Fifteen different varieties of winter squash are grown at Cricklewood Farm, varying in size, flavour, storage and ways to be prepared. The season for winter squash usually begins around early to mid-September.
Squash are full of dietary fiber, potassium, vitamin B6 and folate which are all important in maintaining a healthy diet. They have very few calories; 100 g provides just 45 calories. Squash contains no saturated fats or cholesterol.
Storage and Preparation
Squash can be stored at room temperature for up to a month. To store squash for 2-3 months, keep it in a cool, dry, dark place, around 50 degrees, but do not refrigerate. You can also cut fresh squash into cubes and freeze it, ready to be used in soup any time of year.
Squash can be prepared in several different ways; it can be halved and baked, diced and roasted or boiled, pureed, and grilled on the BBQ. To find out how to prepare squash check out our preparation guide here.