Winter squash reminds me of football players. Not just because they’re both in season right now, but because they’re low in fat, usually large and have really tough skins (yet somehow manage to be pretty sweet on the inside!).
These vegetables are also incredibly versatile and can be substituted for each other. They’re also high in vitamins and antioxidants… and they’ll keep for weeks if you store them in a cool, dry, well-ventilated place (I’m not sure football players would like that).
When choosing winter squash, here’s what to look for:
• Firm, hard skin
• Deep rich color (lots of beta-carotene)
• Heavy for it’s size
These are some of the more popular winter squash and a few links to delicious recipes from other fantastic food bloggers:
One of the most popular in America. It’s a little bland, which may be why it’s used in so many recipes.
These are the huge… really, really huge. Halloween pumpkins can get big and round… these get big and long. When you see cut up slabs of squash in the supermarket, it’s probably one of these.
Dark green, dense and squat, sometimes with a turban on top, these squash are amazingly sweet.
The party animal in the squash family, these pumpkin-shaped squash are splashed with fall colors and have a sweet potato-like flavor.
Yellow or cream colored with dark green strips running down their oblong shape, these squash are easy to peel and are great for filling.
Don’t let the “wart” covered skin keep you from trying this delicious squash in any of its color combinations (orange, blue or slate)!
Also known as Japanese pumpkin, the green, almost square-shaped Kabocha is similar to buttercup squash with a nice sweet flavor.
Substitute this lovely yellow squash for whole-wheat spaghetti and you’ll save 75-percent of the calories! Available year-round put peaks from early fall through winter.