Don’t let the name fool you—although dubbed “winter squash,” the variety of vegetables that fall under this category actually reach their peak and are best harvested in the fall, ideally in late October or November. But they get their designation as winter vegetables because of their ability to keep well throughout the long, cold season, mostly thanks to their thick outer rind. So the winter squash you pick up at the farmers’ market or grocery store in November can just as easily be used for Thanksgiving dinner as it can be for New Year’s Eve appetizers and maybe even your Super Bowl potluck.
Although there are several varieties of winter squash, they share many of the same outstanding nutritional qualities: high in fiber, low in fat and calories, and full of vitamins A, C, and B6. Winter squash is even ranked by the Academy of Nutrition and Dietetics as one of the best winter foods for kids because of its levels of antioxidants known as carotenoids, which benefit your skin, heart, and immune system.
Winter squash is especially good for people who are watching their blood sugar levels. It may be high in carbohydrates (about 18 to 20 grams per cup when cooked), but its fiber content slows the digestion and breakdown of those carbs. Because of this, winter squash is actually categorized as having a low glycemic index, a ranking of how certain foods affect blood sugar.
The other trait shared by all winter squash is their versatility. Winter squash can be used in soups and salads, as the base of a main course, as a side dish, or as a sweet dessert. Their flavor pairs equally well when sprinkled with cheese and garnished with bacon or when spiced with cinnamon and dotted with raisins.
So, what are some of the more popular winter squashes you might have seen at the grocery store? There’s acorn squash, easily identifiable by the fact that it looks like a giant acorn, with rinds that range in color from orange to green. Its inside, however, will always be a beautiful golden color.
Then there’s butternut squash, which has a distinctive bell shape and cream-colored rind. Its orange flesh is often regarded as the sweetest of all squashes.
Most people will instantly recognize a pumpkin, but they might not realize that its culinary uses extend far beyond pie—this spherical orange squash, when roasted and pureed, can be turned into savory dishes like soup or even pasta sauce.
And those who are looking for an interesting alternative to pasta will rejoice to learn about spaghetti squash, an oblong-shaped yellow vegetable with insides that separate into fine spaghetti-like strands you can use in place of noodles in pretty much any dish.
When choosing one of these or another type of winter squash, always look for ones that have firm rinds and feel heavy for their size. Those with softer rinds or a lightweight feeling to them when they’re held might turn out to be watery or taste bland. Ideally, the rind should be dull rather than glossy and should be free of any blemishes. Store your winter squash between 50 and 60 degrees Fahrenheit for up to three months; once you’ve cut into the squash and cooked it, you can keep it in the fridge in an airtight container for up to three days.
Ready to squash the competition at your next winter potluck? Here are a few ideas on three delicious side dishes using squash:
Quinoa and Vegetable Stuffed Acorn Squash
Ingredients:
- 4 acorn squashes
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 small onion, chopped
- 1/4 cup minced garlic
- 3 Roma tomatoes, chopped
- 1 cup steamed broccoli, chopped
- 1 cup steamed red bell peppers, chopped
- 1/4 cup parsley
- 3 cups cooked quinoa
- 1/2 cup parmesan cheese
DIRECTIONS:
Heat oven to 425 degrees Fahrenheit
Cut the squashes lengthwise and scoop out the seeds. Line a baking sheet with parchment paper and place the squashes on the sheet with the insides facing up. Roast for 25 minutes or until soft. Warm the olive oil over medium heat on the stovetop and add the garlic and onion. Cook the garlic and onion until golden brown. Add tomatoes, broccoli, and red peppers and continue to cook for approximately five minutes. Pour in the broth and slowly stir in the quinoa. Finally, add half the parmesan cheese (1/4 cup). Allow to simmer on the stovetop for five more minutes, allowing all the ingredients to thicken and combine. Scoop the quinoa and vegetables into the hollows of the roasted squash and top with the remaining parmesan cheese. Place back in the oven and allow to roast for another five minutes.
Pumpkin Coconut Curry Sauce
Ingredients:
- 3 cups pumpkin, peeled and cut (approximately 1 small sugar pumpkin)
- 1 can (14 ounces)
- coconut milk
- 3 cups baby spinach
- 1/4 cup cashews
- 1 can (14 ounces)
- garbanzo beans
- 1/4 cup tomato paste
- 1 cup vegetable broth
- 1 onion, chopped
- 3 teaspoons curry powder
- 3 teaspoons
- coriander powder
- 2 teaspoons paprika
- 2 teaspoons turmeric
- 2 teaspoons ginger powder
DIRECTIONS:
In a saucepan over medium heat, combine olive oil, onion, and garlic. Stir until the garlic and onion are tender and golden brown. Add the curry powder, coriander, paprika, turmeric, and ginger and stir. Add coconut milk and broth. Bring to a boil, stirring constantly, then take the heat to low. Add pumpkin and simmer for 10 minutes until pumpkin is tender and the sauce has thickened. Add the garbanzo beans, spinach, and cashews, stirring until the spinach has completely wilted. Remove from the heat and serve over rice or potatoes.
Spaghetti Squash with Spinach and Mushrooms
Ingredients:
- 1 spaghetti squash
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1 garlic clove, minced
- 1/2 onion, minced
- 1/4 cup parmesan cheese
- (plus more to taste)
- 2 cups baby
- portobella mushrooms
- 4 cups baby spinach
DIRECTIONS:
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Heat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and lay the spaghetti squash on the sheet with the inside facing up. Roast for 45 minutes. Remove the spaghetti squash from the oven and allow to cool slightly. Use the tines of a fork to scrape the inside of the squash, which should form spaghetti-like strands Scoop the strands out and set aside. In a saucepan, heat 2 tablespoons olive oil over medium heat. Add garlic and minced onion. Add spinach and portobella mushrooms and allow to cook until the spinach is completely wilted. In a small bowl, whisk the remaining olive oil and lemon juice. Combine parmesan cheese. Add to the saucepan and simmer until the sauce has thickened. Toss the vegetables and sauce with the spaghetti squash and top with grated parmesan cheese.
