How to Pick Winter Squash
- Winter squash should be heavy and firm with no soft spots, or mold
- They are best in the late fall and early winter
- The seeds are all edible, like pumpkin seeds, and after removing, can be cleaned and roasted
- To help peel and cut winter squash, try a serrated (bread) knife
Butternut: Butternut squash is beige, long, with a bulbous end. It’s a very versatile squash with a sweet taste like pumpkin or sweet potatoes. You can peel it and cook it in chunks, or bake it with the rind on.
Acorn and Carnival: Acorn squash looks like a giant green acorn, and the carnival variety is it’s party colored cousin. Less flavorful than other varieties and are best baked or used in soups. The flesh can be stringy.
Delicata: Delicata is a ribbed cylinder. It has a creamy sweet flesh and can be baked or steamed. The skin is actually edible, but most people peel it.
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