Oct 7, 2006 4 min read

Thanks to a pretty good crop of winter squash, at my house we’ll still be enjoying “fresh” produce from the garden long after my vegetable garden is put to bed for winter. I say fresh — not because I mean that I’ll be picking vegetables in mid-December, but because winter squash stores so well.

And, because it stores whole, as is, it’s perfect for people who don’t like to mess with preserving vegetables by canning, freezing or drying.

Most people are familiar with summer squash, Cucurbita pepo – the most recognizable variety probably being zucchini.

Winter squash is in the same family, but most types belong to the species C. maxima or C. moschata. All three species are native to the Western Hemisphere.

Unlike summer squash, winter squash is harvested when the squash is mature, with a tough rind. It’s because of this tough rind that winter squash can be stored for later use. It’s kind of like a built-in can.

Acorn, delicata and spaghetti squashes are often lumped with winter squashes, even though they are of the C. pepo type, because they are harvested when mature. However, they can’t be stored as long as butternuts and true winter squashes such as Hubbard, Turk’s turban and others.

Pumpkins, too, are a winter squash. Some are best used simply for jack-o-lanterns, but many varieties-large and small-are good for eating and roasting their pumpkin seeds.

One of the reasons I like winter squash so much is that they are delicious and very nutritious. Winter squashes are excellent sources of beta-carotene, which our bodies use to make vitamin A. They also contain potassium, vitamin C and fiber.

I also like winter squash because they are easy to grow. Seeds can be started indoors in early spring, but sometimes I just plant the seeds right in the garden. Actually, I don’t want them to ripen too early in the summer. I like to harvest winter squash in late September when the outdoor temperatures begin to cool.

I grow both “vine” type and “bush” type winter squashes. In the vegetable garden I mulch my winter squash plants well with grass clippings or I use black plastic to control weeds and hold moisture in the soil. If I plant them in my flower borders I just let them ramble and run.

Insect pests can be a problem sometimes, especially squash vine borers. This summer I had more squash bugs than ever. If it’s not too bad, insect damaged squash will be cut up and eaten right away. The unmarred squash will be kept for storage in a cool, dark, dry place. (Make sure there’s some stem attached.) Some types of winter squash I’m able to keep into the New Year; if we don’t eat it all up before then.

For many years I was unsure how to cook winter squash, and I avoided it for that very reason. Now I know that cooking winter squash is really simple. It can be baked; microwaved; peeled, cut into chunks, boiled and mashed like potatoes; grated and saut?ed in oil or broth with diced onion and herbs; steamed; made into soup; baked layered with sliced apples, nutmeg and cinnamon as a casserole; and made into pies.

Even if you don’t want to grow your own, I recommend you give winter squash a try. More and more, grocery stores are offering a wider selection of winter squash, including acorn, butternut, delicata, Turk’s turban and kabocha types. They may look kind of weird, but they sure taste good!

Note to readers: I have had many requests about where to obtain plumbago, the plant I wrote about last time. Here’s the scoop: It can be easily mail ordered through several companies I trust, including Park Seed (800-213-0076 or www.parkseed.com

), Wayside Gardens (800-213-0379 or www.waysidegardens.com

) or Bluestone Perennials (800-852-5243 or www.bluestoneperennials.com

). Trax Farms, south of Pittsburgh, has small plants in stock now, or you can wait until spring for larger ones. Call Trax Farms at 412-835-3246 for directions or to make sure they have some in stock when you visit.

Plumbago can be planted now, but — at this point — I’d wait until next year.

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Susan Brimo-Cox gardens, observes nature and writes in Ohiopyle.

Readers can send questions or comments to her at naturesgarden@brimo-cox.com.