Winter squash season has arrived and with so much sweet, rich, bright, and nutrient-packed squash, we want you to embrace the diverse variety of these thick-skinned and hearty fruits. They are our favourite for flavour and colour to brighten up a dark winter day. They are also super immune-boosters, full of vitamins A and C, beta-carotene, and fiber.
No matter the variety, when you’re shopping for winter squash, go for those that feel heavy for their size, have no bruising or soft spots, and an intact stem. The stem should be brown and dry, to ensure that the squash was properly ripened and cured. When cured well, winter squash will keep throughout the winter months, which is how it gets its name! No need for a refrigerator, just store it in a cool, dry place.
Most winter squash are difficult to peel, because of either their shape or thick skin. Because of this, most are almost always cooked with their skin on. You can cook them whole, halved, sliced into wedges, or cubed. If you’re cooking a whole squash, pierce the skin so steam can escape. After cooking, the skin softens and becomes edible.