Market Fresh: Winter Squash

The Flavour
The large family of winter squash is continually growing. Here are a few of its members:

• Acorn: Ridged and small, deep green in colour, with orange-yellow flesh. Has a sweet taste reminiscent of hazelnuts or chestnuts. Keeps for 30 to 50 days.
• Butternut: Shape resembles an oversized pear. Has tan-colour skin and nutty-tasting, deep-orange flesh.
• Buttercup: Has an orange or green, thick, smooth shell, with a turban-like crown. Flesh colour is similar to butternut squash, while the turban’s flesh is a paler yellow. Can be stored for about a month.
• Turban: Is green with coloured stripes or speckles. Has a yellowish flesh that is dry, fine-textured and sweet.
• Kobacha: Has a dark-green shell with pale markings and sweet-flavoured, orange flesh.

Winter Squash Go Well With...
Winter squash goes well with: Roast meats and poultry; bacon; pancetta; pasta; garbanzo beans; orange; cream; sage; thyme; curry spices; nuts.

Buying & Storing Tips
The peak season for winter squash is fall-winter, but some are available all year. Pick locally grown and seasonally available squash according to need (as most squash is large and therefore tricky to store). Choose firm, intact winter squash that feels heavy for its size, and has dull skin. Keep winter squash, along with a portion of its stem, in a cool, dark, well-ventilated place for up to six months, depending on the variety.

Preparing & Using Winter Squash
Winter squash should be washed and then peeled (you can leave the peel on when baking or microwaving). Seeds can be scooped out using a spoon and kept to bake later on. Winter squash can be boiled, steamed, baked, microwaved or cooked in a pressure cooker. It is excellent in soups, stews, couscous and curries. Leftovers should be refrigerated, then eaten within a few days. They also make phenomenal desserts including pies, cakes, muffins, soufflés and puddings.
To boil: No need to unpeel or cut up! Poke a few holes in the intact squash with a fork, cover with water, and boil for about an hour. Alternatively, squash can be peeled, cubed and boiled for 10-15 minutes. Boiling, though effective, is not recommended, as it mellows the flavour and delivers disappointing results.
To steam: Cut squash into pieces, season with salt and pepper, then place on a steamer rack in a large saucepan. Cook for 15-40 minutes depending on the size of the pieces.
To bake: Cut unpeeled squash in half, remove seeds and add butter, salt and pepper and spice as you want (you can also stuff it). Place squash in a baking dish with 3/4-2 inches of water and bake for 30-40 minutes, or until tender.
To microwave: Cut in half, remove seeds, cover with plastic wrap with one corner open, and cook on high until tender (approximately 10-15 minutes).

Nutritional Info
Rich in beta carotene and a good source of potassium, vitamins A and C, folic acid, pantothenic acid, copper and fibre.

Next week in Market to Table: Sweet Potato

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