Squash-Winter Squash-O-Rama
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Winter squash (aside from being a beautiful centerpiece on any table) are some of the most healthy and surprisingly delicious vegetables that should cross your dinner table. A little mentioned fact about squash is that all squash are zero in fat and chock full of vitamins and minerals like iron, riboflavin and vitamins A and C. So if you're looking to eat delicious foods, keep off the dreaded "winter 10 pounds" and zap a little variety into your fall meals take a peek at some of these tried and true suggestions for preparing squash. With a little bit of effort and seasoning squash can leap to life and make your dinner table a fiesta of fall colors and flavors.
How to Cook It!
If you've never handled one of those thick skinned winter squashes before the idea of actually cooking with it can be a little intimidating. Here are some common ways to make the most of the creamy flesh of winter squash. Remember squash is usually precooked before using it in most recipes.
Baking Method
Cut smaller squash (like Acorn squash) in half, scoop out the seeds. Place 2 teaspoons honey, brown sugar, or maple syrup and 1 tablespoon butter into their hollows. Bake them in a preheated 350 degrees F (175 degrees C) oven for about 30 minutes.
Roasting Method
Cut in half and seed squash. Place the squash halves, cut side up, on a rimmed baking sheet. Rub the flesh with softened butter, season with salt and pepper and drizzle with brown sugar, maple syrup or orange juice. Flip the squash over and roast them for 40 to 45 minutes in a preheated 400 degrees F (200 degrees C) oven. Roast the squash until the skin is blistered, browned and the flesh tender. Insert a fork or knife under the skin to test that the flesh is tender. When the squash has cooled the skin should peel off easily.
Roasting squash helps to maintain squash's delicate flavor. Once roasted and cooled there are a plethora of cooking options available. One option is to mash the squash and use it in any recipe calling for squash puree. Roasted squash freezes extremely well and reheats easily. Don't be afraid to roast a bundle of squash at the beginning of it's season and freeze it for use during the holidays; it'll cut down on some of the crunch cooking that you'll face come November and December!
Boiling Method
Cut the squash in half and discard the seeds. Then peel and cut the squash into chunks. Place in a saucepan and cover with water. Bring to a boil and cook until the squash chunks are tender. Let the chunks cool, then puree the flesh in a food processor or mash.
Microwave Method
Cut the squash in half and discarding seeds. Microwave on high for seven minutes per pound.
Which squash is which?
Ever find yourself staring at the array of beautiful squash for sale at your local grocery store wondering how you'll ever figure out which squash is a Spaghetti squash and which a Butternut? Lay your worries aside and read through the following tips on what the most common winter squash are called, how you'll be able to tell them apart and what you might want to do with them when you've bought 'em! Of course, if you still have questions don't hesitate to corner your local groceryperson and grill them with your educated squash questions!
Acorn Squash: These cute squash look suspiciously like acorns and have green or orange (or a combination of the two) colored skin. The flesh is golden yellow and sweet. Once baked acorn squash is delicious as a side dish with no further preparation.
Hubbard Squash and Sugar pumpkins: These are the premier squashes for pie baking. The Hubbard squash is so large that it is commonly sold in chunks. The skin is a smoky blue color and the flesh is dry, mealy and sweet. With dark orange colored flesh, sugar pumpkins are perfect for baking pumpkin pies, bread or soups because of their incredible sweetness. Sugar pumpkins look like the little brother or sister to a pumpkin that would be carved for Halloween.
Butternut Squash: Quite possibly the most popular squash because of its incredible versatility and ease in cooking. Butternut is an off-white, creamy colored squash with rich orange flesh. The butternut squash is long and smooth with a swell at the bottom end. Cooked Butternut squash flesh holds it's shape well and is easy to handle. This is the squash you want to use if you want to dice, slice or present squash in any form other than puree.
Spaghetti Squash: Named for its spaghetti-like flesh the Spaghetti squash is a yellow, watermelon-shaped vegetable usually served as you would spaghetti. It is commonly baked and served with a tomato sauce, cheese, or butter and Parmesan cheese. Try tricking your kids into thinking they're eating spaghetti when they are really eating squash! See how long it takes for them to figure it out!
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