Michigan State University Extension
Preserving Food Safely - 01600150
10/13/97

SQUASH FACTS

Availability:
August through mid October (summer squash)    


             October through November (winter squash)      

Days
to Maturity: 50-60 days for summer squash              


                 85-100 days for winter squash             

Approximate
Yield/10 feet of row:15 pounds for summer squash


                                10 pounds for winter squash

Per
Person Requirements:                                    


 Fresh: 2-3 hills for summer squash                        


        1-3 hills for winter squash                        


 Preservation: 2-3 hills for summer squash                 


               1-3 hills for winter squash                 

Weights:
                                                   


 Summer Squash                                             


    1 pound = 2 cups                                       


    1 lug = 25 pounds                                      


          = 20-25 pints frozen                             

    1 bushel = 40 pounds                                   


             = 32-40 pints frozen                          

    1-1 1/4 pound fresh = 1 pint frozen                    

 Winter Squash                                             


    1 pound = 1 1/3 cup, cooked                            


    1 1/2 pound fresh = 1 pint frozen, approximate         


    2 1/4 pounds fresh = 1 quart canned, approximate       

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