Winter Squash: Butternut Squash.
Winter Squash: Butternut Squash.

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.

Winter Squash: kabocha.
Winter Squash: Kabocha.
Winter squash: Spaghetti squash.
Winter squash: Spaghetti squash.
Winter Squash: Acorn.
Winter Squash: Acorn.
Winter squash, all varieties, raw
Nutritional value per 100 g (3.5 oz)
Energy 143 kJ (34 kcal)
8.59 g
Sugars 2.2 g
Dietary fiber 1.5 g
0.13 g
0.95 g
Vitamin A equiv.

lutein zeaxanthin

68 μg


820 μg

38 μg
Thiamine (B1)

0.03 mg

Riboflavin (B2)

0.062 mg

Niacin (B3)

0.5 mg

Pantothenic acid (B5)

0.188 mg

Vitamin B6

0.156 mg

Folate (B9)

24 μg

Vitamin C

12.3 mg


28 mg


0.58 mg


14 mg


0.163 mg


23 mg


350 mg

  • Units
  • μg = micrograms • mg = milligrams
  • IU = International units
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database
Winter squash. (2016, March 23). In Wikipedia, The Free Encyclopedia. Retrieved 01:27, September 28, 2016, from