Photo credits (left to right): Photo credits (top to bottom): Flickr: Tim Sackton; Flickr: _e.t; Flickr: oatsy40
Pumpkin, Acorn, Butternut, Red Kuri, Kabocha, Spaghetti, Delicata, Cushaw, Buttercup squash
Winter squash come in a variety of colors and shapes and have a hard outer shell. They are always cooked before eating.
- Choose solid & heavy squash.
- Skin should be a deep color.
- Avoid cracks, soft spots, and moldy areas.
- Most varieties survive well in the pantry, or any cool and dry spot. Cut up squash may be refrigerated.
- Slice off a thin layer of the bottom to create a flat surface.
- Cut it in half.
- Use a spoon to remove the seeds and stringy innards of the squash.
- Bake skin side down on a baking sheet for 45-60 minutes in the oven, preheated to 400 degrees.
- Squash is ready when a knife easily pierces through the largest part of the squash.
- Scoop out flesh and mash with butter and salt.
Why It's Great
- Vitamin A keeps our eyes working, our immune system strong, and our cells growing.
- Vitamin C keeps our immune system strong and helps our bodies heal quickly.
- Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too.
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