One secret weapon for seasonal eaters like us is winter squash. Harvested in the fall, winter squash will keep for months if stored properly. Squash = creamy soups, easy side dishes, rich pies and other treats through the winter and into the spring.
Winter Squash Storage Tips
Squash can be stored in the house (and are beautiful as seasonal decoration!) or in a cooler place, such as your garage or basement. Do not let squash freeze, and try not to break off the stem or cut or bruise the squash: damaged squash will not store as well. Store squash in a single layer, not touching one another, and not with apples.
Some winter squash varieties keep longer than others, but most will remain tasty and firm until the spring or beyond. For example: acorn squash types can keep for 5-8 weeks, while butternut and buttercup/kabocha types can be stored for 2-3 months, and Hubbard varieties store for 5-6 months.
Basic Winter Squash Recipe
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Cooked winter squash.
Rinse the squash to remove any mud.
- Cut the squash into halves or quarters.
- Scoop out the seeds (seeds can be roasted, seasoned and eaten, but they are denser and chewier than pumpkin seeds; squash are notorious cross-pollinators so don’t bother saving the seeds unless you feel experimental).
- Place squash cut-side-down in a pan. (Optional: add 1″ water and cover.)
- Bake at 350-degrees for an hour or until squash is soft.
- Season with butter/maple syrup/seasonings, and serve. Or use cooked squash in soup, pie, curry, etc. If you have too much cooked squash to eat, put the leftovers into a freezer-safe container and freeze it for future meals.
More interesting squash recipes:
- Squash, sage & walnut pesto pie (hazelnuts will likely be easier to find than walnuts on Vancouver Island, since we have more hazelnut farms)
- Squash & spinach lasagna