This winter squash boasts a bright orange or salmon-colored, finely-ridged, dull skin. Most often marketed with its stem attached, this pumpkin-shaped variety is about the size of a small grapefruit and measures about three to four inches in diameter. Offering only a slight amount of flesh, the flavor of mature specimens is pleasantly sweet and buttery. This winter squash does not offer its best flavor unless it has reached full maturity and develops a dull finish.

Nutritional Value

Winter squash are a source of complex carbohydrates, fiber, iron, potassium and niacin. Squash’s orange flesh is high in beta carotene, the source of vitamin A. The deeper the color, the higher the beta carotene content.

Serving Ideas

Gold nugget squash is a hard-skinned, winter variety. Bake whole, or halved, until flesh is tender. Puree and add to risotto. Cook diced squash with onions, carrots, celery and broth until softened, then blend into soup. Roast small, diced squash in olive oil and spices then add to green salads or toss with cooked grains and sauteed kale. Gold nugget squash will keep in cool, dry storage for up to a month.

Ethnic/Cultural Info

In the past, squash was a traditional American fall and winter vegetable. Today, however, with both winter and summer varieties are available year-round.

Geography/History

This winter squash, also known as Oriental pumpkin or gold nugget squash, was developed in 1966 at the North Dakota State University in Fargo, North Dakota, where a vast amount of winter squash research has been conducted in the past decades.

Seasons/Availability

Golden nugget squash is available fall into mid winter.