ALL SQUASHED UP: SQUASH VARIETIES, RECIPES & STORAGE TIPS

Ever wonder where the term winter and summer squash came from? Winter squash are slow growing, harvested in the late summer through the fall. They have a thicker skin that toughens into a rind which allows for it to be stored and enjoyed throughout the winter. On the other hand, summer squash are quick-growing, typically prolific producers of soft fruit.

Yes, that’s right, squashes are actually a fruit since they contain seeds and develop from the flower producing part of the plant!

Winter squash comes in many shapes and colours with flesh that ranges from golden-yellow to brilliant orange. No two look alike and most are harvested when fully mature once the cooler weather sets in. They can be stored for months in a cool basement and the different varieties of winter squash may be substituted for each other in your many recipes. Packed with antioxidants and vitamins, winter squash can be prepared in sweet and savoury recipes.

HOW TO CHOOSE AND USE A WINTER SQUASH

When choosing a winter squash, look for one that feels heavy for its size and has hard, deep-coloured skin free from blemishes. All varieties are great for pureeing, roasting, and baking. Once cooked and mashed, it can be used in soups, main dishes, vegetable side dishes, even breads, muffins, custards and pies.

HOW TO STORE WINTER SQUASH

To store winter squash, place the whole winter squash on top of a thick pad of newspapers in a cool, dry, well-ventilated location, like your basement. Check it on a regular basis for rot and use within three to six months depending on the variety. You can refrigerate tightly wrapped cut pieces of winter squash and use them within 5 days once cut. Once cooked, whether it’s steamed or baked, the flesh of the squash can be stored in the freezer until you’d like to enjoy it.

Did you know that every part of the squash plant can be eaten? It’s not just the flesh which we most often encounter, but the leaves and tender shoots are also edible and can be added to omelets or made into soup. Many of the edible parts may only be available if you grow them at home in your garden, but you can keep an eye out in stores just in case!

Most people are aware of the readily available varieties like Acorn or Pepper squash (which comes in both dark green and white varieties), Butternut, and Spaghetti Squash, but there are so many delicious varieties at Vince’s Market you may want to try out this holiday season!

SWEET DUMPLING SQUASH

The orange-yellowish flesh of the Sweet Dumpling squash is very sweet with a hazelnut-like flavour that most people find very delicious. About the size of an extra-large apple, this single-serving squash usually weighs under one pound apiece and is shaped like a miniature pumpkin due to the scalloped lobes that form the rind. The skin is often white with mottled yellow, orange, and/or green markings. Inside, the flesh is smooth, tender, and sweet, with a bright orange colour. Like all winter squash, it’s a great source of vitamins A and C, beta-carotene, and fibre.

Sweet Dumpling Squash Crème Brulé

INGREDIENTS

• 6 sweet dumpling winter squash
• 5 eggs, yolks only
• 1/3 cup sugar
• 1 3/4 cups cream
• ¼ teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• ¼ teaspoon vanilla bean extract or paste
• ½ cup sweet dumpling squash purée
• 2 to 3 tablespoons maple sugar or raw sugar for crispy Brulé topping

INSTRUCTIONS

1. Preheat oven to 300 degrees F.
2. Cut the sweet dumpling squash in half, scoop out and discard all the seeds and a little bit of the flesh to form a clean bowl shape. Cut a thin slice off the bottom edge so that the squash half can securely sit cut-side up without wobbling. Place the squash halves on a large baking sheet.
3. In a medium bowl, beat the egg yolks and 1/3 cup sugar until pale yellow and the sugar has dissolved.
4. Combine the cream and spices in a saucepan and heat on medium until just before it begins to bubble. Remove from heat and whisk in the vanilla and squash purée. Then slowly whisk into the egg yolk mixture, whisking until smooth.
5. Pour the mixture through a fine-meshed sieve into the prepared squash halves.
6. Bake in the oven for 30 to 45 minutes. They are ready when the custard is set and doesn’t wiggle when jiggled lightly.
7. Remove from the oven and allow to cool completely, then chill until ready to use.
8. When you are ready to serve your dessert, sprinkle about a teaspoon of sugar on top of each custard. Using a small butane torch, hover a flame over the sugar, moving it around until the sugar caramelizes. If you don’t have a torch, place the crème brulée under your broiler, set to high heat. Carefully check them every 15 to 30 seconds because the caramelizing will happen very quickly. This method is a lot more difficult to get even caramelization.
9. Serve right away.

GOLDEN NUGGET SQUASH

The Golden Nugget Squash is a small, round, hard-shelled squash with a brightly coloured orange shell with ridges. It’s about the size of a softball and resembles a round pumpkin. It has a moist and smooth, sweet squash flavour.

Gold Nugget Squash Soup

INGREDIENTS

• 14 cups golden nugget squash
• 1 cup water
• 2 tablespoons safflower oil
• 2 cups Spanish onions, chopped
• 2 tablespoons chopped garlic
• 2 tablespoons chopped ginger
• 1 cup white wine
• 1 can coconut milk
• 2 stalks lemongrass, finely chopped and wrapped in a cheesecloth bundle
• 1 teaspoon ground ginger or
• 8 cups vegetable stock (or substitute chicken stock)
• salt and pepper to taste

DIRECTIONS

1. Preheat oven to 350˚F.
2. Cut squash in half, scoop out and discard seeds and strings. Place squash halves cut-side-down on a sheet pan or rimmed cookie sheet.
3. Pour water into the pan with the squash and carefully place in oven.
4. Cook for approximately 45 minutes, or until a knife passes easily through the squash. Remove from oven and let cool.
5. With a large metal spoon, scrape the squash flesh out of the rind. Put the flesh into a large bowl and set aside.
6. Heat a large stockpot over medium heat. Add the safflower oil, then the onions, garlic and ginger. Cook until onions are soft.
7. Add white wine and continue to cook until the liquid is almost evaporated.
8. Add the squash flesh, coconut milk, lemon grass, galangal and stock to the pot and bring to a boil.
9. Reduce heat and simmer for 2 hours, stirring frequently.
10. Remove lemongrass bundle, season to taste with salt and pepper.
11. Blend in batches until smooth.
12. Serve hot. Top with a dollop of sour cream if desired.

What’s your favourite winter squash?

Until next time!

Julie