get schooled on winter squash
As zucchini and summer squash take a seasonal retreat, hardy winter squash take the spotlight for the cooler months.
the perfect squash
Fresh and flavorful squash stand out with their firm and dull—not glossy—skin without mushy patches. The squash should feel heavy and full, indicating the moisture in the crop’s flesh. “Warty” varieties like hubbard and turban squash should be dry-looking, not shiny or weepy.
Squash can be slippy when sliced raw, so if you’re nervous about removing the inedible skin, prick the skin and roast whole. Otherwise, you can slice the squash in half and scoop out the seeds before cooking. To cube raw squash, cut a slice off the bottom so it rests flat on our cutting board before removing the skin with a paring knife or vegetable peeler.
keep it fresh
A whole squash can be stored in a cool, dry place for up to a month. Once peeled and cubed, it will stay fresh in the refrigerator for up to one week in an airtight container. but once peeled and cubed, don’t keep it any longer than a week in an airtight container in the fridge. If flesh has darky or mushy spots, it’s time to discard it.
don’t forget the seeds!
Just like pumpkins, the seeds of butternut and other hard winter squashes can be tossed with a splash of olive oil and a pinch of salt, then toasted for a crunchy every occasion snack.