Winter squash, pumpkins, and carrots are part of the Vermont fall harvest that fill the produce section of supermarkets and roadside stands. There are many varieties of winter squash, including acorn, buttercup, butternut, and hubbard. Spaghetti, delicata, and sweet dumpling are newer varieties. Winter squash has a slightly sweet, nutty flavor and has dark yellow or orange flesh. Unlike summer squash, winter squash must be cooked before it is eaten.
Carrots are available year-round and keep well in a closed bag in the refrigerator.
If raw carrots are difficult to chew, briefly steam or microwave them until they are crisp and tender. Remove carrot tops before storing carrots, because the tops will absorb moisture from the carrots causing them to become limp. The Wellness Encyclopedia of Food and Nutrition , University of California at Berkeley, Rebus, New York, 1992. It may be easier to cook winter squash and pumpkin before peeling. Wash first, then cut squash or pumpkin in half and remove seeds.