Winter squash have that name because they kept well and were able to provide a source of vegetable nutrition through the winter before the era of refrigeration.
Most winter squash are harvested in the autumn, by which time they have matured to have a hard rind. (Indeed, it used to be traditional to cut winter squash with the axe used to trim firewood!) Some winter squash have already been listed individually earlier in this chapter— acorn squash, butternut squash, and pumpkin. Other winter squash include the buttercup, delicata, Hubbard, candy roaster, Lakota, Arikara, and spaghetti squash. Most varieties are good sources of beta-carotene, the B vitamins (including folate), vitamins A and C, potassium, copper, and fiber.Nutritional Facts
One-half cup of baked winter squash provides 40 calories, 8.9 g carbohydrate, 0.9 g protein, 0.6 g fat, 2.9 g dietary fiber, 3628 IU vitamin A, 10 mg vitamin C, 0.7 mg niacin, 29 mcg folic acid, 446 mg potassium, 20 mg phosphorus, 14 mg calcium, and 8 mg magnesium.