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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