What can you do with all those squash and pumpkins?

September 27, 2004 (Reviewed December 20, 2007)
Lou Ann Jopp
University of Minnesota, Regional Extension Educator, Food Science
Phone: (320) 203-6058 or (888) 241-4591
Email: joppx001@umn.edu

Isn’t it amazing how so few seeds planted in the spring can bring you so many squash and pumpkins now that fall is here!

In contrast to the tender young summer squash, the winter squash varieties, as well as pumpkins, are harvested at a mature stage, when their skins have become hard and inedible. A good way to test for this maturity is to press against the skin with a thumbnail; the skin should be hard and not easily punctured. Another sign to look for is the development of a cream or yellow spot where the pumpkin or squash have rested on the ground.

A high percentage of the pumpkins that we see this time of the year are only suitable for use as jack-o’-lanterns at Halloween. They are often too large and stringy to eat. For pie filling and other cooking, the smaller, sweeter, pie varieties make better products.

Nutritionally, both the winter squash and pumpkins can be a great source of vitamin A. Remember that those with the deepest yellow/orange color will likely have the highest concentrations of vitamin A. Some types of squash contain enough beta carotene to supply more than 100 percent of the Recommended Dietary Allowances (RDA) for vitamin A in a 3 ½ - ounce (1 cup cubed) serving.

Winter squash and pumpkins will not be harmed by a light frost, even if it kills the vine. When a hard frost is expected, harvest the fruit by cutting them with a piece of vine attached. Allow them to cure in a cool, dry place for a few days. This curing will increase the length of time that you can store them in a cool, dry place. Be sure to leave at least a one-inch stem attached to the produce when they are harvested.

To cook pumpkin/squash, wash and cut in half crosswise. Remove the seeds and strings. Place in a pan skin side up and bake at 325° F. for one hour or more, depending on size, until tender and the squash/pumpkin begins to fall apart. Scrape the pulp from the skin and put through a ricer, strainer or blender.

To freeze pumpkin/squash, prepare by cooking as above. Pack into containers, label, date and freeze.

To can pumpkin/squash, wash, remove seeds, and peel. Cut into one-inch cubes. Add just enough water to cover and bring to a boil. Fill jars with cubes and cooking liquid, leaving one inch of headspace. Adjust the lids and process in a pressure canner. For the Dial-gauge pressure canner, process at 11 pounds pressure for 55 minutes for pints, and 90 minutes for quarts. Weighted-gauge pressure canners should be 15 PSI, and also 55 minutes for pints and 90 minutes for quarts.

And don’t mash pumpkin or squash before putting them into jars. The liquid is needed to conduct the heat during the processing.