Winter squash

An assortment of winter squashes.

Winter squash is a summer-growing annual fruit, representing several squash 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.

Planting and harvesting

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

Because squash is a frost-tender plant, the seeds do not germinate in cold soil. Winter squash seeds germinate best when the soil temperature is 21 to 35 °C (70 to 95 °F), and the warmer end of the range is optimum. Winter squash is 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.

Nutritional value

Winter squash, all varieties, raw

Nutritional value per 100 g (3.5 oz)
Energy	143 kJ (34 kcal)
Carbohydrates	8.59 g
Sugars	2.2 g
Dietary fiber	1.5 g
Fat	0.13 g
Protein	0.95 g
Vitamins and minerals Vitamins Quantity %DV† Vitamin A equiv. beta-Carotene lutein zeaxanthin 8% 68 μg 8% 820 μg 38 μg Thiamine (B1) 3% 0.03 mg Riboflavin (B2) 5% 0.062 mg Niacin (B3) 3% 0.5 mg Pantothenic acid (B5) 4% 0.188 mg Vitamin B6 9% 0.156 mg Folate (B9) 6% 24 μg Vitamin C 14% 12.3 mg Minerals Quantity %DV† Calcium 2% 28 mg Iron 3% 0.58 mg Magnesium 3% 14 mg Manganese 7% 0.163 mg Phosphorus 2% 23 mg Potassium 12% 350 mg
Link to USDA Database entry
†Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.

Winter squash is low-calorie and a 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 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

Butternut squash, a variety of winter squash

Cucurbita maxima

• Ambercup squash
• Arikara squash
• Atlantic Giant
• Banana squash
• Buttercup squash
• Georgia candy roaster
• Hubbard squash
• Jarrahdale pumpkin
• Kabocha
• Lakota squash
• Mooregold squash
• Red kuri squash (also called "Hokkaido squash" or "baby red Hubbard squash")
• Turban squash

Cucurbita argyrosperma

• Cushaw squash

Cucurbita moschata

• Butternut squash
• Long Island cheese squash
• Fairytale pumpkin squash or Musquee de Provence
• Kent Pumpkin

Cucurbita pepo

• Acorn squash
• Carnival squash
• Delicata squash
• Gem squash
• Heart of gold squash
• Spaghetti squash
• Sweet dumpling squash
• Autumn cup squash
• Calabaza
• Cushaw (also called "winter crookneck squash")
• Giraumon
• Gold nugget squash
• Sugar loaf squash

External links

• Sorting Cucurbita names