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, its generally cooked before eating.
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.
GreenPoint’s Winter Squash take 800 acres of cultivation and are commercialized from September to June.
| 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 | |
| Vitamin A equiv.
beta-carotene
lutein zeaxanthin
|
(9%)
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 |
(12%)
0.156 mg |
| Folate (B9) |
(6%)
24 μg |
| Vitamin C |
(15%)
12.3 mg |
| Minerals | |
| Calcium |
(3%)
28 mg |
| Iron |
(4%)
0.58 mg |
| Magnesium |
(4%)
14 mg |
| Manganese |
(8%)
0.163 mg |
| Phosphorus |
(3%)
23 mg |
| Potassium |
(7%)
350 mg |
|
|
|
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|