University of Minnesota Extension
www.extension.umn.edu
612-624-1222
Menu Menu

Extension > Food > Farm to School > Minnesota Toolkit for School Foodservice > Sourcing Food > Sourcing Squash

Sourcing Squash

Buying Tips for Squash

Squash come in a great variety of sizes, shapes, and colors. Zucchini and other summer-type squash will typically be available from mid-summer through the fall frost. Winter-type squash begin to get ripe in late August in the southern part of the state. Some farmers have storage facilities that allow them to keep winter squash for sale through February.

Regulations on Buying squash Directly from Farmers

Minnesota state laws permit retail establishments and foodservices to purchase raw, unprocessed fruits and vegetables from any farmer who is selling the produce of his or her own farm. See Finding Local Food for databases and directories of local producers.

Fact Sheet for Buying Produce (282 K PDF)

Food Buying Guide Specifications

Reference: Food Buying Guide for Child Nutrition Programs; U.S. Department of Agriculture, Food and Nutrition Service

Food As Purchased (How the Product Can Be Purchased)

Purchase
Unit
(How You Should Order the Product)

Servings per Purchase Unit
(How Many Servings You Will Get Per Purchase Unit)

Serving Size per Meal Contribution
(For Each Meal Component Category)

Amount Needed to Buy of the Purchase Units for 100 Servings

Additional Information (AP =
As Purchased)

Squash, Fresh, Acorn, Whole

1 Squash
(8 oz.)

2.0
Servings

½ small squash baked in skin (about ¼ cup cooked vegetable)

50
Pounds

1 pound AP = .87 pound ready to eat cooked squash in skin

Squash, Fresh, Butternut, Whole

Pound

5.40
Servings

¼ cup cooked, pared, drained, mashed vegetable

18.6 Pounds

 

  • © 2014 Regents of the University of Minnesota. All rights reserved.
  • The University of Minnesota is an equal opportunity educator and employer. Privacy