Winter squash isn’t actually a type of squash, but a category of hard-skinned squashes that includes many of the squashes we have seen (and will continue to see) in our boxes such as: acorn, butternut, delicata, buttercup and spaghetti. With the exception of spaghetti squash, which we highlighted in a different blog post, many of these squashes have similar texture and can be used interchangeably in recipes. Here is a visual guide to different squash varieties. Not on this list are some fun relatives of butternut squash that have already been showing up in your boxes like:
Winter squash stored in a cool dry place will last several weeks. Squash store at ideal temperatures will even last months. If possible, store at 50-55° in a dry spot with low humidity. If its too cold it will suffer chilling injuries and start to deteriorate. We don’t recommend storing in the basement because it is probably too moist and they will be more likely to rot. Cut squash wrapped in plastic wrap will keep in the fridge for a week to 10 days.
Roast It! Peel off the skin of the squash and dice into cubes.
Lightly coat with olive oil or canola oil and your favorite herbs and spices. Place on a foiled pan and roast at 400° for 25-35 minutes. Flip the squash over once halfway through.
Mash It! Cook squash according to the recipe on the bottom right, scoop out the flesh, and mash with a fork. Season with a little salt, pepper and spices.
Winter squashes are rich in vitamin A, folic acid and potassium. The dietary guidelines recommend that adults eat 4-6 cups of red or orange vegetables (like winter squash) each week.