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Vegetables and Fruit...The Invite Us Along! Campaign |
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Did you know?
There are many different types of squash. The different varieties include: Acorn, Butternut, Delicata, Hubbard, Kabocha, Spaghetti and Turban.
Squash is a source of vitamins A, C and folate. A half cup of squash provides 8% of the Recommended Daily Intake for vitamin A, 12% for vitamin C and 6% for folate. One serving of squash equals a half cup of cubed, or half an acorn or ¼ of a butternut squash.
Buying
- Choose squash with a dry, hard surface free of soft spots and bruises.
Storing
- Store in a cool, dry, dark, well-ventilated place for up to 2 months or at room temperature for 1 week.
- If the squash is cut, cover and put in the refrigerator for up to 5 days.
Preparing
- To prepare, pierce squash and microwave for 5 minutes on high power. When the squash has cooled, it is easy to cut and peel. Remove seeds, and then boil, bake, steam or roast it.
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