Winter squash a versatile veggie

TERRI HAHN

When I was a kid, the only squash I knew about was acorn. That little green thing that showed up every fall and mom baked with butter and brown sugar. It was pretty good and I still bake it that way from time to time.

But over the years, I’ve discovered the wide world of squash from summer squash with its thin, edible skin (think zucchini) to winter squash like the aforementioned acorn and its siblings including butternut, buttercup and spaghetti.

Winter squash are some of the most versatile ingredients of the season. Unlike summer squash, these are harvested in autumn when they are hard and ripe, and most varieties can be stored and enjoyed for use through the winter.

Each type of winter squash varies in texture, aroma and flavor. This tasty vegetable can be prepared with sweet or savory flavors. Although each variety differs in its nutritional content, generally winter squash are a good source of vitamin A, potassium, vitamin C and fiber.

Select well shaped squash with hard tough skins. The gourd should be heavy for its size. Stay away from squash that have soft spots, moldy patches, cut or punctured skins. Soft thin skin indicates an immature fruit.

Winter squash often has a thick, tough skin that makes peeling hard. It is usually easier to cook the unpeeled squash and then scoop out the cooked flesh afterwards. Hold the squash firmly and, with a sharp knife, slice through the center of the squash. Scoop out any seeds before cooking.

Terri Hahn of Osceola has worked in food media for more than 30 years and has won numerous state and national awards for her writing. Email her at [email protected].

Creamy Squash Soup

4 tablespoons butter

1 medium onion, finely chopped (about 1/2 cup)

3 cups chicken broth or vegetable broth (low-sodium)

6 cups butternut squash, peeled and cubed

1/2 teaspoon pepper (to taste)

1/2 teaspoon tarragon (optional)

1/4 teaspoon cayenne pepper (optional)

2 (8-ounce) packages fat-free cream cheese, cubed

Sauté butter and onions in a large pot, cooking until the onions are soft. Add chicken broth, squash and desired spices; cover and cook until the squash is tender (15 to 20 minutes).

Using an immersion blender, puree the mixture until smooth. Alternatively, add the squash mixture in batches to a food processor or blender and puree the mixture until smooth.

Return to pot and add cream cheese, stirring until the mixture is evenly mixed and warm. (If you prefer a thinner soup, add additional chicken broth.)

Makes 8 servings. Recipe from: North Dakota State Extension

Apple-filled Squash

1 buttercup squash

1 tablespoon butter or margarine

2 medium apples, peeled and sliced

1/2 cup brown sugar

1 teaspoon lemon juice

1/4 teaspoon ground ginger

1/4 teaspoon cinnamon

Halve squash lengthwise; remove seeds. Spray large baking dish. Place squash cut side down. Bake at 350 degrees F for 35 minutes.

Combine apples, brown sugar, lemon juice, ginger and cinnamon. Remove squash from oven and turn right side up in baking dish. Fill centers with apple mixture and dot with butter.

Bake until squash is tender and apples are soft, about 25 minutes. Slice each half into three pieces.

Makes 6 servings. Recipe from: UNL Extension

Spaghetti Squash with Tomatoes, Basil and Parmesan

1 spaghetti squash

1 tablespoon vegetable oil

2 teaspoons dried basil or 1/2 cup fresh basil

1/4 teaspoon dried oregano

3 tablespoons Parmesan cheese, divided

1 cup cherry tomatoes,

Cut the squash in half. Place the 2 squash halves, cut side down, in glass baking dish. Add about 1/4 cup water and cover with plastic wrap. Microwave on high 12 minutes or until soft when pressed. Let stand covered for 3 minutes.

In a large bowl, whisk oil, basil, oregano and 2 tablespoons Parmesan cheese. Stir in tomatoes and season lightly with salt and pepper to taste.

Scrape squash out with a fork, add squash strands to tomato mixture and toss until combined. Sprinkle with remaining 1 tablespoon Parmesan cheese.

Makes 4 servings. Recipe from: UNL Extension

Here’s a guide to common varieties of winter squash

(from thekitchn.com):

Banana Squash: This large, elongated squash can grow two to three feet in length and weigh as much as 40 pounds. It has smooth orange, pink, or blue skin and firm, brilliant orange flesh. Banana squash has a rich, sweet, earthy taste. Use banana squash in place of other varieties, like butternut or kabocha. It’s great for roasting and in soups and stews.

Buttercup Squash: Buttercup squash is squat and round, with an inedible dark green rind that has green-gray striations. It has firm, vibrant orange flesh. It resembles kabocha squash, though is distinguished by a round ridge on its bottom. Buttercup squash has a sweet, creamy flavor and is considered sweeter than other winter squash varieties.The flesh tends to be dry, so steaming and baking are the best methods for cooking this squash. And its firm texture makes it ideal for a curry.

Delicata Squash: Also known as sweet potato squash, this small cylindrical squash has thin cream- to yellow-colored skin with green stripes and orange-yellow flesh. Delicatas are smaller than most winter squash, so they’re quite easy to prepare and cook. Delicata has creamy flesh with a mild flavor akin to sweet potatoes. The skin on this small squash is edible, so don’t worry about cutting it off. Cut the squash in half and scoop out the seeds, then you can either bake it as is, or cut it into slices which can be roasted, sautéed or steamed. Delicata squash is also ideal for stuffing.

Hubbard Squash: Hubbard squash is one of the largest varieties of winter squash. It has a hard, firm exterior that can range in color from deep green to gray or blue. Hubbard squash has a rich, sweet pumpkin flavor.While the hard exterior is generally discarded, the sweet orange flesh can be substituted for any other variety of winter squash. It’s ideal for both cooking and baking, and is especially great for making pie.

Kabocha Squash: Kabocha squash is squat and round, and similar in size and shape to buttercup squash, though the base points out. It has a dull finish with dark green skin that sometimes has small lumps, and bright yellow-orange flesh. Kabocha squash is remarkably sweet with a nice nutty flavor, and texture that’s similar to a blend of sweet potato and pumpkin.

Kabocha squash is very versatile and can be used as a substitute for any other winter squash. It can be roasted or steamed, added to soup, or used for a pie filling.

Sweet Dumpling Squash: This small yellow squash, with bright orange to dark green striations, may be the cutest of the bunch. The flesh is starchy and sweet, with a flavor that’s reminiscent of corn.

The small, single-serving size of this squash makes it ideal for stuffing and roasting.