Winter Squash Is Delicious

October 13th, 2009 at 11:36am JoAn Todd

The farmers markets are starting to wind down this time of the year however, you can still find an abundance of winter squash in many colorful shapes and sizes. There are many available and some of my favorites are Hubbard, Acorn and Spaghetti.

Selection
Winter squash unlike summer squash has a hard skin, which is inedible. They are harvested at a mature age and can be stored for 3 months or longer.Look for firm squash that feels heavy for its size. For a quality squash, choose one that has a smooth, dry rind and is free of cracks or soft spots. Look for rind that has a dull appearance. A shiny rind indicates that it has been picked too early or has a wax coating. Slight variations in color are not important.

Winter Squash is Good for You
An excellent source of beta-carotene (converted to Vitamin A in the body). A good source of fiber and vitamin C, as well as antioxidants. Low in calories

How to Use Winter Squash
There are many varieties of winter squash and most of them are eaten cooked. Their hard shells and seeds are not eaten. All winter squash bakes well and steaming works well for cut pieces.

Butternut
Winter squash, such as butternut, is at its best in the fall. Not only is it sweet and richly flavored, this vegetable is packed with powerful antioxidants. I like it because of its nutty flavor and it can be skinned with a vegetable peeler, which makes it easier to cut and prepare than some of the other varieties. A butternut has an elongated bell-shaped and usually measures about a foot long. Baking enhances its sweet, moist and nutty flavors. You will find it in local markets from now through March. 

Spiced Roasted Squash
This technique—roasting cubes of peeled squash until they are lightly caramelized—makes a simple but stellar side dish.

Note:  peeling and cutting hard squash can be a chore, but don’t let that dissuade you. You can purchase ready-peeled squash, packaged as halves or cubes, in most large supermarkets.

2 cups cubed (1-inched pieces) peeled butternut squash (9 oz.)
4 boiler onions (1 ½ inch diameter) , peeled and quartered
2 tsp. olive oil
¾ tsp. ground cumin
½ tsp. ground coriander
Pinch of cayenne pepper
1/8 tsp. salt, or to taste
1 Tbsp. lime juice
2 tsp. chopped fresh cilantro or parsley

Preheat oven to 400 degrees Fahrenheit. Coat a rimmed baking sheet or roasting pan with cooking spray.Combine squash, onions, oil, cumin, coriander, cayenne and salt in a medium bowl; toss to coat.  Spread vegetables in a single layer on the prepared baking sheet.  Roast, uncovered, turning several times, until vegetables are tender and browned in spots, 25 to 35 minutes.  Transfer to a medium bowl, sprinkle with lime juice and cilantro, and toss gently to coat.
Yield:  2 (3/4-cup) servings

Entry Filed under: Eat locally