Winter Squash

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Remember when your Mother said, "Eat your fruits and vegetables"? This is one of the tried and true recommendations for a healthy diet. And for good reason. There is compelling evidence that a diet rich in fruits and vegetables can improve your health.

Winter squashes are members of the gourd family and come to market in late summer or early fall and last throughout the winter months. Most winter squash can be used interchangeably in recipes. The versatile varieties of winter squash have hard, thick skins and they come in all shapes, sizes and colors, and although intended for eating, they also make splashy fall decorations too. Winter squashes come in all manner of interested , some are smooth skinned and others are knobby, they can be round or elongated, small enough to fit in the palm of your hand or large enough to feed a crowd. The flesh of winter squashes ranges from pale-yellow to brilliant orange, with textures that can be creamy smooth to long strands.

It should be very dry, hard, difficult to cut and heavy for its size. The darker it is on the inside, the better. If the skin of the squash is dark (Spaghetti & Butternut) it usually means it's darker and riper on the inside. They can taste sweet as pie, nutty, or delicately bland, making them suitable for both sweet and savory dishes. We define winter squashes by taste. The sweet ones include Delicata, Kabocha, Buttercup, Butternut, Carnival, Sweet Dumpling, and Acorn, all have a mild, sugary flavor. While savory squashes can be sweetened with cinnamon and spices, they have a more robust flavor that makes them better suited for use in excellent casseroles, soups and stews. These include Banana, Golden Nugget, Turban and Hubbard.

Winter Squash is a rich source of nutrients like beta-carotene and vitamin C and E. Hubbard and Butternut Squash contain enough beta-carotene to supply 100% of the RDA for Vitamin A in a single 3-1/2 ounce serving. Squash also contains complex carbohydrates, fiber and potassium and is virtually free of fat.

Sweet squashes can be served in the shell with a dab of butter and a sprinkling of brown sugar, and the pulp can be used for desserts like pies, breads and custards. The large cavities of some squash are perfect for stuffing.Try cooking sweet squash halves filled with applesauce, bananas, chopped cranberries or sprinkle inside with lemon, lime or orange juice, cinnamon or brown sugar. Seasonings like brown sugar, maple syrup or honey, vanilla, cinnamon, nutmeg, allspice, cloves, and ginger enhance the flavor of these varieties

Quantities

Seasonings

Most winter squash are mild in flavor and their subtle taste can be improved or complimented by a wide choice of spices and other seasoning ingredients. The meat of savory squashes compliment many other foods and can be served as a substitutes for potatoes, simply mashed with butter, salt and pepper as a side dish. Sweet squashes can be served like sweet potatoes or yams, with butter, a bit of brown sugar and a little cinnamon. Spaghetti squash can even be served like pasta with the same kinds of sauces.

Squash compliments all kinds of rice. Try adding nut toppings like walnuts, pecans, almonds and pistachio, or dried fruits like cranberries and raisins. Sauted garlic, mild red or sweet onions, and chives are also good choices. Salty cheeses like Parmesan or feta are great flavor enhancers. Curry powder, Chinese five-spice powder, vanilla, spices like cinnamon, nutmeg, allspice, and ginger (fresh, powdered, or candied) are good starters for squash.

How to Select Winter Squash

Look for heavy winter squashes with a tough, dry skin and intense color. The skin should be colorful but have a dull finish. A shiny skinned squash will be flavorless. The squash must be unblemished by soft spots, cuts, cracks, or uncharacteristic discolorations, especially around the stem end. A good winter squash is heavy and full, if it feels light in comparison to others of similar-size, the squash may be old and the flesh will have lost moisture making for a large seed cavity and much less meat. When ripe, the stem of the squash is dry and hard. A thumbnail pressed into the flesh of the pumpkin or winter squash won’t break the skin.

How to Store Winter Squash

Place the squash on shelves or screens so air can circulate around them and store in a dry, dark, well-ventilated, cool place (50 to 55°F) place. Do not store uncooked winter squash in the refrigerator or in an area where the temperature may drop below 41°F. Below 40 degrees will cause chilling injury to the squash and alter flavor and texture. Stored properly, winter squash will keep 2 to 6 months depending on variety, at room temperature they should keep for at least 2 to 3 weeks. Check them on a regular basis, turning occasionally, and look for any signs of deterioration. Don't store squashes near onions, potatoes, apples or pears which give off ethylene gas and spoil the squash.

Refrigerate cooked squash after tightly wrapping the cut pieces in plastic wrap and use within five days. Cooked pieces, mashed or pureed squash can by portioned out and packed into freezer bags with the air removed, and stored in the freezer for later use.