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Wild Winter Squash a Perfect Pick for November

Winter squash is more than just pumpkins and butternut squash. Several varieties are grown in the Willamette Valley, and they’re all in season now.

Squash are loaded with vitamins and nutrients, and they can be added to any meal. Pick some up today!

What’s so great about winter squash?

  • It’s nutrient-dense with multiple carotenoids, which are converted in the body to vitamin A
  • It’s rich in fiber, B vitamins, potassium, magnesium and antioxidants
  • Squash is easily used in sweet or savory recipes

What’s the best way to eat winter squash?

  • Roast squash seeds with spices
  • Add squash puree to your favorite meals (oatmeal, shakes, yogurt)
  • Use it to replace some of the butter or oil in baked goods
  • Add it to stews or soups

Selection & Preparation

Selection: Select squash with few blemishes and heavy for its size. Avoid soft spots.

Storage: Store at room temperature up to a month or refrigerate up to 3 months. Wrap cut squash in plastic and refrigerate up to 5 days.

Pre-preparation: Wash squash and cut lengthwise. Remove and discard the seeds and excess fibers. Trim skin with paring knife or peeler if desired.

Cooking: Grill, mash, bake, steam or stew.

Background image: POM Potato Pancakes 308 BGC

Pumpkin Pancakes

Recipe adapted from


  • 1 Egg
  • 1/2 cup pumpkin puree
  • 2 tablespoons flour
  • 1/4 teaspoon cinnamon


  1. Beat the egg. Add in pumpkin puree and mix well. Mix in the flour and cinnamon until all ingredients are combined.
  2. Heat skillet over medium-high heat. Spoon 1 tablespoon of the batter onto skillet for each pancake. Cook until surface of pancakes have some bubbles and sides of the pancake firm up, about 2 minutes. Flip pancake and cook for another 45 seconds. 

Makes two servings.

Nutrition information

  • Calories: 90
  • Total fat: 3g 
  • Fiber: 1g
  • Protein: 5g
  • Carbohydrates: 11g