POWERFUL SQUASH INFO!

WINTER SQUASH BASICS
Winter squash share some common characteristics:  they have fairly hard, durable skins which allow them to have long shelf lives.  Store winter squash in cool, dark places such as a cellar and they will “keep” for weeks or even months.  Once cut, winter squash should be wrapped in plastic and placed in the refrigerator where they will remain fresh for 2 to 4 days.

Winter squash contain seed cavities which are theperfect vessels for stuffing!  After cutting in half, remove seeds and fibers, and squash is ready to fill.  The sweet flavor of winter squash lends itself well to butter, warming spices such as cinnamon, nutmeg and ginger, and sweeteners like maple syrup or brown sugar.  Place these ingredients in the squash hollow in any combination for a quick flavor blast, or make a savory stuffing with breadcrumbs or rice, enhanced bytraditional fall flavors such as sage and thyme. 

While squash can be cooked in many ways (sautéed, steamed, microwaved, stir-fried, or boiled), baking really brings out the vegetable’s natural sweetness and nutty flavor.  If squash aren’t filled, brush flesh with olive oil, place cut-side down in a shallow baking pan (add a bit of water to keep squash moist) and roast until tender, from 25 to 40 minutes, depending on size.  Squash with substantial fillings should be placed filling up and will take a bit longer to bake.

Winter squash are DELICIOUS and good for you, too!

ACORN SQUASH
Shaped like its namesake, acorn squash are distinguished by distinct ribs which run lengthwise along this popular cool weather vegetable.  Acorn squash typically have hard blackish-green or golden-yellow skin and are sweet in flavor with slightly fibrous texture.  Its relatively small size yields  two (generous) to four (average) servings. The flesh of this winter squash variety is paler than others in its class, and so is not as rich in beta-carotene; however, acorn squash is a good source of fiber and potassium as well as vitamins C and B, magnesium and manganese.  

BUTTERNUT SQUASH 
Beige to tan in color and vase-shaped, butternut squash is arguably the most versatile winter squash. With moist, fine-grained, deep orange flesh and a sweet, nutty flavor that’s been likened to sweet potatoes and butterscotch, this variety of squash adapts well to a broad spectrum of culinary uses.  The deeper the skin color, the riper, drier and sweeter the squash will be.  The most widely grown variety, Waltham Butternut, originated in Stow, Massachusetts. 

CARNIVAL SQUASH
This festive winter squash is generally small to medium in size, and very colorful.  Carnival squash are a riotous combination of dark green and gold spots over an orange background, with fields of colors that may divide the vegetable in half.  All of this visual play takes place over assertively ribbed skin.  The flesh of carnival squash is yellow, with sweet flavor reminiscent of sweet potatoes and butternut squash.  This squash is sometimes considered a variant of acorn squash.

DELICATA SQUASH
Also known as potato, sweet potato, Bohemian or peanut squash, delicata is an heirloom variety which was introduced in New York City in 1894.  Popular into the 1920s, delicata fell out of favor for some time because its thin skin did not hold up well to long-distance shipping which was becoming widespread.  Fortunately, delicata are back!  Oblong in shape and yellow with green stripes, this delicious squash tastes like buttered popcorn.  The flesh is fine-textured, dark orange and perfect for baking.  The same thin skin that nearly brought delicata to extinction is edible, a characteristic which sets this winter squash apart from most others in its class.

BABY BLUE HUBBARD SQUASH
One of the best winter keeping squash, baby blue hubbards will keep for up to six months if stored in a cool, dark location.  These “keepers” have irregular skin which range in color from dark bluish-green to light grey.  The yellow to orange flesh is dense and very moist, requiring a longer cooking time than other winter squash.  Baby blue hubbards make a good substitution for pumpkin in pies. Avoid storing near apples, which may turn the skin orange/yellow.

KABOCHA SQUASH
The turbin-shaped kabocha squash is also known as Ebisu, Delica, Hoka, Hakkaido and Japanese Pumpkin.   This dry-fleshed winter squash possesses rich, sweet flavor.  When cooked, its moist, fluffy texture resembles that of chestnuts.  Kabocha is used interchangeably with buttercup squash and can also take the place of pumpkin in most recipes.  In fact, the word kabocha means pumpkin in Japanese.  Kabocha are particularly well-suited to baking, deep-frying as tempura and adding to risotto.   

RED KURI SQUASH
Winsomely tear-drop shaped, red kuri squash have been on the human menu for at least 10,000 years.  These bright red-orange hybrid squash are full-flavored and gently sweet, with a nutty flavor that hints of chestnuts.  Underneath thick skin, the dry, meaty flesh is firm, yet delicate. Use this mellow squash anywhere a nutty taste is appropriate, including cakes, breads and pies.  Red kuri are particularly high in anti-oxidants, which are beneficial topically as well as internally.  Two parts puréed red kuri mixed with one part honey makes a natural anti-aging face mask.  Or replace honey with brown sugar for an invigorating, healthy body scrub.

SPAGHETTI SQUASH
Watermelon-shaped spaghetti squash is variously known as vegetable spaghetti, vegetable marrow and noodle squash.  Golden-yellow, weighing in at 2 to 5 pounds, spaghetti squash have a sweet, light and buttery flavor.  Their name derives from the squash’s unique ability to shred into spaghetti-like threads when cooked.  Cut in half and baked in a pan with a bit of water until tender (30 or so minutes), the flesh can be raked with a fork to yield strands which can be seasoned and served like pasta. Try it as a vegetable base for “mac & cheese.”  Great for low carbohydrate and/or low calorie diets!  This fun squash also contains plenty of folic acid, potassium, vitamin A and beta-carotene.