Summer VS Winter (squash)

Don’t get me started. I, for one, am not thrilled about the prospect of winter (and anyone could feel it today… burr). I can get excited about slowly cooked meals such as soups and stews, roasted vegetables, pizza… (OK, OK, so winter is not all bad)...and amongst these slow cookers are Winter Squash.

This picture has a winter squash and a summer squash (well, two of the later). According to Harold McGee (remember? he’s my favorite food geek), the Naragansett Indians used the word “squash” to mean “ a green thing eaten raw”. I guess our native forebears liked summer squash best. Zucchini can be eaten raw. If you’d rather have it cooked, it doesn’t take long (less heat in the kitchen) and, apart from the stem end, it’s all edible. Summer squashes are best when picked young and compared to their tough skinned cousins, can only be kept for a short time.

Our model for the winter variety is an Acorn Squash. Winter squash, with its tough dry skin, can be stored much longer than its summery counterpart. Although Winter squashes are generally available year ‘round, they are best now, at the end of fall. These hardy members of the curcubit family can be stored for months (in cool and dry conditions).

Keep your hat on for the next entry (it’s getting chilly after all) and simplest dish ever… baked acorn squash. Start to consider if you want it sweet or savory and find your mittens (the oven variety).