As the cold creeps in, try out these 3 gourd-geous winter squash recipes
When we talk about winter squash we are distinguishing it from summer squash: zucchini and yellow summer squash. Think butternut, buttercup, Kabocha, delicata, acorn and others. Winter squash — which is harvested in the fall — has a firmer, harder peel and keeps longer.
When shopping for winter squash, choose varieties that have some weight to them when you pick them up. The stem should be intact and the squash should be bruise-free. The squash should be stored in a cool, dry, dark spot and should last around 3 to 6 months.
Winter squash varieties can be used in both sweet and savory dishes and, for the most part, are thoroughly interchangeable. You can use them in pies and muffins the way you would use pumpkin, or in soups, stews, rice dishes, noodles, salads and more.
Winter squash is naturally low in calories and fat and has many health benefits. It’s a good source of Vitamin C, A and E and offers beta carotene, fiber, potassium and magnesium.
The following recipes use winter squash varieties in three very distinct dishes. The first is a Japanese-style vegetarian ramen soup.
