Carnival Squash, one type of Winter Squash
"Winter Squash" are hardy vegetables that are neither grown nor harvested in the winter, as the name seems to imply--they grow on frost-tender vines and are actually picked in the fall and stored until spring. Because of their hard, thick skins, they have the ability to keep through the cold winter months, a quality that made this member of the gourd family a staple vegetable before the days of modern shipping and freezing techniques. Under their hard skins, winter squash have large seeds and firm, deep-yellow or orange flesh.

The most common varieties of winter squash include acorn, buttercup, butternut, hubbard, pumpkin, spaghetti, and turban. Other varieties include calabaza, cushaw, delicata, golden nugget, kabocha, and vegetable marrow.

Buying and storing tips: Choose heavy squash with a smooth, hard, richly colored rind. Store winter squash for up to a week in a paper bag in the refrigerator, or in a cool, dry place for several weeks. Don’t store winter squash in plastic bags, because the plastic traps moisture and encourages spoilage and rot.

Preparation, uses, and tips: Wash the exterior of the squash just before using. Winter squash is best baked, but it can also be steamed or boiled. Cut butternut, acorn, or other winter squash in half lengthwise, scoop out and discard the seeds, and place squash halves, flesh-side-down, in a baking dish. Add 1/4-inch (0.6cm) of hot water, cover, and bake until tender. Scoop out flesh and purée with garlic, basil, and olive oil or butter. Winter squash can also be stuffed with seasoned bread cubes and seafood or cheese mixtures.

Nutritional Highlights: Winter squash, 1 squash (raw, acorn)
Calories: 172
Protein: 3.4g
Carbohydrate: 44.9g
Total Fat: 0.43g
Fiber: 6.46g
*Excellent source of: Magnesium (138mg), Potassium (1,495mg), Vitamin C (47mg), and Vitamin A (1,454 IU)
*Good source of: Calcium (142mg)

Much more info on all varieties of squash can be found here.


"Three Sisters" Stew
Selected by Olivia. From In a Vegetarian Kitchen.
6 servings
In Native American mythology, squash, corn, and beans are known as of the "three sisters."

• 1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 medium green or red bell pepper, cut into short, narrow strips
• 14- to 16-ounce can diced tomatoes, with liquid
• 2 cups cooked or canned pinto beans
• 2 cups corn kernels (from 2 large or 3 medium ears)
• 1 cup homemade or canned vegetable stock, or water
• 1 or 2 small fresh hot chiles, seeded and minced
• 1 teaspoon each: ground cumin, dried oregano
• Salt and freshly ground black pepper
• 3 to 4 tablespoons minced fresh cilantro

1. Preheat the oven to 400 degrees.
2. Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed.
3. Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
4. Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.
5. If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls.

Butternut Squash Soup

• 1 butternut squash, peeled
• Nutmeg
• 2 tablespoons unsalted butter
• Salt and pepper
• 1 onion, chopped
• 6 cups vegetable stock

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Video Recipe for Kid-Friendly Butternut Squash Mac n Cheese



Butternut Squash with Creamy Tofu, Thyme and Walnut Stuffing
from Christine Cooks blog

• 1 medium butternut squash
• 1 14-ounce block firm organic tofu, cut into 1/2-inch cubes
• 1 onion, diced small
• 3 cloves garlic, minced
• 3/4 cup walnuts, toasted and coarsely chopped
• 2 teaspoons dried thyme
• 1/4 teaspoon cinnamon
• a pinch of cayenne
• 2 tablespoons dry vermouth
• 1/2 cup 1/2 & 1/2*
• Kosher salt and freshly ground black pepper to taste
• olive oil and Earth Balance** for the pan

1. Heat the oven to 350 degrees.
2. Cut the stem end from the squash and discard. Cut the squash in half lengthwise.
3. Scoop out the seeds with a spoon and then cut each piece in half crosswise, leaving the scooped out portion intact.
4. Place all 4 pieces in a roasting pan, skin side down. Fill the pan with just enough water to cover the bottom of the pan. Sprinkle the squash with salt and pepper. Cover the pan with foil and put in the oven for 45 minutes to one hour, or until the squash is tender.
5. You can remove the foil during the last few minutes to let any water left in the pan evaporate.
6. When cooked, remove the squash from the oven and tent with foil to keep warm.
7. Meanwhile, in a heavy skillet over medium heat, saute the onions in a small amount of olive oil and Earth Balance until they are very soft.
8. Add the garlic, thyme, cinnamon and cayenne and stir for a few minutes more.
9. Add the tofu to the pan and gently stir (avoid breaking up the cubes) until it has heated through.
10. Pour in the vermouth and cook, stirring, until the liquid evaporates.
11. Add the walnuts.
12. Pour in the 1/2 & 1/2 and cook, stirring, until the sauce thickens.
13. Remove from the heat and season to taste with kosher salt and freshly ground black pepper.
14. To serve***, mound spoonfuls of the tofu mixture into each squash cavity, sprinkle with shaved parmesan (optional), surround with a green salad and enjoy.

Twisted Pair with Squash Sauce, Kale and Almonds
from Eden Foods website

• 1 medium butternut squash, leave whole
• 12 ounces Eden Organic Kamut & Quinoa Twisted Pair® Gemelli (any whole-grain bited sized pasta can be substituted)
• 1 Tablespoon Extra Virgin Olive Oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups vegetable stock
• 4 cups kale, stems removed, chopped
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper, or to taste
• 1/2 cup tamari roasted Almonds, whole or coarsely chopped

Preheat oven to 400°. Bake whole squash 35 to 40 minutes. Cut in half lengthwise and remove seeds and skin. Cook pasta as package directs, drain and set aside. Heat oil in a large skillet and sauté the onions and garlic 5 minutes. Cut 1 cup squash into chunks, set aside. In a blender, puree remaining squash with the stock until creamy. Sauté the kale with the onions for 3 minutes. Pour squash puree over kale. Add salt and pepper, mix. Toss pasta and squash chunks with the kale and squash puree. Top with almonds and serve.