Squash
Source of Recipe
direct Recipes
Along with the fall season change in temperatures and beautiful outdoor colors, come delicious, colorful and nutrition filled squash. here are easy preparations for some of these yummy squashes that are appearing in your grocery stores now.
There are many ways to prepare the various varieties of winter squash, but the fastest I've found is using the microwave. Take a medium sized squash, pierce it several times, cook on high setting in microwave for about 20 minutes. Smaller squash, such as an Acorn Squash takes about 10 minutes on high. (Time will vary depending on individual microwaves.)
Spaghetti Squash:
Cylindrical in shape, about four to five inches in diameter and eight to nine inches long with rounded ends. The rind is hard and ivory to yellow in color at maturity. The stringy flesh resembles spaghetti when scooped out of the rind using a fork. It has a nutty flavor. Spaghetti squash is delicious served with a dash of salt and pepper and a pat of butter. There are also many recipes to dress up spaghetti squash into an ultra dinner meal.
Acorn Squash:
Acorn squash is small, dark green in color, and is acorn shaped with deep ridges. It has a hard tick shell and seeds. The meaty flesh is firmer than that of summer squash and generally requires longer cooking than summer squash.
Butternut Squash:
Butternut Squash is bell or gourd shaped with smooth, thin light beige to orange skin that is easy to peel. The flesh is orange, fine textured and sweet in flavor. It cooks more quickly than most other squash.
Hubbard Squash:
Hubbard is large, often weighing 12 pounds or more. It has gray green, blue or very dark green warted skin as well as a nutty flavor.
Turban Squash:
Turban is a larger variety of buttercup squash. The turban has a bright red rind. The turban-like swirl on its blossom end is a fanciful variegated orange, red and white.
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