"Squash" comes from the Narragansett Native American word askutasquash, which means "eaten raw or uncooked."
How to Select
Choose squash that has a smooth, dry, and dull rind and is free of cracks or soft spots. Choose squash that has a deep color and is heavy for its size. Look for a firm, rounded, dry stem.
How to Store
Short term: Keep in dry, dark place, in paper bag. Long term: Pack in paper bags. Keep in dry, cool place, such as areas of basement or pantry. Use within 2-6 months. Check regularly for mold. Freeze: Boil or bake until soft, pack in containers and freeze.
How to Prepare
Rinse in cold water. Cut and scoop out seeds. Squash is cooked when a fork easily pierces skin and meat. Steam, microwave, or boil until tender. Bake or roast whole or halves. Purée squash meat after cooking and use for pies, pancakes, cookies, breads and sweet soups. Stuff with fillings. Good with maple syrup, brown sugar, cinnamon, honey, nuts, and fruit.