Seasonal Produce: Winter Squash

Purchasing

• Select firm winter squash that feel heavy for their size.
• Their rinds should be free of blemishes and soft or moldy spots.
• The hard rinds on winter squash allow them to be stored longer than summer squash.
• Store in a cool, dry, dark place for 1 to 2 months. Do not refrigerate or wrap in plastic. Larger squash keep longer than smaller squash.
• Once cut, wrap pieces tightly in plastic wrap and refrigerate for up to 5 days.

• Acorn: Acorn-shaped with ribbed, dark-green skin, this winter squash weighs 1 to 3 pounds and is about 6 inches in diameter. Acorn squash have orange flesh with a sweet flavor that is often eaten directly from the shell.
• Butternut Squash: This cylindrical squash has a slightly bulbous base and beige skin. It weighs 2 to 5 pounds and has orange-yellow flesh with a sweet, slightly nutty flavor.
• Pumpkin: Actually not a squash, though a member of the gourd family, pumpkins are round with orange rinds. They range in weight from a few ounces to hundreds of pounds. Their orange flesh has a mild, sweet flavor and contains edible seeds. Smaller pumpkin varieties are used for cooking, such as Sugar Pie, Baby Bear and Cheese pumpkins.
• Spaghetti Squash: Watermelon-shaped with creamy yellow rind, spaghetti squash weighs 4 to 8 pounds and has pale yellow, mild-flavored flesh that separates into spaghetti-like strands when cooked. It’s often served topped with a sauce like pasta.

Preparing

• Wash winter squash before using. Cut into halves or quarters with a large knife. Scoop out and discard the seeds and stringy fibers.
• Peel and cut into cubes or slices for boiling, baking or steaming.
• Winter squash halves may also be left intact and baked or microwaved.

Nutrition

Serving

• Simmer cooked, puréed winter squash with chicken broth and a touch of cream and cinnamon for a superb autumn soup.
• Add a touch of brown sugar and butter and a sprinkle of chopped PLANTERS Pecans to winter squash halves and bake for a delectable side dish.
• Stir cooked cubed winter squash into seasoned rice or couscous.
• Add chunks of winter squash to stews for a touch of color and sweetness.
• Enrich cake, muffin, quick bread and pancake batters with cooked, puréed squash.
• Stuffed hollowed-out squash halves with cooked rice or prepared STOVE TOP Stuffing Mix and bake for a hearty side dish.