Winter Squash
Winter squash is now in season and plentiful. Take full advantage of any product that’s in season because it is fresh and inexpensive. There are many delicious recipes for winter squashes. If you haven’t done much cooking with them, give them a try, they are very versatile and tasty.
About:
Winter squash is a warm-season vegetable that can be grown in most of the country. It differs from summer squash in that it is harvested and eaten in the mature fruit stage, when the seeds within have matured fully and the skin has hardened into a tough rind. When ripened to this stage, fruits of most varieties can be stored for use throughout the winter. The most popular winter squash includes acorn, buttercup, butternut, calabaza, delicata, Hubbard, spaghetti, sweet dumpling, and Terk’s Turban. The smaller acorn and butternut do not store as well, only up to 3 months. Store cut pieces of winter squash in the refrigerator. Refrigeration is too humid for whole squash, and they will deteriorate quickly
Harvesting and Storage:
Winter squash can be harvested whenever the fruits have turned a deep, solid color and the rind is hard. Harvest the main part of the crop in September or October, before heavy frosts hit your area. Cut squash from the vines carefully, leaving two inches of stem attached if possible. Avoid cuts and bruises when handling. Store in a dry building where the temperature is between 50 and 55°F. For prolonged storage, do not stack squash more than two fruits high. It is preferable, where space allows, to put the fruits in a single layer so that they do not touch each other. This arrangement minimizes the potential spread of rots.
Squash and your Health:
Winter squash is a tasty source of complex carbohydrate and fiber. Fiber absorbs water and becomes bulky in the stomach. It works throughout the intestinal track, cleaning and moving waste quickly out of the body. Research suggests that this soluble fiber plays an important role in reducing the incidence of colon cancer. Winter squash is also a source of potassium, niacin, iron and beta carotene. The orange-fleshed squash is also an excellent source of beta carotene. As a general rule, the deeper the orange color, the higher the beta carotene content. Beta carotene is converted to Vitamin A in the body. Vitamin A is essential for healthy skin, vision, bone development and maintenance as well as many other functions.
Preparation:
To cook winter squash, place unpeeled pieces cut sides down on a shallow baking dish and bake in a 350°F oven for 30 minutes or longer. Check for doneness by piercing with a fork or skewer. When tender, remove from the oven and allow the pieces to cool. Spoon out the soft flesh and mash with a fork or process in a blender or food processor. Peeled pieces can be cut into cubes and boiled until tender. Use with any recipe calling for cooked mashed or pureed squash.
We have put together a collection of some delicious squash recipes, hope you enjoy!
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