DEAR KAREN: How do I select and store winter squash?
—J.W., Niles, Michigan


Winter squash, such as butternut, acorn and spaghetti, are best from early fall through winter. Select squash that are heavy for their size and have a firm, deep-colored rind without blemishes or soft spots. The hard skin protects the flesh without requiring refrigeration. They can be stored in a cool, dark place for a month or more, depending on the variety. The various types of winter squash are a great source of iron, riboflavin and vitamins A and C.