Winter squash are members of the gourd family and technically a fruit. There are a myriad varieties of winter quash, coming in all shapes and sizes. Generally, winter squash have very similar flavor although sweetness, flavor intensity water content and color of the flesh will vary from type to type. The highly distinctive spaghetti quash, with it bland, watery flesh that cooks beautifully into long strands (thus resembling spaghetti) is a squash-oddity.
Selection and Storage:
Choose squash that is unblemished and has thick skin, with an amount of stalk remaining to protect the interior from damp. Store for several months in a cool, well-ventilated area.
On our farm we grow a variety of different winter squash. Here is a quick overview of the best way to prepare them:
- Spaghetti – described above
- Butternut – wonderful firm and flavorful flesh, delicious roasted or pureed in soups
- Delicata – beautiful striped fruit, thin skin is edible, incredibly sweet when roasted
- Acorn – tell tale orange spot certifies it is ripe, perfect personal size squash, delightful stuffed and roasted
Information from: The Produce Bible by Leanne Kitchen