Bay Baby Produce's Michele Youngquist Discusses Rising Popularity of Squash
- by Jordan Okumura
BURLINGTON, WA - The demand for squash has grown in leaps and bounds over the years due to everything under the sun, from a changing demand for different tastes and textures to a health-forward need to bring a nutritious item to the plate that both elevates and energizes. Bay Baby Produce is rising to meet the challenge and helping to make squash a staple, from sweet to savory.
“The younger generation has made winter squash cool again,” Michele Youngquist, Owner of Bay Baby Produce, tells me. "They are a lot more health conscious—from eating to exercising. They’ve found unique ways to utilize squash in place of higher calorie foods, such as using spaghetti squash in place of pizza crust, pasta, or even as a great baking ingredient. Squash is very low in calories and carbs. It is also great for your heart and digestive health. Try out demos in the produce department. They just might like it!”
With squash in year-round demand, Bay Baby is bringing retailers three of the produce department must-haves for squash: Spaghetti, Butternut, and Acorn. And as the Delicata continues to move up the ladder, it is coming up on a year-round season in certain locations.
When I ask Michele how she recommends retailers tap into this category growth, she tells me that her customers are always looking for different and unique items.
“Many are looking to offer something their competitors aren’t offering,” she says. “With so many foodies out there, they’re all looking to cook and create new flavors for themselves and their loved ones. Being the first to cook and share a new item and recipe is like teaching. The foodie, cook, and teacher is sharing what a great, versatile veggie squash has become.”
Breakfast, lunch, or dinner, squash is more and more finding a permanent place on the plate.