Food for Thought Blog

Squash

November 15th, 2019Food, Uncategorized

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.

Recipes

Click on a recipe to download it.

Curried Squash Stew:


Herbed Spaghetti Squash:

 

Roasted Acorn Squash: