PRODUCT PROFILE

WINTER SQUASH
Season: October thru December

You know fall is coming when the first winter squash arrive at your local farmers’ market. While you may see these squash in the grocery store year round, they’re really at their best in the fall and winter months. They come in many sizes and shapes -- round and elongated, scalloped and pear-shaped -- but all have hard outer rinds that surround sweet flesh that ranges from golden-yellow to brilliant orange in color.

There’s no need to limit your selection to the familiar Acorn and Butternut when growers offer Delicata, Kabocha, Hubbard, Banana, Turban and more. Rich in Vitamin A, Vitamin C and potassium, they are as good for you as they are delicious.

Unlike summer squash, winter squash must be cooked.  Peeling the tough rind can difficult, so it is often easier to cut the squash in halves or pieces, scoop out the fibers and seeds; then steam or roast the pieces, and remove the flesh from the skin after cooking. You can also simply roast the cut halves, dotted with butter and a little brown sugar, and serve the squash right in the shell. Squash pulp is also used for pies, soups, casseroles, soufflés, pancakes, and custards. Mixing squash with other fruits/vegetables is an inventive ways of enjoying the fall bounty. Try it with our AUTUMN BISQUE recipe.

Select squash that are heavy for their size. Store in a cool, dark, well-ventilated place for up to one month.