
Winter squash is a great source of complex carbohydrates such as fiber, which helps with regularity. Squash is also high in potassium, niacin, iron, and beta carotene. A generaly rule to follow is the deeper the orange color, the higher the beta carotene concentration. Beta carotene is important because it forms Vitamin A in the body. Vitamin A is necessary for vision, bone development, and the growth and maintenance of cells.
Preparation and Serving
The most popular way of preparing squash is to cut it in half, along the length of the squash, scoop out the seeds, and either bake, steam, or microwave it with the cut side facing down in the dish. Once the flesh can be pierced with a fork, give it a little sweet flavor by sprinkling some brown sugar or maple syrup over top.