Want the dish on squash? Read on for more about sweet fruit
Once the weather cools down, bright, and colorful squash begins to hit the produce department. Even though they’re often thought of as a starchy and hard-shelled vegetable, they are fruit! Winter squash are harvested in the fall and all varieties have a long shelf life, meaning they’ll last throughout the winter months. Winter squash are known for their versatile flavor that can work in different dishes.
Including winter squash into your menu during the winter months is a wonderful way to continue to support local farmers outside of the usual growing season. Eating seasonally ensures you’re enjoying the tastiest, most nutritious produce available. You can also stock up for weeks ahead of time because winter squash has a thick outer rind that protects and keeps them fresh for months. Make sure to store your winter squash in a cool, dark, dry area and they will last all the way from fall until spring.
Butternut Squash. Butternut squash is a sweet alternative to white potatoes and lower in carbs than sweet potatoes. With a light-tan rind, orange flesh and a flavor like sweet potatoes, butternut squash is sweet and has a creamy texture when cooked. When selecting, try to find one that feels heavy for its size. To prepare: You might want to try softening it in the microwave before cutting it into it. Just poke it all over with a fork and microwave it for 3-4 minutes. Cut squash in half crosswise to separate the neck of the squash from the bell. Cut the bell in half lengthwise and scoop out the seeds. Cube butternut squash and roast, steam or boil it. Try using it in soup!
Acorn Squash. This squash has a sweet, nutty flavor and may taste much different than pumpkin and butternut squash. It has a milder taste which allows it to work as either a savory or a sweet dish. To prepare: Cut acorn squash in half lengthwise and scoop out the seeds. Season with salt, pepper, and oil or stuff with dried fruits and nuts. Bake at 350 degrees for 60-90 minutes, until the flesh is soft. Scoop out the flesh from the tough shell to serve.
Delicata Squash. One of the lesser-known winter squashes, delicata squash, is named for its tender peel. Unlike other winter squash, the peel is also edible. Because of the softer peel, delicata is easier to cut. To prepare: Trim the stem and end of the squash. Cut it lengthwise and scoop out the seeds (these are not good to roast). Cut into thin strips and season with oil, salt, and pepper. Roast at 425 degrees for about 30 minutes, until you see charring on the squash.
Kabocha Squash. Kabocha is a sweet Japanese squash that is incredibly smooth and creamy when cooked. It makes a great alternative to pureed cooked pumpkin and butternut squash to used in baked goods. Look for dark green squash with a dull rind without any soft spots. To prepare: Pierce it all over with a knife and then microwave it for two to three minutes. To simply roast, cut it in half, de-seed it and slice it into wedges. Drizzle the wedges with oil and place them flesh-side down in a 400-degree oven until tender. Like acorn squash, the tough rind is edible.
Spaghetti Squash. Oblong in shape with a bright, creamy yellow shell, spaghetti squash gets its name from the spaghetti-like strands the flesh separates into when roasted. Look for spaghetti squash with a firm and blemish free rind and rounded stem. To prepare: Pierce your squash with a knife and microwave it before cutting. Then cut in half, de-seed it, brush it with olive oil and sprinkle it with salt. Roast, flesh side down in 400-degree oven. Use a fork to pull off strands of cooked squash and serve like spaghetti with your favorite sauce.
PUMPKIN RICOTTA STUFFED SHELLS
Makes 6 (2 shell) Servings 210 Calories per Serving
Preheat oven to 350 degrees. Cook pasta shells according to package directions. Drain and place each on a baking sheet to cool.
In a medium bowl, stir together ricotta, pumpkin, spices, and all but 1 tablespoon of cheese. Reserve the 1 tablespoon cheese for topping.
Spread pasta sauce in the bottom of a baking dish that holds all the shells in a single layer. Fill each shell with about 3 tablespoons of pumpkin mixture and place shells close together on top of the sauce.
Cover pan with foil and bake for 30 minutes. Remove foil, sprinkle with remaining cheese and bake for 15 minutes more.
Tip: Freeze unused pumpkin and add to soup, chili or pancake recipes.