Ohio State University Extension Fact Sheet

Human Nutrition and Food Management

1787 Neil Avenue, Columbus, Ohio 43210-1295

Selecting, Storing and Serving Ohio Squash and Pumpkin

HYG-5530-93

Squashes are members of the gourd family which also includes watermelons, cucumbers, muskmelon, pumpkins and gourds. Squash was a common food of the American Indian. Archeological research indicates findings of rind and seed in cliff dwellings dated around 1500 BC. The blossom of the squash was the Hopi emblem of fertility. All through writings of the earliest explorers and colonists there are references to squash.

Pumpkin had its original habitat in South America. The names pumpkin and squash, especially in the United States, are applied inconsistently to certain varieties of both. Squash is available from July through September. October is the big pumpkin month although a few are available in September and November.

Selection

Soft Shelled (Summer Squash)

Selection Tips

• Skin should appear fresh, glossy, tender and free from blemishes; both skin and seeds are eaten.
• Avoid over-developed summer squash - it has hard rind, dull appearance and enlarged seeds and tends to be stringy.

Varieties to Look For

• Crookneck and Straight Neck - delicate yellow, pebbly skin; gold color indicates it is over-ripe.
• Zucchini is dark green, long and straight, 8 to 10 inches in length.
• Cocozelle is similar except green and yellow striped; small.
• White Bush Scallop has green flesh with white tinge; smooth skin, scalloped edges.
• Spaghetti Squash - yellow to golden yellow skin, light yellow flesh. 8 to 10 inches long and 4 to 6 inches in diameter. After cooked in water about 30 minutes, flesh separates into spaghetti-like strands.

Hard Shelled (Winter) Squash and Pumpkin

Selection Tips

• Should be heavy for its size, indicating more edible flesh. Shell should have no cracks, bruises, or decay and be firm.
• Seeds and rind are not eaten.
• Pumpkin should be fully ripe with firm rinds, bright orange color and fairly heavy weight.

Varieties to Look For

• Buttercup - Turban shaped and fairly smooth shell; has nutty-type flavor, smooth textured flesh.
• Butternut - Gourd shaped with smooth, light beige skin; flesh is orange, fine textured, sweet.
• Acorn - Small, dark green with ridges; orange color on shell means loss of quality.
• Hubbard - Skin may be golden yellow, greenish-blue or dark green; size ranges from 10-20 pounds.
• There are decorating as well as good pie varieties of pumpkin.

For information on squash and pumpkin varieties, contact your County Extension Agent, Agriculture or Horticulture.

Storage

Summer Squash

• Best when eaten soon after purchase.
• To store, refrigerate and use in 3 to 5 days.

Winter Squash

• Store whole in a cool (50 to 60 degrees F) dry area.
• Will keep several months if mature and stem is attached.

Yield

Due to the many variables, such as moisture content, size and variety, it is impossible to give specific recommendations as to quantity to buy. The recommendations below are approximations only.

• 1 bushel squash = 40 pounds
  
• 1 bushel squash = 16-20 quarts canned
  
• 1 pound summer squash = 2-3 servings
  
• 1 pound winter squash (flesh) = 1 cup cooked
  

Nutrition

Squash and pumpkin contain vitamins A and C, some B vitamins, also iron and calcium. Pumpkin and the winter squash varieties are especially good sources of vitamin A. Calories per cup serving: Summer Squash - 15, Winter Squash - 65, Pumpkin - 40.

Serving

Serve Summer Squash Creatively

• Slice or dice and cook in a small amount of water, season to taste: or fry in oil or butter.
• Dip in flour or egg and crumbs; fry.
• Good combined with tomatoes.
• Seasoned with basil, marjoram, oregano or rosemary - Sprinkled with Parmesan or mozzarella cheese - Baked, mashed or fried - Topped with Cheese or Chive-Parsley Butter.

Serve Pumpkin and Winter Squash Creatively

• To bake, cut in half or pieces. Remove seeds and stringy parts. Place cut sides down in baking dish; add 1/4 inch water. Bake until tender.
• When nearly done turn right side up and season with margarine, brown sugar, cinnamon or nutmeg. Or try stuffing with sausage, apples and cinnamon, etc.
• To boil, cut up or cook whole in salted water; then scrape out of shell and use puree in pies, breads, casseroles.
• Remove from rind and mash with cream, nutmeg, brown sugar, crumbled crisply fried bacon, candied ginger, grated orange peel or orange juice.

Zucchini, Italian Style

2 tablespoons oil

1-1/2 pounds zucchini, thinly sliced

1 Tbls. water salt and pepper

1/2 tsp. dried sweet basil

6 Tbls. shredded Romano or Parmesan Cheese

Using a large, oven-proof frying pan, heat 1 tablespoon of oil. Arrange squash in pan, add water and season lightly with salt, pepper and basil. Cover and cook over medium heat for 5 minutes, or until crisp. Sprinkle with cheese and drizzle with remaining oil. Place under a preheated broiler and broil until cheese melts and browns slightly. Makes 6 servings.

Squash Muffins

2 cups all purpose flour

4 tsp. baking powder

2/3 tsp. salt

2-3 Tbls. sugar

1 cup strained squash

2 Tbls. vegetable oil

1 egg

1 cup milk - whole, skin or reconstituted dry milk

Measure and sift first four ingredients together. Mix squash and milk, then add to beaten egg and oil. Combine two mixtures with as little beating as possible. Fill greased muffin pans 3/4 full, and bake in a hot oven (400 degrees F) 20-25 minutes until a golden brown. Makes 1 dozen large muffins. Calories per muffin - 140.

For information on preserving squash and pumpkin, contact your county office of Ohio State University Extension for Home, Yard and Garden Fact Sheets #5333-91, "Freezing Vegetables;" #5344-91, "Basics for Canning Vegetables;" and Bulletin #716, "Home Drying of Foods."