Squash

History

Archeological evidence shows that squash was first cultivated in Mexico some 8,000 to 10,000 years ago and subsequently spread across the Americas. Squash was one of the “Three Sisters” planted by Native Americans. The Three Sisters were the three main indigenous plants used for agriculture: maize (corn), beans, and squash.

Squash Today

There are several types of squash to choose from, including acorn and Hubbard. These hard-skinned squash, like a pumpkin, have dense, firm flesh and a hollow center filled with seeds.

Contents
Fun FactsFace of a FarmerSeasonNutritionStatistics
Squash
Squash
Squash
Squash

Face of a Farmer

George Perry and Sons

George Perry and Sons, Inc. is a family business that began over seventy-five years ago. Delphino Perry who was an immigrant of the Azores Islands started the business. More...



Back To Top

Fun Facts

  • Though considered a vegetable in cooking, botanically speaking, squash is a fruit (being the receptacle for the plant’s seeds), and not a vegetable.
  • Squash was originally cultivated for its seeds.
  • Columbus brought squash to Europe from the New World.
  • The many varieties of squash include: Acorn, Butternut, Baby Blue Hubbard, Carnival, Golden Acorn, Golden Nugget, Green Acorn, Spaghetti, Sweet Dumpling, Turban, Yellow Crookneck and Zucchini.



    Back To Top

    • Season, Ripeness and Storage
    Seasonality Chart
    State Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
    Arizona                        
    California                        
    In-Season  

    Season

    Squash are grown year-round.

    Ripeness

    Choose dry, solid squash free of cuts, dents, and bruises.

    Storage

    Store squash in a cool dry place, and use within a couple months of purchase.



    Back To Top

    Nutrition

    Stroke

    Half a cup of cooked acorn squash contains more than 400mg of potassium. Potassium-rich foods have been confirmed by the FDA to stop strokes.

    Blood Pressure

    Potassium also fights high blood pressure.
    Nutrition Facts Winter
    Serving Size: 1/2 cup cubed
    Amount Per Serving  
    Calories: 20
      % Daily Value*
    Total Fat: 0.08g 0%
    Cholesterol: 0mg 0%
    Sodium: 2mg 0.08%
    Total Carbohydrate: 4.98g 1.66%
         Dietary Fiber: 0.9 0% 
         Sugars: 1.28g  
    Protein: 0.55g  
    Vitamin A 15.86% Vitamin C 11.83%
    Calcium 1.6% Iron 1.89%
    *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    Source: USDA National Nutrient Database
    Nutrition Facts Summer
    Serving Size: 1/2 cup cubed
    Amount Per Serving  
    Calories: 9
      % Daily Value*
    Total Fat: 0.1g 0%
    Cholesterol: 0mg 0%
    Sodium: 1mg 0.04%
    Total Carbohydrate: 1.89g 0.63%
         Dietary Fiber: 0.6 0% 
         Sugars: 1.24g  
    Protein: 0.68g  
    Vitamin A 2.26% Vitamin C 16%
    Calcium 0.8% Iron 1.11%
    *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    Source: USDA National Nutrient Database


    Back To Top

    Statistics
    County Value
    Santa Barbara 4,326,723
    Fresno 3,388,000
    Monterey 1,901,000
    Stanislaus 1,846,000
    Sacramento 1,257,000
    San Benito 1,157,000
    Riverside 1,021,900
    Santa Clara 712,000
    Contra Costa 82,800
    Total 15,692,423
    You need to upgrade your Flash Player


    Back To Top