This week, we’ll be distributing Red Kuri, our first winter squash of the season. For some easy recipes, I recommend this recipe for baked winter squash and this recipe for red kuri squash risotto. Stored in a cool, dry place, most winter squash will last from 3-6 months, depending on the variety and storage conditions.
Winter Squash Nutritional info from University of Illinois Extension:
Winter squash is a tasty source of complex carbohydrate (natural sugar and starch) and fiber. Fiber, which was once called roughage, absorbs water and becomes bulky in the stomach. It works throughout the intestinal track, cleaning and moving waste quickly out of the body. Research suggests that this soluble fiber plays an important role in reducing the incidence of colon cancer.
Winter squash is also a source of potassium, niacin, iron and beta carotene. The orange-fleshed squash is also an excellent source of beta carotene. As a general rule, the deeper the orange color, the higher the beta carotene content. Beta carotene is converted to Vitamin A in the body. Vitamin A being essential for healthy skin, vision, bone development and maintenance as well as many other functions.
The nutrient content of winter squash varies, depending on the variety. The following information is a summary of all varieties, cooked, baked and cubed.
Nutrition Facts (1 cup cooked, cubes)
Protein 1.82 grams
Carbohydrate 17.94 grams
Dietary Fiber 5.74 grams
Calcium 28.7 mg
Iron 0.67 mg
Potassium 895.85 mg
Folate 57.40 mcg
Vitamin A 7,291.85