Project in Oregon Evaluates and Promotes Winter Squash

Western Sustainable Agriculture Research and Education program funded a multi-year project in Oregon that identified winter squash varieties that yielded well, stored well in barn conditions, and tasted good. The project also had a focus on introducing consumers to new ways to prepare and eat squash, culminating in the launch of the consumer website The website breaks down squash varieties into four types: simple squash, saucy squash, sweet squash, and salad squash. In each type, it identifies flavorful, long-storing varieties and provides recipes.