I know my favorite time of year has arrived when those beautiful, mysterious, hard-bodies winter squash begin to appear at the farmer’s markets and in the grocery stores! Butternut, Acorn, Carnival, Delicata, Pumpkins and my personal favorite, Kabocha!

The ways of preparing squash are endless….soups, baked, roasted, or steamed. The warm, nutty and comforting flavor of winter squash really nourishes the body and fills you up.

Winter squash is a good source of complex carbohydrates such as starch and fiber. It is also a source of niacin, potassium, iron and beta carotene. Usually, the darker the skin is, the higher the beta carotene content.

Here is a basic tutorial on how to prepare winter squash:

Winner Squash:

Winter squash matures on the vine and develops an inedible, thick, hard rind and tough seeds. Because this rind makes most squash difficult to peel, it’s easier to cook the unpeeled squash, and then scoop out the cooked flesh. Wash the exterior of the squash just before using. The seeds are scooped out before or after cooking.

To cut in half, grasp the squash firmly and use a sharp knife to slice through to the center. Then flip and cut the other side until the squash falls open. Remove and discard the seeds.

Dress any cooked winter squash with butter and herbs, a cream sauce, cheese sauce, maple syrup and nuts, marinara sauce or stewed fruit.

To Bake: Using a whole (1 to 1 1/2 pound) winter squash, pierce the rind with a fork and bake in a 350-degree oven 45 minutes.

Boil or Steam: Cut into quarters or rings 25 minutes or until tender. Boil or mash winter squash just as you would potatoes. Or add peeled squash cubes to your favorite soups, stews, beans, gratins and vegetable ragouts.

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Uncategorized by Wendy Van Wagner