Look for squash that is heavy for its size, has a hard rind, and intact skin with no bruises, cuts, or dents. (Spaghetti squash rind is semi-hard.) All rind colors should have a dull appearance and be consistent with the specific squash type. Avoid winter squash that is light in weight or has a shiny, tender rind.
Storing and Handling
Temperature/humidity recommendations for short-term
storage of seven days or less:
60-65 degrees F/16-18 degrees C
85-95% relative humidity
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PMA Fresh Produce Manual
Winter squash types are generally larger than summer types. They have hard, inedible rinds. The flesh only is edible and must be cooked. Major types include:
Acorn – Acorn-shaped with deep furrows. Green to yellow-gold hard rind, and yellow flesh with slightly sweet flavor and somewhat dry consistency.
Butternut – Large squash with an elongated, bell shape. Hard, tan-colored rind and yellow-orange flesh.
Hubbard – Large round squash with tapered ends. Hard rind color may vary from orange to golden to green to blue gray.
Spaghetti – Large, oblong-shaped squash with yellow, semi-hard rind. Stringy yellow flesh separates into spaghetti-like strands after it is cooked.
Turban – Vivid orange rind striped with cream, green, or white, and a turban shape distinguish these squashes. Turban squashes are 2-15” in diameter; rind is bumpy, flavor bland. Often used for decoration or soup tureen.
35- to 50-lb. bushel containers, cartons, and crates
20-lb. and 25-lb. bulk boxes
U.S. No. 1
U.S. No. 2
Differences between grades are based primarily on external appearance.
Keep winter squash away from ethylene-producing fruits and ripening rooms.
I. KUNIK COMPANY, INC. 2000 Industrial Drive, McAllen, TX 78504 PHONE # - 956-686-4324 FAX # - 956-686-2855 CONTACT - Mr. Lawrence Kroman WEB SITE - http://www.ikunik.com/ EMAIL - firstname.lastname@example.org