Tips and tricks for winter squash

The Commons presents some miscellany about winter squash, the Vermont Harvest of the Month for December. Thanks to Sophie Westover, ​Vermont Harvest of the Month coordinator at Green Mountain Farm to School, for permission to share these tips.

Winter squash is true to its name: it stores well throughout the winter! The flesh of these fruits is yellow-orange, with variations in taste and texture. Purée it for a scrumptious soup or roast with a sprinkle of cinnamon.

Cooking tips

• To ease preparation, cook winter squash in its skin whenever possible.

• To make peeling easier, halve or quarter winter squash.

• Save the seeds. Toss them with olive oil and salt, then bake at 375 degrees F for 20 minutes.

• Sweet potatoes can be replaced by winter squash in many recipes.

• To select a fully-ripe squash at the peak of its flavor, look for firm, dull-colored skin. A fully-ripe squash will be heavy for its size. If the squash is too young, the skin will be shiny and the flesh less flavorful; if it is too old, the skin will be crinkled and the flesh fibrous.

Storage tips

• Winter storage: Remove all dirt and leave on a portion of the stem. Store out of the sunlight, between 50-60 degrees F, with good ventilation. Depending on the variety, winter squash can be stored between 1 and 6 months. Refrigerate winter squash only if it has been cut or cooked.

• To freeze: Cook and purée, then place in a labeled and dated freezer-grade bag.

Benefits

Winter squash is an excellent source of vitamin A, the mineral potassium, and carotene pigments; it is a good source of vitamin B1 (thiamine), B5 (pantothenic acid), B9 (folic acid), and C, as well as dietary fiber and the mineral copper.

Kid-friendly eating tips

• Make it savory: Cube, add olive oil, your favorite dried herb, salt and pepper, then roast; add to a salad, taco, rice dish, omelet, or macaroni and cheese.

• Make it sweet: Slice, add olive oil, maple syrup, and/or cinnamon.

• Stuff it: Halve squashes, roast upside down, then add a stuffing. Purée roasted squash for a soup or pie!