August through October

Nutrition Facts: 
Winter squash, which includes acorn squash, butternut squash, pumpkin, and other varieties, is low in fat and sodium and an excellent source of vitamin A and fiber.

Winter squash should be heavy for its size with a hard, tough rind that is free of blemishes or soft spots.

Store it in a cool, dry place and use it within 1 month.


TO STEAM: Wash, peel, and remove seeds. Cut squash into 2-inch cubes or quarter, leaving rind on (it will remove easily after cooking). Bring 1 inch of water to a boil in a saucepan and place squash on a rack or basket in the pan. Do not immerse it in water. Cover the pan tightly and steam the squash 30–40 minutes or until tender.

TO MICROWAVE: Wash squash and cut it lengthwise. Place it in a baking dish and cover the dish with plastic wrap. Microwave until tender, using these guidelines:

  • Acorn squash—1/2 squash, 5–8 minutes; 1 squash, 81/2–111/2 minutes.
  • Butternut squash—2 pieces, 3–41/2 minutes.
  • Hubbard squash—(1/2-pound pieces)—2 pieces, 4–6½ minutes.

TO BAKE: Wash squash and cut it lengthwise. Smaller squash can be cut in half; larger squash should be cut into portions. Remove seeds and place squash in a baking dish. Bake at 400°F for 1 hour or until tender. Seeds can be toasted at 350°F for 20 minutes.

Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.