- Buy firm and blemish-free winter squash, then store in a very cool, dark place. It will keep all winter.
- Peel flat-skinned winter squash with a paring knife, ribbed winter squash with a large serrated knife.
- Cooked and puréed winter squash can be frozen long term without detriment.
- Grind toasted seeds for seasoning chili or molés and baked goods like breads and muffins.
- Try slicing and grilling winter squash, brushing with yakitori glaze (buy ready-made or make your own from sake, tamari, rice wine and ginger) before taking off the grill.
- Purée any winter squash and season with maple syrup and bourbon, pie spices or curry spices.
- Sauté cubed winter squash as you would potato hash browns and season with onions and rosemary.
- Try to get your hands on some Japanese Kabocha squash. It has an easy-to-peel turban shape and may be the tastiest and sweetest of all winter varietals.
- Spaghetti squash, invented in 1930, can be baked and the strands of flesh scraped from the skin, then seasoned to taste. Its unusual flesh stands up well to baking in a gratin with tomatoes, thyme and Romano cheese.
This was excerpted from “Sweet on Squash” which was published in the November/December 2002 issue of Experience Life magazine.