Winter squash (Australia: pumpkin) is a warm-seasoned vegetable, representing several species within the genus Cucurbita. It differs from summer squash in that it is harvested and eaten in the mature fruit stage, when the seeds within have matured fully and the skin has hardened into a tough rind. At this stage, most varieties of this fruit can be stored for use during the winter. It is generally cooked before eating.
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Planting
Because squash is a tender vegetable, the seeds do not germinate in cold soil. They are also easily destroyed by frost. It is therefore necessary to plant after the soil is thoroughly warmed and all sign of frost has passed.
Maintenance
Winter squash can be harvested whenever the fruits have turned a deep, solid color and the skin is hard. Most of the crop is harvested in September or October, before heavy frosts hit the planting area. When cutting squash from the vine, two inches of stem should remain attached if possible. Cuts and bruises should be avoided when handling. Fruits that are not fully mature, have been injured, have had their stems knocked off, or have been subjected to heavy frost do not keep and should be used as soon as possible or be composted (watch for seedlings in the compost).
Nutritional value
Winter squash is a good source of complex carbohydrates such as starch[citation needed], and also fibre.
It is an excellent source of vitamin A, a great source of vitamin C, potassium, dietary fiber and manganese, and a good source of folate, omega 3 fatty acids, vitamin B1 (thiamin), copper, tryptophan, vitamin B6 (pyridoxine), vitamin B3 (niacin) and vitamin B5 (pantothenic acid) [1].
It is also a source of niacin, iron and beta carotene. Usually, the darker the skin is, the higher the beta carotene content[citation needed].
Varieties
- Acorn squash (Cucurbita pepo)
- Amber squash
- Ambercup squash (Cucurbita maxima)
- Arikara squash (Cucurbita maxima)
- Atlantic Giant (Cucurbita maxima)
- Autumn cup squash
- Banana squash (Cucurbita maxima; also called Pink Banana squash)
- Buttercup squash (Cucurbita maxima)
- Butternut squash (Cucurbita moschata)
- Calabaza
- Carnival squash (Cucurbita pepo)
- Cushaw (also called "winter crookneck squash")
- Delicata squash (Cucurbita pepo; also called Peanut squash)
- Gem squash (Cucurbita pepo)
- Georgia candy roaster (Cucurbita maxima)
- Giraumon
- Gold nugget squash (also called "golden nugget squash")
- Heart of gold squash (Cucurbita pepo; a hybrid of acorn squash and sweet dumpling squash)
- Hubbard squash (Cucurbita maxima)
- Jarrahdale pumpkin (Cucurbita maxima)
- Kabocha (Cucurbita maxima)
- Lakota squash (Cucurbita maxima)
- Long Island cheese squash (Cucurbita moschata)
- Mooregold squash (Cucurbita maxima)
- Red kuri squash (also called "Hokkaido squash," "orange Hokkaido squash," or "baby red Hubbard squash")[1]
- Rouge vif d'Estampes (also spelled Rouge vif d'Etamps)
- Spaghetti squash (Cucurbita pepo)
- Sugar loaf squash
- Sweet dumpling squash (also called "dumpling squash"; Cucurbita pepo)
- Turban squash (Cucurbita maxima)
References
External links
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