In Season: Winter Squash Recipes

BY: hollis DATE: 11-28-2011

When the weather turns cold and tomatoes, leafy greens, eggplant, and bell peppers disappear from the food stands at your farmers’ market, rest assured that you’ll be able to snag several varieties of winter squash. Because of their hard shells, varieties such as acorn, butternut, spaghetti, kabocha, and delicata squash can be stored for several months before use, making them perfect go-to ingredients for soups and side dishes this fall. Loaded with vitamin A and a great source of vitamin C, winter squash can also help keep your immune system strong during the season of sneezes and sniffles.

Did You Know? Fun Food Facts about Winter Squash

The word “squash” comes from the Native American word “askutasquash,” which means “eaten raw or uncooked.”
Squash is native to an area between Guatemala and Mexico. It was first cultivated specifically for its seeds, as early varieties did not contain much flesh, and what flesh they did contain had a bitter and unpalatable taste.
Winter squash contains healthy fats, including the omega-3 fatty acid alpha-linolenic acid (ALA), which may alleviate depression symptoms and reduce your risk for cardiovascular disease and certain cancers.
Roasting the seeds from any winter squash at a low temperature (160 to 170°F) for a short amount of time (15 to 20 minutes) helps to preserve the seeds’ healthy oils. Place seeds on a cookie sheet in a single layer and toast for a healthy snack.
While the average pumpkin weighs 10 to 20 pounds, the Atlantic Giant variety can weigh 400 to 600 pounds—that’s enough for 300 pies!

Winter Squash Recipes to Try

Khao Tom Fak Thong (Acorn Squash Rice Soup) Acorn squash brings heartiness to this soup without making you feel stuffed.

Dan Hobakjuk (Sweet Pumpkin Porridge) Tender kidney beans, crunchy chestnuts, and chewy rice balls—this velvety soup, made with pumpkin or squash, is all about texture.