Harvest of the Month: Squash

Apparently, Americans like squash: The U.S. imports more squash than any other country, with the vast majority of it coming from Mexico… which makes sense, as Mexico is where squash was first domesticated as a crop.

Of course, one reason for squash’s high sales numbers might be the fact that the word “squash” actually refers to a wide variety of fruits (yes: squash is technically a fruit), from acorn squash to zucchini squash. Squash is separated into two groups, summer and winter squash, and go by names like butternut, spaghetti, buttercup, scallop and yellow.

Popular varieties for the coming months include those under the winter squash umbrella, such as pumpkins, butternut, acorn and spaghetti squash. Each has its own characteristics, but there are some consistent characteristics. To choose the best winter squash, look for good, sturdy fruits, with few soft spots, bruises or mold. A good winter squash will feel heavy for its size, and should have a pleasant aroma. Once you’ve found a good one, store it in cool, dark and dry space until you’re ready to eat it.

Try Squash with this Delicious Spaghetti Squash Recipe.

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