Winter squash are hearty members of the gourd family and have yellow to orange flesh and thick skins. These delicious, edible gourds make a rich-tasting, deeply satisfying meal and are quite sweet and creamy when cooked. Unlike summer squash, the winter varieties are thick skinned and have a much longer storage life. The winter squash season runs from late August through March, but the best squashes are found from October through January—the heart of the season.
Choose squash with a bright, hard rind that is free of bruises and has an intact stem. Squash is a good source of vitamins A, B2 and C, as well as niacin, potassium, and iron. There are many different types of winter squash, and each has its unique taste. Butternut, acorn, spaghetti and pumpkin are the most popular and easiest to find. Delicata, red kuri, sweet dumpling, buttercup and Waltham butternut are some of many top varieties that can be found at organic and farmer’s markets. Do not refrigerate winter squash. Instead, store at 50°F to 55°F away from light in a well-ventilated place. (When stored below 50°F, winter squash starts to deteriorate.) Depending on the variety, it can be kept for a week up to several months. Once cut, squash will keep about a week when wrapped tightly and refrigerated.
Winter squash can absorb a wide range of bold flavors. Other flavoring suggestions that enhance these squash are brown sugar, vanilla, and spices such as cumin, nutmeg, mace, cinnamon, ginger and curry.
Additional foods that pair well with squash are maple syrup, nuts, bacon, onions, leeks, garlic, oranges, raisins and robust herbs such as sage, rosemary and thyme. Sharp cheeses like Parmigiano-Reggiano, Asiago, feta and goat cheeses provide a salty note and highlight the nuttiness of squash’s flavor.
Most winter squash varieties can be used interchangeably in recipes except for spaghetti squash. Use cooked spaghetti squash like pasta with the same kinds of sauces and preparations.
Some Quick Serving Ideas:
- Top puréed winter squash with caramelized shallots or onions.
- Steam cubes of winter squash and toss with organic salad greens, dried cranberries and pecan vinaigrette.
- Top spaghetti squash strings with your favorite pesto or pasta sauce.
- Add peeled, raw cubes of winter squash to your favorite vegetable soup recipe.
Or try this side dish along with a few of your favorites on Thanksgiving Day.
Sautéed Butternut Squash with Pancetta and Golden Raisins
- 3 cups 1/2-inch diced, peeled butter squash (from about a 2-pound squash)
- 2 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper, to taste
- 4 ounces pancetta, cut in 1/4-inch dice
- 1 small yellow onion, cut in 1/4-inch dice
- 1 teaspoon fresh thyme leaves, minced
- 3/4 cup golden raisins
- 2 tablespoons real maple syrup
- 2 tablespoons brown sugar
- Radicchio leaves for garnish (optional)
Heat the oil and butter in a 10-inch straight-sided saute pan over medium-high heat. When the oil is hot and the butter has melted, add the squash, salt, and pepper. Cook, stirring occasionally, until the squash is lightly browned and tender, 8 to 10 minutes. Transfer the squash to a serving bowl.
In a heavy 10-inch skillet over medium-high heat, saute the pancetta until almost crisp, about 3 minutes. Add the diced onion and thyme and continue cooking for 2 minutes, or until the onion is translucent and the pancetta is crisp. Use a slotted spoon to transfer the pancetta and onion mixture to the bowl of squash.
Add the raisins, maple syrup and brown sugar to the skillet. Cook, stirring occasionally, until the raisins are warmed through. Add the raisin mixture to the squash and gently toss to combine. Tuck radicchio leaves around the side of the serving bowl. Serve warm.
Serves 4 to 6
Wishing you all a bountiful Thanksgiving brimming with happiness!
