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October 23, 2009
Denise Simmons, MG Corporate Executive Chef
‘Tis the season for locally grown winter squash! I’ve been cruising through some web sites & come upon a wealth of information on all the different varieties and how best to serve them. Thank you Bon Apetit and
Homestead Farm!
I’ve also included a recipe, which calls for butternut squash, but you can substitute any winter squash.
Winter squash, members of the Cucurbitaceae family and relatives of both the melon and the cucumber, come in many different varieties. While each type varies in shape, color, size and flavor, they all share some common characteristics. Their shells are hard and difficult to pierce, enabling them to have long storage periods between one and six months. Their flesh is mildly sweet in flavor and finely grained in texture. Additionally, all have seed-containing hollow inner cavities.
Most common varieties of winter squash include:
Butternut squash: Shaped like a large pear, this squash has cream-colored skin, deep orange-colored flesh and a sweet flavor.
Acorn squash: With harvest green skin speckled with orange patches and pale yellow-orange flesh, this squash has a unique flavor that is a combination of sweet, nutty and peppery.
Hubbard squash: A larger-sized squash that can be dark green, grey-blue or orange-red in color, the Hubbard's flavor is less sweet than many other varieties.
Turban squash: Green in color and either speckled or striped, this winter squash has an orange-yellow flesh whose taste is reminiscent of hazelnuts.
Spaghetti Squash: Yellow to orange in color, this winter squash has orange flesh that resembles strands of spaghetti after it’s been cooked. It’s a bit more savory than some winter squash, with a flavor that’s nutty.
Tips for Preparimg Winter Squash:
After washing winter squash, cut it in half and remove the seeds and fibrous material in the cavity. Place, cut side down, on sheet pan. Bake in a 350° oven for 20-35 minutes, until a knife can be easily inserted through the flesh. You may also roast flesh side up, with seasoning in the cavity as it roasts. Typically, brown sugar, cinnamon and similar flavors are used with winter squash. Spaghetti squash in particular does well with brown butter & sage, rather than the sweeter flavors.
A Few Other Quick Serving Ideas:
Top puréed cooked winter squash with cinnamon and maple syrup.
Steam cubes of winter squash and then dress with olive oil, tamari, ginger and pumpkin seeds.
Top "strings" of spaghetti squash with pasta sauce.
Add cubes of winter squash to your favorite vegetable soup recipe.
Winter Squash with Browned Butter and Rosemary
1 2-lb butternut squash, peeled, halved lengthwise, seeded, cut crosswise into 1/4" thick slices
1/4 cup (1/2 stick) butter
1 tsp minced fresh rosemary
Browned butter is butter cooked to a browner, nutty-tasting stage. It adds lots of flavor to the steamed squash.
Roast squash until almost tender when pierced with fork, about 15-30 minutes, depending on size & variety. Cool squash slightly, then dice into ¾ inch pieces. Melt butter in large nonstick skillet over medium heat. Continue to cook until butter is golden brown and aromatic, about 2 minutes. Add squash and rosemary and toss until squash is tender, heated through and coated with browned butter, about 3 minutes. Season generously with salt and pepper.
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