Fresh this Season! Winter : Squash

My one and only experience with winter squash involved a yellow mush (how does something roasted turn so soft?) that tasted a bit "squashy"--no amount of brown sugar could mask that decidedly terrible flavor. With that experience 15 years behind me, I am ready to learn more about this intriguing vegetable and excited to cook it into something edible.

Read on to learn about selecting, storing, cleaning and prepping this healthy winter comfort food. Then, try it yourself with some delicious squash recipes to get through this last stretch of winter. Here are some recipes to look forward to (recipes will be linked as they become available):

Butternut Pear Soup
Toasted Squash Seeds
Baked Winter Squash
Pumpkin Vanilla Oatmeal
Squash Fries

Nutrition Facts

Nutritional information varies between each variety of squash. Most are:

• high in Vitamins A, C and B6 as well as potassium;
• a good source of dietary fiber and riboflavin;
• virtually saturated fat- and cholesterol-free;
• and very low in sodium.

Best Winter Squash Uses

The flesh of winter squash, though differing between varieties, is both slightly sweet and takes to savory seasonings. They're good in soups, mashed similar to or along with yams or potatoes, baked or roasted, or disguised in pies, muffins, and other baked goods.

Most are interchangeable, though some (the sugar-pie pumpkins or kuri) tend to be sweeter while others (the creamy butternut) are noted for textures lending to particular uses such as in soups. Then, there's one lonely winter squash notably different from the others: the spaghetti squash, once prepared, can actually be served as you would spaghetti.

For more on winter squash varieties, check out the 8 Top Winter Squash Varieties or this Winter Squash Glossary.

Selecting, Cleaning, Storing

Choose winter squash that:

• feel heavy for their size;
• have a hard exterior;
• and display a deep-colored, blemish-free skin.

Winter squash's hard exterior is discarded before eating so it technically does not need to be cleaned, although a good rinsing may be in order before placing it on a cutting board or pan.

Winter squash keeps fresh up to three to six months when stored in a cool, dry place, preferably around 50 degrees. If you are not able to store winter squash properly, then plan on cooking it before three months.

Winter Squash Preparation

If winter squash is to be baked, halve with a large, sharp knife and remove center fibers and seeds. Squash can then be cut into smaller pieces if desired. Bake with butter and desired seasonings at 350 degrees for 35-60 minutes or until tender (varies for squash variety and size). After baking, the squash is then easily removed from its exterior or served on rind. The squash can also be peeled first (see following process), but baking first is easiest for most recipes.

If winter squash is to be simmered for a soup or boiled for mashing, peel through exterior layer with a vegetable peeler making sure to peel through to flesh. Then halve with a large, sharp knife and scoop out center fibers and seeds. Cut squash into pieces and simmer or boil 25 minutes or until tender in minimal water to retain nutrients.