Fall in Michigan wouldn’t be complete without a visit to the pumpkin patch or time spent enjoying a warm Michigan squash recipe. Michigan pumpkins are harvested from September through November. Fresh Michigan squash season is July through October, but squash can be found throughout the year in processed form.

Michigan Pumpkin and Squash facts:

  • Michigan produces 146 million pounds of squash with a total production value of $23.9 million
  • Michigan pumpkins generates $9.8 million from the 79 million pounds produced
  • Michigan ranks second in the nation in the production of squash
  • Michigan ranks fourth in the nation in the production of pumpkins
  • Michigan pumpkins are used for processing and jack-o-lanterns

Nutrition:

  • Pumpkin is full of the antioxidant beta-carotene, one of the plant carotenoids converted to vitamin A in the body, which is key to overall health
  • Squash is very low in saturated fat, cholesterol and sodium
  • Squash is a good source of vitamins E and B6, thiamin, niacin, folate, calcium and magnesium
  • Squash is a very good source of vitamins A and C, potassium, beta-carotene and manganese

 

For more information, visit the Michigan Vegetable Council

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Lansing, MI 48909-8460

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