Few foods say fall like yummy, earthy squash. There are over 70 types of squash, although not all of them are common in North America. There are also summer squash, like zucchini, and winter squash such as acorn, butternut, and spaghetti.
Unlike root vegetables (carrots, beets, and potatoes), squash grow on a vine. They also contain seeds that flower, which technically makes them a fruit despite the fact that we tend to treat them as vegetables.
Preparation and General Cooking Instructions.
Summer squash, such as zucchini and yellow squash are commonly eaten raw, as well as cooked (baked, grilled, sauteed, added to casseroles, stews, and other dishes). However, winter squash is usually severed cooked or included in other dishes. You can eat winter squash raw, but they generally don’t taste great.
To Prepare:
Summer squash: Wash thoroughly, cut off the two ends. Can be peeled or eaten with the skins on. The seeds are small and generally eaten, but can be removed if you prefer.
- Roasting/sauteing/grilling: To serve as a side dish (roasted, sauteed or grilled), summer squash is commonly cut into wedges (like wedge fries) or simply sliced into circles/disks. Before roasting, sauteing or grilling, toss with vegetable oil, salt, and other seasoning of choice. Summer squash cooks quickly, only 1 to 2 minutes per side.
- Stir fries, casseroles, etc.: If you are including summer squash in a stir fry or other dish, chop them into cubes and add them closer to the end of the cooking time.
- Desserts: For use in desserts such as Chocolate Zucchini Cake, shred the zucchini using a cheese grater or food processor.
Winter squash (expect Spaghetti Squash):
Regardless of the cooking technique, start by cutting squash in half and scooping out the seeds.
- Baked: Put in an oven proof dish, add a tablespoon of butter to the centre, season according to preference (salt & pepper, sage, cumin, or for a sweeter option, honey, brown sugar, or maple syrup.) Bake in preheated 350-degree oven for about 30 minutes until tender. Remove skin before serving.
- Roasted: Rub the flesh with oil, and season to preference (see above for suggestions), then flip squash over and place flesh down on baking sheet. Roast in preheated, 400-degree oven, 40 to 45 mins until skin blisters. Remove skin before serving.
- Boiled: Cut the squash into cubes. Place in saucepan, cover with water and add a pinch of salt. Bring to boil and cook until tender. Can be served as cubes with a bit of butter, or mashed/pureed.
- Microwaved: Put in cleaned half in microwave. Microwave on high for approximately 7 mins.
- In casseroles, soups, and other dishes: After cleaning squash, cut into cubes and add to dish with other vegetables.
- In desserts: To use as filling (e.g. ravioli) or for desserts (pies/muffins) cook squash (can be baked, roasted, or boiled as per the recipe or personal preference). Mash or pure cooked squash, then pass through a strainer to remove any fibers of chunks. Use as directed in the recipe.
Spaghetti Squash:
This squash can be used in place of pasta, potatoes, or rice, or on its own as a side dish.
- Cut in half and clean out seeds
- Place flesh side down on a rimmed baking sheet
- Bake at 375 degrees for 40 to 50 minutes, until tender (test with fork)
- Remove from oven, turn flesh side up.
- Use oven mitts or towel to hold hot squash, run a fork along the flesh. Flesh will peel of in strands that resemble spaghetti. Strands can be served as is (with a bit of butter) or added to other recipes.
Check-out our recipe for butternut squash soup – a fall favorite! Additional recipes can be found at the end. There are so many amazing ways to prepare and serve squash, browse some online recipe blogs for more ideas.