Winter Squash

Winter squash isn’t actually a type of squash, but a category of hard-skinned squashes that includes many of the squashes we have seen (and will continue to see) in our boxes such as: acorn, butternut, delicata, buttercup and spaghetti.  With the exception of spaghetti squash, which we highlighted in a different blog post, many of these squashes have similar texture and can be used interchangeably in recipes.  Here is a visual guide to different squash varieties. Not on this list are some fun relatives of butternut squash that have already been showing up in your boxes like:

• Butterkin Squash: A cross between butternut and a pumpkin.  A little harder to peal but great for soups and baking.  Check out our post on pie pumpkins for ideas.
• Honeynut squash: A smaller, sweeter version of butternut with an extra dose of beta-carotene.  You can event eat the skin on these if you are adventurous!
• Butterbaby: Pretty much just a smaller variety of butternut squash.  I like these because I can use the whole thing in one meal and don't have to worry about storing or using the leftover like I do with larger butternuts.
• Buttercup: It’s similar in size and shape to a small pumpkin but has a green exterior that may remind you of an acorn squash.

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​Storage
Winter squash stored in a cool dry place will last several weeks.  Squash store at ideal temperatures will even last months.  If possible, store at 50-55° in a dry spot with low humidity.  If its too cold it will suffer chilling injuries and start to deteriorate.  We don’t recommend storing in the basement because it is probably too moist and they will be more likely to rot.  Cut squash wrapped in plastic wrap will keep in the fridge for a week to 10 days.
Preparation
Roast It!   Peel off the skin of the squash and dice into cubes. 
Lightly coat with olive oil or canola oil and your favorite herbs and spices. Place on a foiled pan and roast at 400° for 25-35 minutes. Flip the squash over once halfway through. 
Mash It!  Cook squash according to the recipe on the bottom right, scoop out the flesh, and mash with a fork.  Season with a little salt, pepper and spices.
Nutrition Information
Winter squashes are rich in vitamin A, folic acid and potassium.  The dietary guidelines recommend that adults eat 4-6 cups of red or orange vegetables (like winter squash) each week.

Butternut Squash

​Butternut squash has a sweet, nutty taste similar to that of a pumpkin. It might be fall's most versatile vegetable. They are larger than most other winter squash, ranging in size from six to 12 inches long and in weight from about two to about five pounds. 

This hardy squash can be kept for up to three months in a cool, dry place. But know that butternut squash will not last as long in a warm kitchen. For optimal storage keep them in the basement or another cooler place if possible. Do not refrigerate whole squash but once cut, butternut squash should be wrapped tightly and refrigerated. When it comes to cutting the smooth skin to halve, slice, or cut wedges of bright orange flesh, follow this technique.

There are so many delicious ways to use this hard-shell squash, from soups and salads to lasagna and pizza. Next time you’ve got the oven on, use up the space to cook a whole squash – simply bake it just as it is until you can insert a knife in easily, then use it over the following days in salads or to turn into pancakes, fritters or a delicious spread for toast.

Recipes

• Squash & Goat Cheese Bruschetta
• Brown Sugar Butternut Squash Pie
• Curried Butternut Squash Soup
• Caramelized Butternut Squash
• Butternut Squash Risotto

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Roasted Squash with Lemon Tahini Sauce 

Winter Squash and Apples

This dish’s unique flavor combination combined with the beautiful colors of the squash elicited much praise at our dinner parties.
Ingredients (Serves 6):

• 1 large acorn squash, scrubbed
• 1 1-pound delicata squash, scrubbed, cut into 1"-thick wedges or rings, seeded
• 7 tablespoons extra-virgin olive oil, divided
• 1 1/2 teaspoons cumin seeds, divided
• Kosher salt, freshly ground pepper
• 4 scallions, cut into 2" pieces
• 2 tablespoons fresh lemon juice
• 1 tablespoon tahini (sesame seed paste)
• Aleppo pepper or crushed red pepper flakes

 Directions

1. Arrange racks in upper and lower thirds of oven; preheat to 425°F. Place acorn on a rimmed baking sheet and delicata on a second sheet. Divide 3 tablespoons oil and 1 1/4 teaspoons cumin between sheets. Season squash with salt and pepper; toss. Roast for 15 minutes.
2. Combine remaining 1/4 tsp. cumin, 1 Tbsp. oil, and scallions in a small bowl; season with salt and pepper and toss to evenly coat. Scatter scallion mixture over squash, dividing evenly between sheets, and continue to roast until squash is tender but not mushy, about 15 minutes longer (time may vary depending on squash).
3. Meanwhile, whisk lemon juice, tahini, and 1 tablespoon water in a small bowl to blend. Gradually whisk in remaining 3 tablespoons oil. Season to taste with salt and pepper.
4. Transfer squash to a platter. Drizzle tahini sauce over and sprinkle with Aleppo pepper.

We like acorn or buttercup best for this dish because they have larger cavities that can hold the apples most easily.
Ingredients (Serves 4):

• 2 winter squash, scrubbed
• 1 tablespoon vegetable oil or butter
• 2 apples, cored and diced
• 1/4 cup brown sugar​

Directions

1. Preheat oven to 400°. Cut squash in half lengthwise, from end to end; scoop out seeds and scrape out fibers. Put squash halves into baking dish, cut side down. Put the baking dish on the oven rack and add about 1/2 inch of water to the dish. Bake for 20 minutes.
2. While squashes are baking, mix diced apples with the butter or oil and brown sugar. Take the squash halves out of the oven and fill each squash half with apple mixture. Place squash halves back in the dish, cut side up. Cover pan with aluminum foil and continue baking at 400° for 30 minutes longer, until squash and apples are tender.