Winter Squash Guide
Winter squash come in a dizzying array of colors, from cool greens to warm yellows and bright oranges. Most share flesh that has a mellow, slightly sweet flavor, but a few varieties are exactly the same in taste or texture. Hard skin and inedible seeds distinguish them from their soft skinned cousins, the summer squash. Winter squash are harvested when fully mature, when their seeds have become woody and large and their skin has toughened.
Mild, fine textured, pale orange-yellow flesh. Cut in half with sturdy knife, either through “equator” or top to bottom. Scoop out seeds. Makes a natural bowl, so it can be stuffed with things such as cornbread stuffing and cooked sausage mixtures. Bake until almost tender; fill with desired mixture and bake until tender and filling is hot.
Perfect for making puree to use in pie! This variety of pumpkin is sweeter than most and are smaller in size.
To make puree: Cut pumpkin in half, scoop out seeds and pulp. Set cut-side-up on an aluminum foil lined baking sheet. Bake at 350°F for 1 hour, or until soft. Let cool completely then scoop out flesh from skin. Puree in a blender until smooth.
Thelma Sanders Acorn
Often called Golden Acorns, these acorn squash are buttery and delicious.
Roast with olive oil, salt and pepper for a perfect side dish to any fall meal.
Smooth, thin, pinkish-tan rind covers sweet, orange flesh.
Pound per pound yields more flesh than most winter squash. Remove bulb from cylindrical nick by cutting with a sturdy knife. Place neck cut side down and, starting at top, cut off skin in strips from top to bottom. Remove seeds from bulb. Peel bulb. Cut into cubes. Steam or bake. Delectable in soups, pasta and rice dishes.
Yellow or orange skin that is fairly tender. Once cooked, flesh separates into cream colored spaghetti like strands. This squash is a perfect pasta alternative! To roast, cut in half and scoop out seeds. Place cut side up on a baking sheet and bake for 30-45 minutes. Once cooled, scoop out and use as a pasta substitute.
Belonging to the Hubbard family, this squash is red-orange in color and is similar to the pumpkin. This variety can be roasted and stuffed or made into soup.
Stop by The Healthy Grocer Produce section for these squash and yummy recipes!