The most famous winter squash is the pumpkin, but this vegetable category contains all kinds of other fun colors and flavors as well! The rind of (almost*) all winter squash is inedible, but once you get the flesh out it’s a sweet, versatile vegetable!
*Delicata squash is the only winter squash with a more tender, edible rind. Because of this, it only stores for a couple of months. Try slicing it in different ways for a decorative and tasty Thanksgiving dish!
A whole winter squash will last for several months in a cool, dry place if unblemished! Or see below to make your own canned pumpkin.
Many people like to cube and roast their winter squash, which is delicious, but can be difficult because they are so large and tough. I prefer making just one cut and roasting them like this: preheat oven to 400 degrees Fahrenheit. Cut squash in half lengthwise (stem to bottom), scoop out seeds and stringy parts, and place cut side down on a baking sheet. Roast 30 minutes, or until the thickest part is easily pierced with a fork. When cool enough to handle, remove skin and mash. You can freeze this in pint-sized containers and use in any recipe that calls for canned pumpkin! It’s also great pureed in hot broth for squash soup.
- Southwestern Squash Hummus
- Squash spaghetti: if you have a spaghetti squash, roast as directed above, but only remove seeds and slime – it’s supposed to be stringy! Once finished, fill with your favorite prepared pasta sauce, scrape the flesh from the peel with your spoon, and you have a bowl of spaghetti! This works with any winter squash, but they don’t all have spaghetti-like insides.