All members of the squash family are from the genus Cucurbita and are indigenous to Central America. Cultivation of squash in North America dates back at least 8,000 years and has been an important staple food for indigenous tribes ever since.
Winter squash is versatile, nutrient-rich and stores well for long periods of time. If you’re not eating squash, you’re missing out! Even well into winter, gorgeous squashes keep rolling into our markets, so we encourage you to come in and try something new.
While a storage temperature of 45-55 degrees is ideal for virtually all squashes, the length of time different varieties can be kept varies quite a bit. Some squashes actually need time to mature or ‘cure’ after they’re picked (to maximize flavor and texture) while others are ready for eating straight off the vine.
ACORN
The fruits of acorn types will have a dark-orange “ground spot” when mature. Fruits can be consumed at harvest, and eating quality is best within about 10 weeks.
SPAGHETTI SQUASH
Spaghetti squash can be consumed right away after harvest and will store only about 10 weeks. So when you see these tasty, butter yellow beauties in our markets, snatch them up while you can!
A note about prep: A spaghetti squashes holds a lot of moisture, so it is best baked or roasted rather than steamed. Slice squash in half either lengthwise or vertically, and scoop out and discard the inner seeds and pulp. Rub olive oil lightly around the interior and roast cut side down until a fork easily pierces the skin. Cool and separate the spaghetti-like strands before using in a recipe.
DELICATA & DUMPLING
The fruits of these types, like acorn squash, often have an orange ground spot when mature. Fruits can be consumed fresh from the vine, and eating quality is best within 3 months of harvest.
A note about prep: When preparing delicata, don’t bother peeling them. They are one of the few winter squashes that have skins that are both edible and delicious!
RED-SKINNED HUBBARDS & SMALL KABOCHA
Hubbard varieties such as Red Kuri can be consumed at harvest and will store up to 4 months. Dry, corky stems are a good indication of fruit maturity.
BUTTERCUP & LARGE KABOCHA
Fruits are best after 1–1½ months of storage, but will also store 4–6 months. Dry, corky stems are a good indication of fruit maturity.
HUBBARD & BUTTERNUT
Fruits are best after 1–2 months of storage, and will keep 4–6 months.
A note about prep: If your hubbard or large kabocha seems too difficult to cut, simply drop them onto a hard surface until they split, and then roast or steam the pieces!
Bake or Roast Winter Squash:
Please give us a call for today’s deli hours as they can vary due to staffing.
Grab and go options are always available until close.
FEDERAL WAY
Monday-Saturday: 8 am - 8 pm
Sunday: 9 am - 7 pm
Please call for current deli counter service hours. Grab and go options available until closing.
2565 S. Gateway Center Place
Federal Way, WA 98003
TACOMA
Monday-Saturday: 8 am - 8 pm
Sunday: 9 am - 7 pm
Please call for current deli counter service hours. Grab and go options available until closing.
2951 S. 38th Street
Tacoma, WA 98409