Let’s Talk About Winter Squash

Squash is commonly mistaken for a vegetable but believe it or not, they are actually a fruit. This is because they contain seeds. They are separated into two categories; summer and winter. Winter squash is harvested in late summer and is called “winter squash” because of its ability to survive through winter.

Unlike summer squash, winter squash has thick hard shells and a hollow center with large seeds. It is one of the healthiest and most versatile vegetables out there. From butternut squash to acorn squash, there are so many different types to choose from. And each one is packed with nutrients like fiber, Vitamin A, and potassium. Not to mention, they’re super affordable and easy to find all winter long.

Reasons to Love Winter Squash

Winter Squash is Nutritious

Winter squash is a delicious and versatile ingredient that can be used in a variety of dishes. Its sweetness makes it a great addition to pies and other desserts, while its dense flesh makes it perfect for soups and stews. In addition to being delicious, winter squash is also packed with nutrients. It is a good source of fiber, vitamins A and C, potassium, and magnesium. 

Winter Squash is Versatile

Winter squash is not only healthy, but also extremely versatile. You can roast it, mash it, puree it, or even eat it raw. Add it to soups and stews, use it as a replacement for pasta, or get creative and use it in sweet dishes like muffins or pies. The possibilities are endless!

It’s Affordable

Winter squash is one of the most affordable vegetables out there. You can usually find them for under $2 per pound. That’s a steal! Compare that to other vegetables like Brussels sprouts or broccoli, which can easily cost twice as much per pound.

Four Popular Winter Squashes

As mentioned before, winter squash is packed with nutrients like fiber, Vitamin A, and potassium. Butternut squash, in particular, is a great source of Vitamin C. Just one cup of butternut squash has over 100% of the recommended daily intake of Vitamin C. That’s more than oranges!

Acorn Squash

This squash got its name because it resembles the shape of an acorn; small and round. Acorn squash can be dark green, white, and gold. Acorn squash can be baked, roasted, and steamed. The smaller acorn squash is commonly baked in the oven and stuffed with vegetables and sausage.

Delicata Squash

Delicata squash is also referred to as the sweet potato squash because its yellow flesh tastes like a sweet potato. It is oblong-shaped and has a thick bumpy skin that is pale yellow with green striping. This squash is best roasted in the oven with some olive oil and sea salt. Cut the squash in half, remove the seeds, and slice. Bake for 20 minutes in a 400-degree oven.

Butternut Squash

Butternut squash has bright orange flesh and is the sweetest compared to the other winter squash. They are long, pear-shaped, and beige. Butternut squash can be used to make a delicious soup or simply cut the squash into cubes and roast them in the oven with a little bit of olive oil, as a side dish.

Spaghetti Squash

Spaghetti squash is named after the stringy texture flesh that resembles spaghetti pasta. These squashes are oval with a hard and smooth yellow shell. Set the oven to 400 degrees, cut in half, and remove the seeds. Coat with a little olive oil and cook flesh side down for 45 minutes. When done scrape the squash out of its shell and serve with tomato sauce.

How to Select and Store Winter Squash 

When selecting winter squash, look for ones that are heavy for their size and have firm, deep-colored flesh. Avoid squashes that have soft spots or cracks in the skin, which is an indication that they are overripe. 

You can store winter squash in a cool, dark place like a pantry for up to two months. If you have cut into the squash, wrap it tightly in plastic and store it in the fridge where it will keep fresh for up to a week. Frozen winter squash can be stored for up to eight months.

How to Prepare Winter Squash

The first step is to wash the squash under cool water, scrubbing it with a brush to remove any dirt. Since the skin of most winter squash is too tough to eat, you will need to remove it. The easiest way to do this is with a vegetable peeler.

Next, cut off the stem and bottom of the squash so that it will sit level when cut in half. Cut the squash in half lengthwise and scoop out the seeds. 

From there, you can prepare the squash however you like. If you are roasting it, cut the squash into cubes or slices. If you are pureeing it, cut it into smaller pieces.

3 Delicious Winter Squash Recipes to Try This Fall 

Roasted Butternut Squash Soup

This soup is creamy and comforting, perfect for a chilly autumn day, and the ingredients can all be found at your local farmers market.

Ingredients:

• 1 butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups chicken or vegetable stock
• 1/2 cup heavy cream

Instructions: 

1. Preheat oven to 375 degrees Fahrenheit.
2. Toss butternut squash cubes with olive oil and salt and pepper.
3. Spread on a baking sheet and roast for 30-35 minutes, stirring a few times, until they are soft and lightly browned.
4. Let the roasted squash cool slightly, then transfer to a blender or food processor with stock, cream, and additional salt and pepper to taste. Puree until completely smooth.

Spaghetti Squash with Tomato Sauce

Spaghetti squash is a great low-carb alternative to pasta. This dish is hearty and filling but won’t leave you feeling weighed down afterwards.

Ingredients:

• 1 spaghetti squash
• 1 jar (24 oz) of your favorite tomato sauce
• 1/2 cup grated Parmesan cheese

Instructions: 

1. Preheat oven to 375 degrees Fahrenheit.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for 30-40 minutes, until they are fork-tender.
3. When the spaghetti squash is done, let it cool for a few minutes so you can handle it. Use a fork to scrape out the spaghetti-like strands into a bowl.
4. Add tomato sauce and Parmesan cheese and mix until well combined.
5. Serve in individual bowls and enjoy!

Acorn Squash Risotto

This creamy risotto features earthy acorn squash and sage, making it the perfect fall meal for a cozy night in.

Ingredients:

• 1 acorn squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 onion, diced
• 1 cup arborio rice
• 3 cups chicken or vegetable stock
• 1/2 cup grated Parmesan cheese
• 1 tablespoon chopped sage leaves

Instructions:

1. Preheat oven to 375 degrees Fahrenheit.
2. Toss acorn squash cubes with olive oil and salt and pepper. Spread on a baking sheet and roast for 30-35 minutes, stirring a few times, until they are soft and lightly browned.
3. Meanwhile, heat olive oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Stir in rice and continue cooking for a few minutes until the rice is evenly coated with oil and beginning to turn translucent.
4. Add chicken or vegetable stock, one cup at a time, stirring frequently until each cup of stock is absorbed before adding the next. This will take about 20-30 minutes.
5. When the risotto is creamy and the rice is cooked through, stir in roasted acorn squash, Parmesan cheese, and sage leaves. Season with additional salt and pepper to taste.

Conclusion

There are so many reasons to love winter squash! From its nutritional value to its versatility to its affordability, winter squash is a vegetable that should be a staple in everyone’s diet. So next time you’re at the grocery store, make sure to pick up a few acorn squashes or butternut squashes and get cooking!