Quick Cooking Tips for Winter Squash

Are you nutty for acorn squash? Do you dig the deliciousness of a delicate delicata? Maybe you are all about the buttery texture of butternut squash; no matter your preference winter squash brings a vitamin packed heartiness to your cold weather menu.  These versatile vegetables (technically a fruit) have a mildly sweet and nutty flavor, dense texture and bright color. Winter squash are easy to prepare and can even be roasted whole; they carry main ingredient status in many recipes, including soups & stews, pastas & salads, stuffings & side dishes and desserts.  Try our recipe for Roasted Butternut Soup and savor the wonder of winter squash!

VT Fresh Quick Cooking Tips:

• Scrub well. Remove seeds and save for roasting. Peel skin prior to boiling or steaming. When roasting or baking, the interior flesh can be scooped out and skin discarded after cooking. There is no need to peel thin-skinned winter squash such as delicata.
• Steam 2-inch chunks for 20 minutes, or until tender.
• Cube and sauté in butter with sage for 15-20 minutes stirring frequently to evenly brown.
• Roast by cutting in half, pierce skin and bake at 400° face down on baking sheet for 40-50 minutes until easily pierced with knife. Let cool, separate from skin. Spaghetti squash is easy to roast and a great alternative to pasta. Add maple syrup and butter to baked squash to sweeten it.
• Purée for a creamy soup or add chunks to hearty soups, curries, and stews.
• Tip: Higher starch winter squash (acorn, butternut, Hubbard, and pumpkin) is best for mashing and puréeing.
• Storage: Store loose in cool dry spot (50°-55°) in a single layer, not touching. Good air circulation is important to prevent early spoilage.