Winter squash is very high in beta-carotene, vitamin C, potassium, manganese, and dietary fiber. It also contains significant amounts of vitamins B1, B3, B5 and B6, folate, copper, tryptophan, and omega-3-fatty acids.

Winter squash varieties include Acorn, Banana Squash, Buttercup, Butternut, Delicata, Hubbard, Spaghetti Squash, Turban and Pumpkin.

Winter squash has a harder rind than summer squash, which allows it to be stored for a long time. Some varieties of winter squash may be kept for several months. Winter squash should be stored in a cool, dry place at temperatures between 50 and 60 degrees F (10-15 degrees C). When buying squash, choose those that are firm, heavy for their size and have a hard rind free of bruises or cuts. Once the squash is cut, cover the exposed part with plastic wrap and store it in the refrigerator, where it will keep for several days.

There are many different ways to prepare winter squash. To bake , cut the squash in half and remove the seeds and fibers from the center cavity. Bake until a knife can be easily inserted through the rind, usually 45-60 minutes at 350 degrees F (175 degrees C). If the squash is too large to cut easily, it can be baked whole. Before baking