WINTER SQUASH

When to Buy/In Season:
Season: all year, best supplies are in fall

How to Select:
Look for squash heavy for its size, with a hard skin. Tender skin indicates immaturity or poor quality

Organic Issues:

Pesticide Issues:
EWG 2009 Dirty Dozen, winter squashes rank #28 for highest levels of pesticide residues

How to Store:
Fresh:
Store: refrigerate or store at cool temperature for using within a few weeks

Frozen:
To Freeze from fresh:

Preparation: Select firm, mature squash with a hard rind. For spaghetti squash, mashing the cooked pulp is not necessary.

Cook until soft in boiling water, in steam, in a pressure cooker or in an oven. Remove pulp from rind and mash. To cool, place pan containing pumpkin in cold water and stir occasionally. Package, leaving ½-inch headspace. Seal and freeze.

3 pounds yields 2 pints

Store in the freezer (0F) up to six months

Canned:
Store cans up to 3 years.

Photo Source: Ed Chadwick

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