Pumpkin-shaped with orange colored flesh, Gold Nugget Squash is available late summer through winter. The bright orange skin of the Gold Nugget Squash easily identifies it as a popular winter squash. Unlike summer squash (which are picked when immature and skins are tender), Gold Nugget Squash have hard, thick skins and only the flesh is eaten. Look for colorful rinds with a dull finish (indicating maturity).
The sweet meat is often steamed or baked and can be added to soups, stews, couscous, curries, and even desserts.
Choose squash that have a hard, deep-colored rind free of blemishes or moldy spots. Tender skin indicates immaturity or poor quality. The hard skin protects the flesh and allows it to store longer than summer squash. Store Gold Nugget Squash in a cool, preferably dark, well-ventilated area for up to one month. Wrap cut pieces in plastic and refrigerate up to five days.
Gold Nugget Squash may be cooked whole or split lengthwise (removing seeds). Pierce whole squash in several places, and bake halved squash hollow side up.