Squash is a truly North American vegetable, considered one of the “three sisters,” the other two being corn and beans.
Now many different varieties of squash are grown throughout the world, including France, Spain, and Australia.
The only difference between winter and summer squash is what time of the year they are typically eaten! Summer squash are soft-skinned, and ready to eat as soon as they are harvested. Winter squash have thick rinds, suitable for storing throughout winter.
- Waltham Butternut
- Royal Acorn
- Boston Marrow
Handle with care, squash breaks and bruises quite easily.
Butternut and hubbard varieties are best for long-term storage.
It is best to halve the squash before baking.
Microwave a whole squash for up to 12 minutes, but be sure to pierce in several places for ventilation.
|January to March, August to December|
Nutrition per 125 mL of butternut squash (108 g), baked:
|Total Sugar||2 g|
|Total Dietary Fibre||1.8 g|
|Vitamin C||16 mg|
Provided by Health Canada