Food for Thought Blog
Squash is highly versatile, and for most recipes you can use any variety of squash. Squash is a good source of potassium and fiber and high in the nutrient beta-carotene.
HOW TO CHOOSE
- Should feel heavy for its size, flesh should be firm with no soft spots.
HOW TO PREPARE
- Wash, cut in half, and use a spoon to remove seeds (save and roast the seeds!)
- Cut into desired size. Peel squash if cutting into bite-size pieces. If cutting into halves or quarters, leave skin intact.
- Prepare squash the same way you would prepare potatoes. Think: roast, mash, gratin, boiled, microwave, stews, soups and curries.
- Acorn and Delicata have edible skins. For other varieties of squash, peel before cooking or cut in half, roast until tender and scoop out flesh.
HOW TO STORE
- Dark, cool and ventilated place (can store at room temperature for several months if no rot is present).
- After squash is chopped, wrap and store in the fridge.
HOW TO FREEZE
- Wash, cut lengthwise and remove seeds with a spoon.
- Peel or leave skin intact depending on what type of squash you are preparing.
- Roast at 230°C until tender.
- Put into an air-tight container and freezer.
Click on a recipe to download it.
Curried Squash Stew:
Roasted Acorn Squash: