Exploring Squash: Buying, Storing, and Cooking Squash
Squash, a truly American fruit, is an excellent staple all year round. Last week, I typed about the difference between summer and winter squash, and highlighted a few favorites generally available in grocery stores year round. This week, let’s talk about buying and cooking squash.
Purchasing
Summer squash should have a tender skin, free of bruises or sunken areas. Winter squash should have firm skin that’s free of bruises. Both summer and winter squash should be heavy for their size.
Storing
Summer squash keeps for a week or two in the refrigerator. If kept at about 45 to 50 degrees F. in a dry, cool, dark location, winter squash may last up to six months, depending upon the variety.
Squash of all types can be frozen. Grate the fruit, squeeze between a few layers of paper towels, and store in a freezer bag or container for up to a year. You can also slice summer squash, blanch in boiling water for 3 minutes, drop immediately into ice water, then pat dry and freeze in freezer containers. Winter squash must be cooked before freezing; place it in a glass container with a few inches of water. Cover and microwave for 14 to 30 minutes, or until soft. Remove the seeds and pulp and freeze in a freezer container. You may also bake, boil, or pressure cook winter squash before freezing.
Cooking Tips
Winter squash, cooked and mashed, is an excellent addition to soups, strews, breads, muffins, cakes, cookies, and pies.
Grated summer squash is a great addition to stews, soups, breads, cakes, and muffins.
Sliced or chopped summer squash is excellent sautéed in bacon grease or butter, until just tender and slightly browned.
Most winter squash can be baked whole. Cut off the top, remove the seeds and pulp, season, and stuff, if desired. Replace the top before baking.
Substitute cooked, mashed winter squash for pureed or canned pumpkin in recipes.
Instead of peeling winter squash, it’s best to cook it first, then scoop out the flesh.
To make cutting uncooked winter squash easier, place it in the microwave for 3 minutes.
When baking winter squash, first be sure to pierce the skin with a fork.
Winter squash does well in the microwave. Cut the squash in half and place the cut sides down on a bowl. Add about ¼ cup of water. Cover snugly and microwave on high for about 6 minutes per pound. Or pierce the skin of a whole winter squash and microwave on high for about 5 to 10 minutes total, or until a fork easily goes through the skin.
All squash seeds are edible and can be prepared just like pumpkin seeds. Remove the seeds and wash them until all the pulp of the squash is removed. Dry in a single layer atop some paper towels. Spray seeds with olive oil and seasonings. Bake in a 250 degree F. oven, stirring every 15 minutes, until lightly browned. Alternatively, bake the seeds and the pulp together. The pulp will come off the seeds more easily this way.
For more ideas for cooking summer squash, see Gourmandia’s zucchini recipes on video.
For winter squash ideas, see our squash recipes on video.
To learn how to make pumpkin or squash puree, click here.
