livingontheland@lists.ibiblio.org
Subject: Healthy soil and sustainable growing
List archive
- 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.