Autumn color is prolific in the produce aisle thanks to Winter Squash! There are many colors, textures, shapes, and sizes to choose from. Winter squash is hearty and healthy, boasting 10 times the vitamin A content compared to summer squash. It’s also rich in fiber, potassium, and complex carbohydrates.
For clarification, the difference between pumpkins, gourds, and squash is that a gourd is typically something you look at, squash is something you cook, and pumpkin is something you carve (although sugar pie pumpkins are delicious, and of course pumpkin seeds are a great snack!)
Winter Squash may look intimidating on the outside, but it’s a sweet, meaty, and versatile veggie that can be served in salads and soups, as an appetizer, with pasta, or as a side dish. Select squash that’s heavy for it’s size, with stem intact. Butternut Squash should be smooth, matte, and uniform in color. A shiny skin is a sign that the squash wasn’t ripe when it was picked.Winter Squash can be stored for up to month at room temperature, and even longer if kept in a cool dark place. Don’t refrigerate squash!
Acorn, Butternut, and Spaghetti Squash are generally interchangeable in recipes. The simplest way to cook squash is to slice it in half lengthwise, scoop out the seeds, and place the halves face down on a baking sheet. Drizzle the meat of the squash with olive oil and sea salt, then cook until tender. You can peel the squash before or after cooking. One pound of trimmed squash will give you about 2 cups cooked squash. You can also cook peeled squash chunks along side your roasted meat.
Try our Winter Squash Recipes for delicious dishes that will please everyone including your vegetarian friends.