Squash is a tasty, nutrients-rich and easy to find vegetable. Its name is derived from the Narragansett Indian word askutasquash, which means green, raw, unripe; it was in fact the way they ate it. Being introduced by native Indians to the colonists at their first arrival in America, squashes were evidently eaten in South America more than 2,000 years ago.
Being members of the gourd family, squashes are commonly divided into two types: summer squash and winter squash. How can we tell the differences between both?
Unlike summer squash, which is picked young when the skin is tender and edible, winter squash is picked fully mature with a thick, hard, inedible protective skin. However, the hard skin provides it such protection that you can keep it in storage for up to 3 months. Winter squash is higher in iron, riboflavin, complex carbohydrates and vitamin A, though the skin of summer squash offers more beta-carotene.
Telling them apart can be quite a challenge though. There are so many varieties; most of them seem so oddly beautiful. Some common varieties are: banana squash, butternut squash, buttercup squash, delicate squash, Hubbard squash, pumpkin, spaghetti squash, sweet dumpling squash and acorn squash.
When you choose winter squashes look for ones that seem heavy for their size, with hard, deep-colored and blemish-free skins.
Never pick a squash with skin that is easily scraped with your fingernail. It means the squash is not matured yet. Look for rind with dull appearance. A shiny rind indicates the squash was picked too early or has a wax coating, which masks the skin and makes it inedible.
It is also best to choose a squash whose stem is firm, rounded and dry. One without stem is less resistant to bacteria.
Squash in cut pieces often found in groceries. Choose pieces with a good interior color and grained flesh that is not fibrous. The best flesh should be moist, but not too dry or too wet.
If you want to store winter squashes, put them in a cool, dry place with temperature between 55OF and 60OF. The lifespan will be shorter due to higher temperature, but the flavor will stay the same.
Storing winter squashes in the fridge will cause them spoil faster. If you need to store them in the fridge after all, keep them for up to 2 weeks. Squash in cut pieces should be tightly wrapped in air-free containers and refrigerated. Cooked, pureed one can be frozen for later use.
Agricultural Biodiversity 