Winter Squash comes in many varieties including pumpkin, acorn, spaghetti, and butternut. Though they are closely related to summer squash, winter squash have thicker, harder skin and more ﬁrm, fully—developed seeds. The ﬁrst accounts of human cultivation of squash dates back 8000 years to the Andes mountains of South America. The peak season for winter squash at Sub Edge is September through November.
Preparation: Winter squash can be peeled, de-seeded, and cut into chunks or slices to steam, sauté, or bake. 6 It is easier, however, to bake winter squash with their skin on. Either cut in pieces and remove seeds or place whole squashes in a baking pan with ½ inch of water in the bot-tom. Bake at 375°F for around 45 minutes, depending on size. Unpeeled squash pieces can also be steamed. You can cover with aluminum foil to reduce cooking time. 0 Once cooked, the flesh of winter squashes can be scooped from the skin and used to make purees, soups, and pie ﬁllings. 0 Try baking chunks of butternut squash with butter, cinnamon and honey.