Though overshadowed by their pumpkin cousins, squash have an appeal all their own. Their mottled orange and green skins, excessively bumpy or smooth, and many different sizes and shapes draw us to the piled-high grocery store bins. A symbol of fall, squash is a food that is versatile and even healthful.
All squash can be designated as "summer" or "winter". Winter squash has a hard skin that allows it to keep well without spoiling and is usually picked before it is fully ripe. Though available throughout the year, the peak season of winter squash is right now.
Look for squash that are heavy for their size, with dull-colored skin (shiny skin means it's not ripe) and firm shells. Avoid squash with damaged spots or cracks. There are eight types of winter squash, including familiar examples such as butternut, turban, acorn, and spaghetti.
Winter squash is also able to retain nutrients throughout storage. It's a great source of vitamins A and C as well as potassium, dietary fiber, beta-carotene and manganese.
Cooking squash is easy - just slice the squash in half through the stem, then scoop out the seeds. At this point, you can bake, steam, or microwave it until tender. Cooked squash can be eaten simply with butter and salt, or added to soups, casseroles, breads, curries, pies, and more.
