Winter Squash
Flavor: Sweet, dry or creamy, nutty, each variety has its own unique flavor.
Benefits: excellent source of vitamin C, vitamin A, potassium, and fiber.
Storage Tips: Winter squash can generally be stored for many weeks. Any bruising that has occurred will hinder the ability for long term storage.
Cooking and Preparation: Winter squash is so versatile. Sometimes a burden to get through the skin, with the use of a good knife winter squash can be used in so many ways.
Benefits: excellent source of vitamin C, vitamin A, potassium, and fiber.
Storage Tips: Winter squash can generally be stored for many weeks. Any bruising that has occurred will hinder the ability for long term storage.
Cooking and Preparation: Winter squash is so versatile. Sometimes a burden to get through the skin, with the use of a good knife winter squash can be used in so many ways.
Sunshine
This beautiful orange squash has a thick, slightly dry flesh. Delicious roasted in the oven with olive oil, salt and pepper. Or try the recipe below because nothing beats risotto and a glass of red wine when the temperature cools!
Risotto with Squash and Pancetta
6 cups canned low-salt chicken broth
1 cup dry white wine
2 tablespoons olive oil
3 ounces pancetta, coarsely chopped
2 cups 1/2-inch pieces peeled squash
1/2 cup finely chopped onion
2 cups sliced chard
2 cups arborio rice
2 tablespoons (1/4 stick) butter, room temperature
2 tablespoons grated Parmesan
Additional grated Parmesan
Bring broth and wine to simmer in medium saucepan. Reduce heat; keep hot.
Heat oil in heavy large saucepan over medium heat. Add pancetta; sauté until cooked through, about 5 minutes. Add squash and onion; stir to coat. Add rice; sauté 1 minute. Add 2 cups hot broth mixture. Adjust heat so that liquid bubbles gently. Stir until liquid is absorbed. Add Chard. Continue adding hot broth 1 cup at a time until rice is just tender, simmering until liquid is absorbed before each addition and stirring often, about 20 minutes.
Mix butter and 2 tablespoons Parmesan into risotto. Season with salt and pepper.
Risotto with Squash and Pancetta
6 cups canned low-salt chicken broth
1 cup dry white wine
2 tablespoons olive oil
3 ounces pancetta, coarsely chopped
2 cups 1/2-inch pieces peeled squash
1/2 cup finely chopped onion
2 cups sliced chard
2 cups arborio rice
2 tablespoons (1/4 stick) butter, room temperature
2 tablespoons grated Parmesan
Additional grated Parmesan
Bring broth and wine to simmer in medium saucepan. Reduce heat; keep hot.
Heat oil in heavy large saucepan over medium heat. Add pancetta; sauté until cooked through, about 5 minutes. Add squash and onion; stir to coat. Add rice; sauté 1 minute. Add 2 cups hot broth mixture. Adjust heat so that liquid bubbles gently. Stir until liquid is absorbed. Add Chard. Continue adding hot broth 1 cup at a time until rice is just tender, simmering until liquid is absorbed before each addition and stirring often, about 20 minutes.
Mix butter and 2 tablespoons Parmesan into risotto. Season with salt and pepper.
Delicata
These squash are a favorite on most farms as they are delicious straight off the vine. Great for baking or stuffing with an edible skin.
Butternut
The classic winter squash, butternut has the ability to be stored the longest of all the winter squash. I know I was still eating mine from last year right through March. The bright orange flesh sweetens after a few weeks of storage.
Bon Bon
Bon Bon can be very dry at harvest but usually sweetens after a few weeks. This squash has a very thick flesh providing a lot of food for its size.
