Skip to Content.
Sympa Menu

livingontheland - [Livingontheland] Getting to know winter squash

livingontheland@lists.ibiblio.org

Subject: Healthy soil and sustainable growing

List archive

Chronological Thread  
  • From: "Tradingpost" <tradingpost@gilanet.com>
  • To: livingontheland@lists.ibiblio.org
  • Subject: [Livingontheland] Getting to know winter squash
  • Date: Wed, 09 Nov 2005 08:10:16 -0700

http://www.azcentral.com/arizonarepublic/food/articles/1109chef1109.html

Getting to know winter squash
Karen Fernau
The Arizona Republic
Nov. 9, 2005 12:00 AM


Slideshow: View pictures of these vegetables.


A sure sign that summer is over is when grocers begin stocking fall and
winter squash in produce bins. For those unfamiliar with the often
odd-looking vegetables, they can be intimidating.

Let Chuck Caponi, produce manager of AJ's Purveyors of Fine Foods in
Scottsdale, take the mystery out of these flavorful, nutritious seasonal
greats.

• Select winter squash with smooth skins, no cuts or soft spots. The centers
are mostly seeds, so choose a squash that feels heavy for its size.

• They can be stored for months in a cool, dark spot in the kitchen but not
in the refrigerator.

• Squash can be hard to cut even with a sharp knife. Heat for 30 seconds in
the microwave to soften the skin before cutting.

• Winter squash are best in flavor and texture when baked slowly in a
350-degree oven.

Here are a few of the top varieties:

1 Turban: This squash is shaped like a turban and has an orange base and
bright stripes in several colors. Also, it is topped with a knob similar to
that on a buttercup squash.

2 Hubbard: One of the larger varieties, it can weigh 5 to 15 pounds. Hubbard
is usually plump in the middle and more tapered at the neck. Its skin is
bumpy, and its color ranges from dark green to orange.

3 Carnival: It has a pale yellow skin with green markings and ranges from 5
to 7 inches in diameter. Its yellow meat tastes similar to sweet potatoes.

4 Butternut: This long, bell-shaped squash has a tan rind and sweet,
deep-orange flesh. The skin is softer than acorn or Hubbard and is easier to
cut and prepare.

5 Red Kuri: A thick-skinned, orange-colored squash, it has the appearance of
an oblong pumpkin without the ridges. Inside the hard outer skin is a firm
flesh that provides a delicate, mellow flavor similar to the taste of
chestnuts.

6 Kabocha: Shaped like a pumpkin, the skin of this forest-green squash is
marked with light grooves. Again, the taste is similar to a sweet potato or
butternut squash

7 Spaghetti: When cooked, the flesh of this oval, yellow squash turns into
spaghettilike strands. It has a mild taste and crisp texture.

8 Acorn: The most commonly available of acorn squash is dark green in color.
However, other colors are available, from orange to white. All varieties have
yellow-orange flesh. Acorn squash makes a handsome presentation when halved
and baked.





  • [Livingontheland] Getting to know winter squash, Tradingpost, 11/09/2005

Archive powered by MHonArc 2.6.24.

Top of Page