Squashes : delicious and chockful of vitamins
Squash
Varieties
There is an impressive number of winter squash varieties.Unlike
summer squash, the winter sq
uash is picked when fully ripened. Winter squash
come in different colours, sizes, shapes, and flavour.
Buttercup squash
The Buttercup weighs about 1 kilo and is best eaten within two
months after harvesting. The flesh of the Buttercup is dense and
non fibrous; it is orange, velvety smooth and sweet.
Hubbard squash
The Hubbard squash is large, oval or round, very hard and
bumpy. There are many varieties with colours varying from dark
green to orange-red to blue-grey. The flesh of the Hubbard is dry
and thick, not as sweet and sometimes less orange than other winter
squashes. The green Hubbard squash weighs about 5 kilos.
Butternut squash
The Butternut squash is shaped like a large pear with smooth skin
and a slightly orange cream colour. Green skin is an indication
that the squash is not ripe. The Butternut squash is best when it
measures 20 to 30cm long and 10cm wide. The flesh of the Butternut
is slightly sweet and a very deep orange, which indicates high
carotene content.
Acorn squash
The Acorn squash gets its name from its acorn-like shape. Its skin
is smooth, hard, dark green with orange tinges when it is ripe.
This skin has deep ridges making it difficult to peel. The Acorn
squash is best when it measures 12cm in height and 15 to 20cm
across. The flesh of the Acorn squash is orange yellow, delicate,
slightly fibrous and tastes of hazelnut and pepper.
Cooking methods
The easiest ways to cook squash are steaming, oven-baking and
microwaving. To retain maximum flavour, do not overcook
squash.
Cooking in the microwave oven 
- Cut the squash in two or in four depending on size and remove
seeds.
- Cover with plastic wrap making sure to lift one of the corners
or place in a microwave plastic bag.
- Cook at maximum intensity for 10 to 15 minutes, until
tender.
- To test doneness, insert the blade of a knife into the flesh as you would with potatoes.
Cooking on the stovetop
- Cut the squash in two or in four depending on size and remove
the seeds.
- Peel or wait until it is cooked to remove the skin.
- Immerse in boiling water and cook for 10 to 20 minutes, until
tender.
- To test doneness, insert the blade of a knife into the flesh as you would with potatoes.
Oven-baking
- Cut the squash in two or four depending on size and remove the
seeds.
- Baste with a little butter or oil, add salt and pepper, and
sprinkle with nutmeg.
- A little maple syrup or brown sugar adds a lot of
flavour.
- Cook in a 180º C (350º F) oven for 30 to 60 minutes depending
on the size of the pieces and the variety of squash.
- To test doneness, insert the blade of a knife into the flesh as
you would with potatoes.
|
Roasted Vegetables |
 Red Grill Angus French Cut Inside Round Roast with Baby Vegetables |
 Spaghetti Squash and Tofu Stir-Fry |
 Roasted Harvest Vegetable Soup |
 Spaghetti Squash All'Arrabiata |
 Pasta with Mussels and Butternut Squash |
 Pork Chops and Acorn Squash Purée |
 Autumn Quiche with Squash, Pears and Brie |
 Squash Couscous |
 McIntosh Apple and Butternut Squash Cream Soup |
- Winter squashes must be firm and intact, free of blemishes or
cracks.
- Choose a squash that feels heavy for its size with skin that is
not shiny, a sign that it was harvested at maturity.
- Squashes that are too big are more fibrous; squashes that are
too small have little flavour.
- Certain squashes have very tough skin that is easier to peel
once cooked.
- Once cooked, squash can be pan-fried in olive oil with onions
and garlic.
- It can also be added to risotto, served au gratin or with a
béchamel sauce.
- It can be pureed with herbs or mixed with hard boiled eggs and
cheese.
- The flesh can be diced and added to soups, stews, couscous and
curries.
- Purée, it can be served as is or mixed into mashed potatoes as
a side dish.
- Winter squashes are an excellent substitute to sweet
potatoes.
- Purée squash can be used to prepare muffins and cakes.