Winter Squash!

Varieties, Storage tips & More

Hi guys,
 Had a few questions about storing the spaghetti and acorn squash, so I thought I'd do a post about winter squash in general. *Scroll down to the bottom for a storage/freezing/serving/preserving cheat sheet I found from fooddomain.msu.edu.



Cecerelli's Winter Squash!

 The most common winter squash varieties include Acorn, Buttercup, Butternut, Hubbard and Spaghetti. All of these are labeled in the photo to the right [just click to enlarge]. So far you have seen the spaghetti and acorn squashes in your share, and butternut as an add on item.

Although these are the types you will most likely see in you local markets, the list of winter squash is endless...Check out this website for an alphabetical list of all the different winter squash / pumpkins: Squash Glossary from The Nibble

Now for some basic info for each type pictured on the right:

• Acorn Squash - Is high in dietary fiber, vitamin C, B6, mangesium and potasium but not as rich in beta-carotene as some other winter squash varieties. Acorn squash is often halved (scoop out the mushy insides) and roasted with walnuts and cranberries or baked with maple syrup, butter and brown sugar. You can also cube it, slice along it's natural ribs or halve it, toss in oils & herbs and bake it to puree for soup. Store your acorn squash in a cool, dark and dry area and it should last several weeks.

• Buttercup Squash - Is a good source of dietary fiber as well as vitamin A, C and some of the B vitamins. This squash has really tough skin so you will probably want to peel it before cooking. It is great roasted and pureed in soups, curries, sauces or as ravioli filling. It can also be halved (scoop out insides) and stuffed with rice, sausage, cheese etc. Store buttercup squash in cool, dark and dry space and it will last several weeks.

• Butternut Squash - Is the most popular and widely grown winter squash! It is rich in beta-carotene (more in the darker squash) and is also a great source of vitamin A, C and some of the B vitamins. Butternut ideal for soups!!...halve it, scoop out the bottom area with the seeds and then bake, roast, steam, braise, sautee or puree. Store your butternut squash in dry, room temperature area and it will keep for a while. Cut peices of squash will refrigerate for up to 5 days if wrapped in saran wrap.

• Hubbard Squash - ......is voted [by me] the ugliest of all the winter squashes...but appearance aside it's a pretty great squash. Darker squashes are very rich in beta-carotene and all squashes are a great source of vitamin A, C, some B vitamins, dietary fiber, iron and riboflavin. Hubbard squash have very hard skin, so to prepare cut in half and bake until tender. It will then be easier to scoop/remove the flesh from the skin to use in whatever recipe you have. Hubbard squash can be used in soups, used with whole grain dishes or baked into caseroles. People will also make hubbard squash pie. Keep your squash in a cool, dry area.

• Spaghetti Squash - similar to the other winter squash, is a good source of  fiber, beta-carotene, vitamin A, C and some B vitamins. Traditionally you either microwave or bake [halved] spaghetti squash, and then scoop out the stringy spaghetti-like insides and serve however you like. Some people like it with just butter and herbs, others like to have it with pasta sauce. You can also prepare cooked spaghetti squash with cheese or steamed green veggies. Keep your whole spaghetti squash at room temperature and it should last several weeks.

Anything you needed to know about Squash:

I found this super helpful guide to storing winter squash from fooddomain.msu.edu. It also provides recipe ideas, basic facts, freezing tips and more. Click each page to enlarge.

That's all for now!
-B