🫛 #8 in the Nation

Squash

From summer zucchini to winter butternut — NC squash is versatile and abundant.

🌎 Squash has been cultivated in North America for over 10,000 years
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About This Crop

NC Squash

North Carolina ranks eighth nationally in squash production, growing over 21 million pounds per year. The state produces both summer squash varieties (yellow crookneck, zucchini) and winter squash (butternut, acorn), giving NC consumers access to locally grown squash across a long seasonal window. Squash has been cultivated in the Americas for thousands of years and remains one of the most versatile and nutritious vegetables on the market.

Why It's Good For You

Health Benefits

Anti-Inflammatory

Rich in beta-carotene, Vitamin C, and zinc — squash works on multiple fronts to reduce chronic inflammation.

Heart Health

High potassium helps regulate blood pressure; fiber helps lower cholesterol. Both contribute to better cardiovascular health.

Blood Sugar Support

Fiber in squash slows digestion and helps prevent blood sugar spikes — a smart choice for diabetics and health-conscious eaters.

Digestive Health

Dietary fiber promotes healthy gut bacteria, regular digestion, and reduced risk of digestive disease.

Key Nutrients

Nutrition Highlights

Per typical serving — % values are approximate Daily Values.

Vitamin A
457% DV
Vitamin C
52% DV
Potassium
17% DV
Fiber
10% DV
Vitamin B6
15% DV

Common Questions

Frequently Asked Questions

The names refer to harvest time, not eating season. Summer squash (zucchini, yellow squash) is harvested young with tender skin and eaten fresh. Winter squash (butternut, acorn) is harvested in fall, has a hard exterior, and can be stored through winter.

Yes — zucchini is a type of summer squash. Despite its Italian-sounding name it is the same botanical family as yellow crookneck squash. Both are widely grown in NC and available at farmers markets throughout summer.

Summer squash varieties like zucchini and yellow squash can be eaten raw — slice them thin for salads or spiralize them in place of pasta noodles. Winter squash is much denser and starchier, so cooking is strongly recommended.

Summer squash runs late spring through early fall (May–September). Winter squash like butternut arrives in fall (October–November). Both can be found at NC farmers markets within those windows.

Keep Exploring

Discover More NC Vegetables

See All NC Crops