Food for Thought—A Rundown on Winter Squash Varieties

Winter squash should not be stored in the refrigerator (unless purchased in pieces) or in a damp place. Moisture causes rapid deterioration. Squash purchased in pieces should be tightly wrapped and refrigerated for no more than 4 days. Whole, unbruised winter squash can be stored for 3 to 6 months at 45° to 50°F. Warmer temperatures will mean shorter storage time. Cooked winter squash can be refrigerated for up to one week or frozen for up to 6 months.

To cook most winter squash, cut in half, scoop out seeds and strings, place cut side down on a shallow baking dish and bake at 350°F for 30 minutes or longer. Check for doneness by piercing with a fork. When tender, remove from the oven, allow to cool for handling, spoon out the soft flesh and proceed with your recipe. For microwaving, microwave on high, cut side down, for 15 minutes or until fork tender.

The Native Americans

Acorn—The acorn squash, also known as Danish squash, was named for its shape. It has its shape. It has a dark green, tan or orange ribbed shell with bright orange flesh. It can be stored in a cool, dry place for up to 3 months.

Butternut—Butternut squash is shaped rather like a bowling pin, round on the bottom and with a narrow tapering neck. It is tan in color with sweet orange flesh. Store up to 3 months in a cool, dark place.

Delicata—This slender, oval squash has pale yellow skin with dark green or orange stripes. It is sweet tasting. The yellow flesh has a corn-like taste. It is also rather fragile, so store for about 3 months.

Hubbard—An old favorite large squash shaped like a spinning top. Its color ranges from pale green to golden to blue gray. The skin is tough and bumpy with dull orange, fairly dry, mealy yellow-orange flesh. It can get very large and weigh between 10 to 15 pounds.

Pumpkin—There are several varieties of pumpkin, the large Jack-O-Lantern, the small sweet or pie pumpkin and the Jack-Be-Little, which is often used for decorating although it is very edible. The Giant Atlantic pumpkin can reach up to 600 pounds.

Spaghetti—This one is oval in shape with a pale yellow rind. It is called the "vegetable spaghetti" because the flesh forms long noodlelike strands when cooked. Cut in half and remove seeds and fibrous mass, bake and use a fork to gently loosen yellow strands into a bowl. Excellent with your favorite pasta sauce.

Sweet Dumpling—This one is small with vertical stripes and deep ridges with a flattened bottom. Very sweet flesh. Store for 2 to 3 months.

Turk's Turban—These come in bizarre shapes with extravagant red, green and yellow coloration that makes it look like, you guessed it, a turban. It has a large round base with a smaller section that resembles a hat. It has thick sweet orange-yellow flesh that tastes a little like hazelnuts. Another type is smaller and has a sweet potato like taste and is called "buttercup."

The Asians

Chinese Winter Melon—This Asian native of the cucumber family is tropical, but its hard rind makes it ideal for long storage. It has a blue-gray-green skin and is covered with a splotchy white film. It looks like a watermelon dusted with powered sugar. It has soft, delicate tasting snowy white flesh. It is sold in Cantonese markets as dung gwa.

Japanese Pumpkin—Known by its Japanese name as kabocha, or its Cantonese name, nam gwa one variety has a green rind with light green streaks. The flesh is sweet and pale orange. A pretty squash which can be treated like acorn in recipes. There is a brilliant orange-skinned variety known as "Red Kuri." Several varieties are sold in Japanese markets and speciality produce shops.

The Latin

Calabaza—This is a Spanish generic term for squash that also refers to a few specific ones, especially Caribbean winter squashes that are large and more pumpkin-like than squash-like. Calabazas are most available in markets that cater to Latin tastes. They are traditionally added to beans, stews and desserts.

Winter 1998
Time to Think Christmas Trees | Caring for Poinsettias & Christmas Trees | Constructing a Holiday Wreath | Help Minimize Salt Injury to Shade Trees | '99 All-America Selection Vegetable Winners | Bug Bites | Cybergarden Sites | Lawn Care Calendar | Hort Shorts | Hort Tips | Locally Grown—Pumpkins & Winter Squash | Food for Thought | Food Handling | Food Safety | Health & Household Tips | Did You Know?

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