Winter squash

Butternut squash, a variety of winter squash

Winter squash is a summer-growing annual 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.

In Australia: Specific cultivars of squash , that seem to have many features of the winter squash, except having distinctive dark green exterior and bright orange interior, are called pumpkins and sold and used as pumpkins. The lack of orange skin pumpkins has prevented Halloween occuring in Australia.

Planting

Because squash is a frost-tender vegetable, the seeds do not germinate in cold soil. Most squash seed require a minimum soil temperature of 15°C to germinate. 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 (Northern Hemisphere), 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

A Blue Hubbard squash (a variety of Cucurbita maxima), showing bright orange flesh

Winter squash is a low-calorie, good source of complex vegetable carbohydrates and dietary fiber.

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).

It is also a source of niacin, iron and beta carotene. Usually, the darker the skin is, the higher the beta carotene content.

Subspecies, cultivars and varieties

Main article: List of gourds and squashes

Cucurbita maxima

• Ambercup squash
• Arikara squash
• Atlantic Giant
• Banana squash (also called Pink Banana squash)
• Buttercup squash
• Georgia candy roaster
• Hubbard squash
• Jarrahdale pumpkin
• Kabocha
• Lakota squash
• Mooregold squash
• 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)
• Turban squash

Cucurbita mixta

• Cushaw squash

Cucurbita moschata

• Butternut squash
• Long Island cheese squash (Cucurbita moschata)

Cucurbita pepo

• Acorn squash
• Carnival squash
• Delicata squash (also called Peanut squash)
• Gem squash
• Heart of gold squash (Cucurbita pepo; a hybrid of acorn squash and sweet dumpling squash)
• Spaghetti squash
• Sweet dumpling squash (also called "dumpling squash"; Cucurbita pepo)

• Autumn cup squash
• Calabaza
• Cushaw (also called "winter crookneck squash")
• Giraumon
• Gold nugget squash (also called "golden nugget squash")
• Marina di Chioggia
• Queensland blue pumpkin
• Sugar loaf squash

External links

• Sorting Cucurbita names