Winter Squash
Squash that will “keep” until December are commonly known as “winter squash.” They are actually available in markets in late summer and fall, as well as throughout the winter.
Most winter squashes are vine-type plants whose fruits are harvested when fully mature, which takes longer than the “summer squash.” They are best harvested once the cool weather of fall sets in. They can be stored for months in a cool basement.
Winter squash comes in many shapes — round and elongated, scalloped and pear-shaped — with flesh that ranges from golden-yellow to brilliant orange.
These vegetables have hard, thick skins. To cook, first remove fibers and seeds; then cut in halves or pieces and bake, steam, or boil. Use water sparingly when boiling to avoid losing flavor and nutrients.
Squash pulp is often used in pies, but may also be added to casseroles, souffles, pancakes, and custards.
Acorn and butternut squash are frequently cut in half, baked, and served in the shell. Both are rich in beneficial carotenoids. Microwaving will reduce preparation time. (Pierce the squash as you would a potato and microwave on High for 6 to 10 minutes. Turn and continue to cook 3 to 4 minutes longer. Remove from oven and allow to rest for 10 minutes.) Cranberry sauce makes an excellent filling.
