Each fall, mounting pumpkin piles remind us that the growing season is about to end, but not before we get our fill of those amazing winter squash.
Our beloved squash, which includes summer varieties such as zucchini and winter varieties such as the pumpkin, originated in the Americas but was quickly adopted in European cuisine, probably not only for the flavor but also because of its capacity to store through the winter. From the Native American word “askutasquash,” this heritage vegetable gives us much to be thankful for.
Be sure to relish the squash you were able to grow. John Miyares, from the Michigan field office for the U.S. Department of Agriculture, says “in 2008 Michigan ranked third in the nation for acreage of squash (summer and winter varieties combined) harvested.”
Winter squash varieties are packed with phytonutrients like carotenoids (including beta carotene) that have been shown to reduce the likelihood of breast cancer and provide other health benefits. One serving of winter squash contains more than the daily recommendation for vitamin A; almost a third of your daily requirement of vitamin C, potassium, fiber and manganese; and good amounts of folate, omega 3 fatty acids, vitamin B1, B3, B5, B6, copper and tryptophan, the natural chemical associated with a good night’s sleep. Any way you slice it, winter squash is as delicious as it is nutritious.
How to store squash
• Do not wash squash before storing.
• Whole winter squash should be kept in a cool (45 to 50 degrees Fahrenheit), dry place. Stored properly, most varieties will keep up to three months.
• Cut squash may be wrapped in plastic wrap and refrigerated. Use cut squash within a week.
• Canned squash is best if consumed within a year and is safe as long as lids remain vacuum sealed.
Varieties of winter squash
• Acorn: A smaller squash named for its shape. It has dark-green skin, deep furrows and yellow-orange flesh.
• Butternut: A pear-shaped squash with tan skin and orange, sweet flesh. The most popular variety.
• Buttercup or turban: Named for its “wrapped” layers, usually a dark green shell with orange, mealy flesh.
• Hubbard: A blue, golden or green squash notable for its bumpy, thick skin.
• Spaghetti: A yellow-skinned squash whose flesh forms translucent spaghetti-like strands when cooked.
Channon Mondoux is a personal chef, food historian, author and culinary teacher who lives in Portage. Her work reflects years of exploring the relationship between food, health and happiness. Learn more about her at www.rencuisine.com.
(This article originally appeared in the November 2009 print edition of Your Home, Your Lifestyle magazine.)
For recipes using squash, see "Recipe for Roasted Squash Soup with Warming Spices" and "Recipe for Harvest Squash Cheesecake."