Winter Squash

Explore this page for tips on how to select, store and prepare winter squash.

Also In Season: Winter

Select It

Look for squash that feels heavy for its size. Avoid buying squash that are soft, wrinkled, bruised or dented.

Store It

  • Whole squash can be stored on the counter for up to 3 months in a cool, dry place.
  • Store cut squash in the refrigerator for up to 7 days in an airtight container.
  • Store in the freezer for 10-12 months. Cook, remove rind and mash. Allow to cool, and store in an airtight container.

Reduce Food Waste

The skins of butternut and acorn squash are edible when cooked. 

Just like pumpkin seeds, the seeds of winter squash can be toasted and eaten.

Source: Save the Food

Prepare It

  • Toss squash cubes in vegetable oil, sprinkle with nutmeg and sage and place on a baking sheet. Roast in the oven at 400 F for 25 to 30 minutes.
  • Remove seeds, and bake squash halves cut side down in a pan with an inch of water at 350 F for 60 minutes (smaller squash) to 90 minutes (larger squash).
  • Kabocha squash doesn’t need to be peeled. You can slice it with the skin on and put it into a soup or stir fry.

Did You Know?

Winter squash have a hard skin and flesh. This group of squash species includes acorn, butternut, spaghetti and pumpkin.

a Winter squash helps you maintain good vision, fight infection and keep your skin healthy because it contains Vitamin A.

Click here for more information about winter squash.

Click here for a printable page with lots of info about winter squash.

Recipes

Butternut Squash and Chile Pan-Fry

Ingredients

1 medium butternut squash, about 1 1/2 to 2 pounds
1 1⁄2 tablespoons oil
1 medium onion, chopped (about 1 cup)
1 teaspoon salt
1⁄2 teaspoon chili powder
2 cans (4 ounce each) diced green chiles
1 cup grated cheese (try Monterey jack)

Source: Food Hero

Serving

Makes 7 cups.

Prep time

60 minutes

Directions

  1. Peel squash, cut in half and remove seeds. Cut the squash into 1/2 inch cubes.

  2. In a large skillet, heat oil over medium heat. Add onions and cook, stirring for about 3 minutes. Add the squash, salt and chili powder.

  3. Cover and cook, stirring occasionally, about 10-12 minutes. Stir in chiles and cook for about 3 minutes.

  4. Sprinkle with cheese and cover until the cheese melts, about 2 minutes.

  5. Serve hot. Refrigerate leftovers within 2 hours.

    Variations

    Use as a filling for tacos, burritos or wraps!
Also In Season: Winter
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