The objective of this study was to determine how the content of saccharides changed during the storage of winter squash fruits (Cucurbita Maxima). The experimental material consisted of ten new hybrids and three registered varieties of winter squash. For this material, there were determined the contents of: dry mass, extract, total sugars, and directly reducing sugars. The amounts of sucrose were calculated as a difference between the contents of total and directly reducing sugars. The experiments were carried out during four storage periods. The content level of dry matter in winter squashes investigated during their storage ranged from 6.1% to 16.6%. The content of extract in them was between 5.4% and 12.8%. The highest content of this parameter was found in fruits that had been stored for about 10 weeks (Storage Period II). Generally, the content of sugars in winter squash fruits ranged from 27.28 to 56.61 g/100 g of dry matter. Similarly to the content of extract, the highest amounts of total sugars were stated during the Storage Period II (for the seven varieties of all the thirteen varieties and hybrids investigated). The content of directly reducing sugars was between 9.84 to 46.23 g/100 of dry matter. The amount of directly reducing sugars was also the highest during the Storage Period II (for the seven varieties of all the thirteen varieties and hybrids investigated). The content of sucrose amounted from 0,28 to 30,89 g/100g of dry matter.