Contrary to the name, many varieties of winter squash are grown in the summertime. These nutritious veggies are in peak season during later months of summer and are available at farmers markets and your own MaMa Jean’s throughout the fall.
For the beginner chef, the world of hard winter squash may seem a bit intimidating, but that’s why we’re here. It only takes about an hour and few easy steps to turn these colorful, nutritious veggies into the perfect centerpiece for your seasonal feast. With flavors both deep and bright, winter squash can be prepared for both sweet and savory dishes. Read on and enjoy experimenting!
The colorful Acorn Squash is rich in fiber, potassium, magnesium and vitamin C. When baking an acorn squash, be sure to score it with a paring knife (once all the seeds and strings are scooped out) for an even texture. It can be a bit dry so we love to brush it with a bit of butter and give it a light drizzle of maple syrup. Its unique bowl-like shape also makes it perfect for stuffing with rice. However you dress it, it only needs about an hour at 400 degrees for a tender result. This squash has a rich nutty flavor with just a hint of sweetness.
Butternut squash also has a sweet, nutty taste, similar to that of a pumpkin. As a rule, the deeper the color, the sweeter (and richer) the flavor. This variety is high in fiber, magnesium and vitamins A, C, and E.
To bake, simply slice, scoop and bake for 1 to 1.5 hours (depending on size) at 350 until tender. Butternut squash is tasty with a simple drizzle of olive oil and salt but, like pumpkin, it has a long list of flavorful possibilities. It can be used in soups, bread, baked goods and casseroles, but we love it pureed with butter and brown sugar and a sprinkle of cinnamon and nutmeg.
Spaghetti squash (sometimes called “noodle squash”) is a diet-friendly dream! This low-carb, low-calorie vegetable bakes beautifully in its rind and, when scooped out, resembles fine noodles, more like angel hair than spaghetti. It’s a great source of folic acid, potassium, vitamin A and beta carotene. Choose a darker variety for more concentrated beta carotene content.
To prepare, simply, slice in half, scoop out the seeds, brush with a bit of olive oil, lightly salt, and bake at 350 until tender (about 1 hour). Spaghetti squash has a mild squash flavor, perfect as a base for roasted veggies, protein or a tasty pasta sauce. We love it with pesto, fresh parmesan and a squeeze of lemon!
Note: When baking your squash, it’s always recommended to put a bit of water in the bottom of your baking dish to keep the skin from burning.
Butternut, Acorn and Spaghetti squash are all available in MaMa Jean’s produce department, conveniently displayed in our squash bins at each location.
Contributors – A. Whitaker, A. Harmon
