Include some squash in your meals
The colorful winter squash are now in the markets. Butternut, acorn and Hubbard are popular, but other varieties are tasty and worth a try, such as Kabocha, Australian Blue, Sugar Loaf, Chayote, Delicata, Golden Nugget, Sweet Dumpling and more.
A small Sweet Dumpling can weigh less than a pound, while a large Hubbard can be 20 pounds or more. No matter how different they may appear, they’re surprisingly similar in taste. They can be prepared in the same manner and are interchangeable in most recipes.
Choose a squash that is heavy for its size, with a hard, undamaged shell. Avoid squash with dull or shriveled skin, soft spots, bruises or cracks. As a convenience, larger squash are often sold in pieces.
Winter squash needs careful handling. To store for several months, keep cool and dry in a place with good air circulation such as an unheated closet or dry basement. Don’t store squash in plastic bags, because the plastic will trap moisture and encourage spoilage. Cut squash should be kept in the refrigerator and used within a week.
A large, thick-skinned squash can be difficult to cut. Lay it on a cutting board; carefully push the whole blade of a chef’s knife lengthwise into the skin. Use a mallet to tap the top of blade nearest the handle and force the blade into the squash. Tap until the squash splits in half. Or you can rock the blade to split the squash. Scoop out seeds and stringy fiber with a sturdy spoon.
If that’s too difficult, cook the squash whole, then you’ll be able to cut it and scoop out the flesh more easily.
Most varieties can be baked or microwaved whole, in halves, or in large peeled pieces.
To cook whole: Wash it, pierce it in several places with the tip of a knife, and bake on a cookie sheet at 350 degrees until tender — up to 11/2 hours, depending on size.
To cook halves: Place a small amount of water in a baking pan and place squash cut side down; bake at 375 degrees for 30 to 60 minutes, turning over halfway through the cooking time.
To cook chunks: Cut the squash into 1-inch chunks, peel, and bake, steam or boil for 15 to 30 minutes.
To microwave: Cut the squash into halves, rings or chunks, or leave whole. Pierce the whole squash several times with a knife to allow steam to escape. Place whole or cut squash in 1/4 cup water in a shallow dish; cover with plastic wrap. Or use a deep, microwave-safe dish with a cover. Cook whole or halves for 6 to 9 minutes, turning once. Cook rings or chunks 5 to 7 minutes. Remove from microwave, remove wrap and let squash stand 5 minutes to finish cooking.
Some of the smaller varieties make ideal containers for entrees or desserts, and the bigger ones can even serve as beautiful soup tureens. Try baking individual potpies using the exceptionally sweet Sweet Dumpling or Jack-be-Little pumpkins. They can also be filled with seasonal vegetable purees or other cooked vegetables. Cut off the tiny tops, scoop out the shells, rub the outsides with vegetable oil, lightly season, then roast at 350 degrees until soft, 30 to 45 minutes. When cooked until tender, they can be eaten skin and all.