Tell us your favorite way to prepare winter squash in FoodFit's Community . A Coat of Many Colors Winter squashes mature on the vine, and can be held in cold storage throughout the winter months. Although you may find them at the market all year long, they are really at their best in late fall and through the winter. Their outer shells are hard and thick and they have hard seeds in the center. Their flesh is usually orange or yellow.
Winter squash are rich, filling and slightly sweet.
Unlike the fragile summer squashes, these require no refrigeration. They can be stored in a cool dark place like a pantry for a few weeks. They are an excellent source of vitamins A and C and a good source of folate and thiamin. Getting Past the Peel Winter squashes are incredibly versatile, but releasing maximum flavor and softening the flesh requires long cooking. The squashes can be peeled, seeds scooped out, sliced or diced, and cooked on top of the stove, or baked whole or halved in the oven in their shells.