Summer fading, winter comes –
Frosty mornings, tingling thumbs,
Window robins, winter rooks,
And the picture story-books.
-Robert Louis Stevenson
Don’t Forget The Seeds!
Just like pumpkins, the seeds of butternut and other hard winter squashes can be tossed with a splash of olive oil and a pinch of kosher salt, then toasted for a crunchy every occasion snack.
Keep Squash Fresh
A whole squash can be stored in a cool, dry place for up to a month. Once peeled and cubed, it will stay fresh in the refrigerator for up to one week in an airtight container. Once peeled and cubed, don’t keep it any longer than a week in an airtight container in the fridge. If flesh had dark or mush spots, it’s time to throw it away.
Be Careful Prepping!
Squash can be pretty darned slippery when sliced raw, so if you’re apprehensive about removing the skin, prick the skin and roast whole. Otherwise, you can slice the squash in half and scoop out the seeds before cooking. To cube raw squash, cut a slice off the bottom so that it rests flat on your cutting board before removing the skin with a paring knife or vegetable peeler.
As zucchini and summer squash take a seasonal retreat, hardy winter squash take the spotlight for the cooler months.
Fresh and flavorful squash stand out with their firm and dull (not glossy) skin without mushy patches. The squash should feel heavy and full, indicating the moisture in the crop’s flesh. “Warty” varieties like hubbard and turban squash should be dry looking, not shiny or weepy.
