Organic Winter Squash

Squashes are the fruits of various members of the gourd family, which are classified as summer squash and winter squash.

Winter squash comes all shapes round, elongated, scalloped and pear-shaped with flesh that ranges from yellow to orange. Most winter squashes are vine-type plants whose fruits are harvested when fully mature. They take longer to mature than summer squash (3 months or more) and are best harvested once the cool weather of fall sets in. They can be “wintered” or stored for months in a cool basement which is why they are named “winter” squash.

Every part of the squash plant can be eaten, including the leaves and tender shoots, which can be cooked in omelets or made into soup, with one exception classic halloween pumpkins.

*Stay away from pumpkin pumpkins, whether they’re the classic field type or the original French variety. Carve them, but don’t eat them: they’re tough and bland.

Storage

Place whole winter squash on top of thick pads of newspapers in a cool, dry, well-ventilated location, preferably between 45 and 50 degrees F. Check on a regular basis for rot and use within three to six months depending on variety of squash.

Refrigerate tightly wrapped cut pieces of winter squash, and use within 5 days.

Once a squash is cooked (by steaming or baking), the flesh of the squash can be stored frozen until needed.

Usage

All varieties are great for puréeing, roasting and baking. Once the squash is cooked and mashed, it can be used in soups, main dishes, vegetable side dishes, even breads, muffins, custards and pies.

Dress any cooked winter squash with butter and herbs, a cream sauce, cheese sauce, maple syrup and nuts, marinara sauce or stewed fruit.

Any type of mashed or pureed squash can be used in the place of canned pumpkin in soups, pies, cookies or quick breads. Chunks of squash can be added to soups, stews and casseroles.

Squash pulp is also used for pies and may be prepared in casseroles, soufflés, pancakes, and custards.

Preparing Winter Squash

Remove fibers and seeds. Wash the exterior of the squash just before using. The seeds are scooped out before or after cooking. Then bake, steam, or boil the squash.

Peeling Winter Squash Tip: Because this rind makes most squash difficult to peel, it’s easier to cook the unpeeled squash, and then scoop out the cooked flesh. Many recipes do require peeling (and cutting) first. Use a vegetable peeler to remove the skin and when cutting hard winter squashes.

Boil or Steam Winter Squash: Cut into quarters or rings 25 minutes or until tender. Boil or mash winter squash just as you would potatoes. Add peeled squash cubes to your favorite soups, stews, beans, gratins and vegetable ragouts.

Baking Winter Squash: Using a whole (1 to 1 1/2 pound) winter squash, pierce the rind with a fork and bake in a 350-degree oven for 45 minutes.

Testing Winter Squash: Test by piercing with a fork. Fork should easily pierce peel and flesh. Let sit until cool enough to handle, cut in half lengthwise, scoop out seeds (if needed), and proceed with recipe or eat.

Make Squash Puree:

1. Cut winter squash (any type) in half lengthwise and remove seeds. Place squash, cut side down, in a shallow pan on a baking sheet.
2. Bake at 350 degrees F. until squash is soft, approximately 45 to 60 minutes (depending on the size of your squash).
   
3. Remove from oven and let cool.When cool, scoop out the cooked flesh/pulp (discarding the shell), place the pulp in a food processor and process until smooth.
4. Measure out the amount you need for your recipe, and reserve any remaining pulp (either in the refrigerator or freeze) for other uses.

NOTE: Squash Puree may be substituted in any recipe that calls for pumpkin puree.

Using Water When Cooking Winter Squash: When water is used in cooking the squash, the quantity of water should be kept small to avoid losing flavor and nutrients.