Posted by Cory on 11/24/2003, 9:48 am
The Scoop On Squash
Posted By: Cory <daltonco98@yahoo.com> (12.91.36.124)
Date: Tuesday, 11 November 2003, at 7:53 p.m.
THE SCOOP ON SQUASH
Winter is just around the corner. Now is the time to enjoy Winter Squash.
Winter Squash is harvested when the shell and seeds are hard and inedible.
This delicious squash is now available year round but enjoyed particularly
in the fall and winter for Thanksgiving and Christmas. Kept under cool dry
conditions, it will last up to three months. Winter Squash stores much
better than its cousins Summer Squash. The peak season is late summer
through the winter months.
Winter Squash is a rich source of nutrients like beta-carotene and vitamin C
and E. Hubbard and Butternut Squash contain enough beta-carotene to supply
100% of the RDA for Vitamin A in a single 3-1/2 ounce serving. Squash also
contains complex carbohydrates, fiber and potassium and is virtually free of
fat. One cup of cooked squash equals one starch exchange in a diabetic diet
plan.
Select squash with a smooth, dry, dull shell, free of spots, cracks, or soft
areas. It should feel heavy for its size with a deep dark color. If you
are purchasing precut squash look for good color and fine-grained flesh.
Purchase1/3 to ½ pound uncooked squash per person.
Bake whole or halved , par boil for 10 minutes and place cut side down in a
glass-baking dish with ½ inch water and bake at 350 to 400 degrees until
tender 30-45 minutes. Halfway through cooking turn the squash cut side up
and brush with a little butter, maple syrup or honey. Remove skin and cook
like you would potatoes for mashing. Try mashing cooked squash with sautéed
onions, garlic or herbs or combine with cooked corn, chopped tomatoes, or
cooked chopped bell peppers.
Try cooking squash halves filled with applesauce, bananas, chopped
cranberries or sprinkle inside with lemon, lime or orange juice, cinnamon or
brown sugar.
You can cook squash in your microwave by arranging halves cut side up in a
shallow microwavable dish. Add a little water, cover and cook until tender,
rotating the dish half way through cooking. Cook from 7-10 minutes and let
stand 5 minutes before serving.
We define winter squashes by taste. The sweet ones include
delicata, kabocha, buttercup, butternut, carnival, sweet dumpling,
sugar loaf and acorn (with three varieties). While they vary in size,
shape and texture, all have a mild, sugary flavor, she says.
While savory squashes can be sweetened with cinnamon and spices,
these squashes have what Millar calls a ``robust'' flavor. These
include Australian blue, banana, golden nugget, red kuri, turban and
hubbard (three kinds), which make excellent soups and stews.
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