RECIPES: Celebrate the season with winter squash

What’s your favorite winter squash? (Image: New York Times)

Winter squash have arrived by the truckload at your local farmers markets.

It’s time to get cozy with winter squash recipes that will keep you warm throughout the fall and winter months.

You may know winter squash by a few of its common names: acorn, butternut, blue hubbard, delicata, kabocha, red kuri, spaghetti, and sugar pie.

Winter squash are a great source of fiber, potassium, as well as vitamin A. Orange and yellow vegetables contain beta carotene, which supports healthy eyes and a strong immune system.

Winter squash are harvested by our farmers in the late summer and fall, then “cured” or “hardened off” to toughen their hard, exterior skin. This process is helpful to home cooks, because it means that, in the right conditions, we can store squash in a cool, dark, dry place for several months before cooking it.

When choosing your squash, look at the stem and skin. If the stem looks fresh and green or the skin looks glossy, then the squash was harvested too early and won’t be ripe. Choose squash that is heavy for its size; avoid cracks or soft spots.

Once cut, store squash in the refrigerator and use within 5 days. Uncooked squash can be peeled, chunked, and frozen on a baking sheet, then transferred to a freezer-safe container. Leftover cooked squash can also be frozen.

Winter squash comes in so many amazing colors! (Image: Farmers Almanac)

 

Taking home winter squash can feel intimidating because many folks find it difficult to cut through the hard skin. But it’s worth the trouble! Here are our best tips for slicing and dicing:

1. Consider heating the squash in the microwave to soften the flesh. Use a knife to score the squash along the outside, then microwave for 3-5 minutes (depending on size). Remove carefully, then cut.

2. Always use a sharp, sturdy knife. Larger chefs knives work well for squash.

3. Set the squash on its side, using a damp kitchen towel to keep it in place.

4. Trim the ends first, to make the squash less wobbly on the cutting board.

5. Cut butternut squash in half at the neck, which gives you two smaller pieces to work with.

6. Use a vegetable peeler or small paring knife to remove the tough skin of butternut squash. Delicata (“delicate”) squash skin doesn’t need to be removed and adds extra fiber to your dish.

7. Spaghetti squash doesn’t need peeling. You can roast it whole or halved, then shred the insides with a fork.

8. If your squash is just too tough to cut, you can always cook it whole using the oven or a slow cooker. Or you can ask a strong friend or neighbor to help!

These basic recipes are customizable to your preferences, as well as what is available at the farmers market. Choose what looks best from your favorite farmer. Once cooked, winter squash is a versatile addition to salads, soups, tacos, baked goods, curry, hummus, chili, and more!

For even more tips, visit: http://bit.ly/Wsquash

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 RECIPE: Easy Slow-Cooker Squash

Recipe by Linnea Redlinger

You will need:

• 1 winter squash

• 1 cup water

• Slow cooker/crock pot

Recipe:

1. Wash your hands thoroughly with soap and water.

2. Wash the squash under running water to remove any debris, using a brush if needed.

3. Cut the squash in half lengthwise, then use a spoon to clean out the seeds. Use a vegetable peeler or sharp knife to remove the skin if desired. (You can keep the seeds to roast later for a snack.)

4. Add water and the cleaned squash halves to the slow cooker. Set the machine to low for 6 hours or until squash is easily pierced with a fork.

5. Scoop cooked flesh from the skin and mash lightly. Store in the refrigerator.

DOUBLE UP TIP: Use this cooked squash as a substitute for any recipe that calls for canned pumpkin puree.

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RECIPE: Oven-Roasted Squash

Adapted from Food Network/Ina Garten

Ingredients:

• 1 large squash (about 3 pounds)

• 3 tablespoon olive oil

• 1 teaspoon salt

• 1/2 teaspoon black pepper

Recipe:

1. Wash your hands thoroughly with soap and water.

2. Preheat your oven to 400 degrees F.

3. Wash the vegetables under running water to remove any dirt or debris. Squash usually grow on the ground!

4. Cut the squash in half lengthwise, then use a spoon to clean out the seeds. Use a vegetable peeler or sharp knife to remove the skin if desired. (You can keep the seeds to roast later for a snack.)

5. Cut the squash into 1-inch chunks, then place on a sheet pan.

6. Drizzle squash with olive oil, salt, and pepper, and use clean hands to toss until covered.

7. Arrange in one layer and roast for 25-30 minutes until the squash is tender, turning once after 15 minutes.

DOUBLE UP TIP: Try adding spices such as cinnamon, cumin, rosemary, paprika, cayenne, and/or garlic powder to add healthy flavor.