Information about Vegetables: Squash

About squash, information about the vegetable, production, history and varieties in the world.


Extensively grown in the U.S., they were one of the staples of the American Indians, and Europeans adopted them when they arrived in the New World. There are many varieties of squash. Among the soft-skinned varieties, zucchini and pattypan or scallop are the most popular. These "summer" squashes can be sliced and sauteed, skins and all, or added to soups. The most tender of them are often eaten raw. Among the hard-skinned squashes, Hubbard is an old favorite, and acorn is also popular. These hard-skinned squashes, often called "winter" squash, are usually baked in the shell, or they can be boiled instead. They can be stored indefinitely. The soft-skinned squashes provide vitamin A, and the winter varieties are also good sources of this vitamin. Like pumpkin, squash can be used in pies and the seeds are also tasty if roasted and salted.

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