Squash is available from July through September. Pumpkins are available September through November. When selecting summer squash look for the skin to be fresh, glossy, tender and free from blemishes. Winter squash should be firm and heavy for their size and have no cracks, bruises, or decay. Summer squash are best eaten soon after purchase, but can be refrigerated for 3-5 days. Winter squash can be stored whole in cool (50-60°F) dry area. They will keep for several months if mature and stem is attached.
Due to variables, such
as moisture content, size and variety; the following recommendations
are approximations:
Squash and pumpkin contain vitamins A & C. Calories per cup
serving of: summer squash 15, winter squash 65, and pumpkin 40.
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Squash Muffins (Yield: 1 dozen) 2 cups all purpose flour 4 t baking powder 2/3 t salt 2-3 T sugar 1 cup strained squash 2 T vegetable oil 1 egg 1 cup milk--whole, skim or reconstituted dry milk Measure and sift first four ingredients together. Mix squash and milk, then add to beaten egg and oil. Combine the two mixtures with as little beating as possible. Fill greased muffin pans 3/4 full, and bake in a hot oven (400°F) 20-25 minutes until a golden brown. 140 calories per muffin. |
Freezing Vegetables HYG-5333
Basics for Canning Vegetables HYG-5344
Selecting, Storing & Serving Ohio Squash & Pumpkin HYG-5530
Link to the 5 A Day project at: http://ohioline.ag.ohio-state.edu/5-a-day.
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Keith L. Smith, Associate Vice President for Ag. Adm. and Director, OSU Extension.
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