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All forms of squash are native to the Western Hemisphere. The word itself comes from the Native American term "askutasquash" which means "eaten raw." Today, however, all squash is eaten cooked, and is showing up in menus from all ethnic origins — from Italian to Caribbean to Thai.

When to buy: Most squash is picked throughout the fall and put into storage where they keep remarkably well for months. Look for heavy fruit with a dry, corky stem. Avoid squash with bruises, cuts or dark patches of frost-bite, as this can affect their shelf-life.

Fun fact: The terms "summer" and "winter" squash are based only on usage, and not on seasonal availability. Both types are available all winter, with some beginning as early as late summer. Those that can be stored for many months became known as "winter" squash.

Prep & Storage

Quick Tips

  • Don’t rinse summer squash until just before cooking.
  • Squash can be a great substitute for starchier carbs like pasta, rice and other grains.
  • Choose firm, well-shaped squash that are heavy for their size and have a hard, tough skin. Do not choose those that have sunken or moldy spots. Avoid squash with cuts or punctures in the skin. Also, slight variations in skin color do not affect flavor. A tender rind indicates immaturity, which is a sign of poor quality in winter squash varieties.
  • Wash and cut squash into small pieces, remove seeds and peel. Cook until soft. Mash pulp or put through sieve.
  • Cool by placing pan containing squash over crushed ice and stir until cool. Place in an appropriate freeze bag, or container, with 1/2" headspace; freeze.

Serving Suggestions

  • All varieties are great for puréeing, roasting and baking. Once squash is cooked and mashed, it can be used in soups, main dishes, vegetable side dishes, even breads, muffins, custards and pies.
  • Boil or mash winter squash just as you would potatoes. Or add peeled squash cubes to your favorite soups, stews, beans, gratins and vegetable ragouts.
  • Dress any cooked winter squash with butter and herbs, a cream sauce, cheese sauce, maple syrup and nuts, marinara sauce or stewed fruit.

Storage Tips

  • To store summer squash, place it unwashed in plastic bags in the crisper drawer of the refrigerator. It will keep for 2-3 days.
  • Most winter squash can be stored for several  months if kept in a cool (but not  cold), dry, dark location. Cooked squash will keep in the refrigerator for 4-5 days.

You deserve the best quality fruits and veggies and we're committed to bringing them to you. Remember though that certain crops may not be available due to weather conditions.