When the weather turns cool, winter squash warms me up. The sunny flesh of butternut squash chases away my late autumn blues. The lively carnival squash makes me feel festive. The buttery-sweet smell of acorn squash makes me feel toasty from the inside out! And delicata, with its delectable flavor, makes me slow down and savor every bite.
Winter squash are abundant and they are indispensible in my fall cooking. Soul-satisfying soups, heartwarming entrees, and sumptuous muffins are some of my favorites. Any way you prepare them, these plump members of the gourd family are power-packed with nutrition and a pleasing way to warm up a chilly autumn evening!
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Selecting and Storing
- Select firm fruit that feels heavy for its size, with a bit of the vine still attached.
- Avoid ones with nicks, bruises, or soft spots, as they will be more likely to decay.
- Store in a cool, dry place with good ventilation. Squash can be stored this way for a few months. Once cut, squash should be stored in the refrigerator for up to a week.
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Fun Facts
- Squash is technically a fruit, as it contains seeds.
- They are members of the gourd family.
- Most of the squash plant is edible, including the seeds, the flesh, and the flowers.
- George Washington and Thomas Jefferson were enthusiastic squash growers!
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Nutritional Information:
- Winter squash are high in Vitamin A, B6, C, niacin, potassium, folate, and iron.
- It is rich in phytonutrients and antioxidants.
- It may have anti-inflammatory effects because of its high antioxidant content.
- It is a heart-healthy food, high in dietary fiber and carotenoids.
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Recipes: To prepare: Place on
cookie sheet and bake in the oven for about an hour, or until you can pierce
with a knife. Or you may remove the skin, cut into chunks and steam until
tender.
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Sources/Links:
Wholeliving.com
Fruitsandveggiesmatter.gov
