in season now: winter squash

image via martha stewart

As the weather continues to get more chilly, we begin to see winter squashes everywhere for great prices. Winter squashes include spaghetti, butternut (shown above), acorn, kabocha, and turban squashes. I have included some photos of the squashes below. Winter squash are very good sources of vitamin A, vitamin C, vitamin B6, potassium, and manganese*. Sometimes squash can seem overwhelming to cook due to their large sizing and awkward shapes. I am here to tell you that squash doesn't have to be scary, but can be incredibly versatile and delicious.

spaghetti
image via goodeats

acorn
image via martha stewart

kabocha
image via blisstree
turban
image via istockphoto

To safely peel and cut your squash, cut off part of the bottom of your squash to give it a flat and steady surface. Use a vegetable peeler and slowly peel squash from top to bottom. Cut into smaller more manageable pieces.

Squash "Fries"

Probably my favorite way to eat squash. It's a wonder I don't turn orange more often during the winter months as I eat this so often. It's a perfect accompaniment to a sandwich, soup, salad, or just alone. I love the sweetness of the butternut squash for this. Sweet potatoes work really well too. Feel free to experiment with your favorite spices.

1 winter squash
olive oil (or canola)
1 t salt
1 t cayenne pepper
1 t garlic powder
1/2 t dried ginger
1/2 t cinnamon
Preheat your oven to about 400 degrees Fahrenheit. Peel squash and proceed to cut into thin "fry-like" strips. Toss strips in a bowl with enough olive oil to barely coat the pieces. Sprinkle in salt, cayenne, garlic, ginger, and cinnamon. Spread squash into one layer on a baking sheet and put in the oven. Since I like mine extra crispy, I leave them for 45 minutes to an hour. It you prefer a softer, fluffier fry check on your squash after 30 minutes or so.

Moroccan-Style Stuffed Acorn Squash (original recipe from Martha Stewart)
I really liked Martha's original version, but I made a few tweaks since bulgur isn't a super common ingredient in the college kitchen. Ground turkey also makes a nice and lean substitution.

2 medium acorn squashes, halved and seeded
2 t olive oil
3/4 lb ground turkey
ground cinnamon
ground nutmeg
2 t salt
1/2 medium onion, diced
4 cloves garlic, minced
2 c cooked brown rice
1/4 c golden raisins (try dried apricots too)
2 T toasted pine nuts (or almonds) 1. Preheat oven to 400 degrees Fahrenheit. Place squashes, cut sides down, in a 9x13 inch casserole dish. Bake under tender, 35 to 40 minutes. 2. Meanwhile, heat oil and add ground turkey, a pinch of cinnamon and nutmeg, and 1 t salt. Cooking, stirring frequently, until browned and cooked through. Transfer beef to a bowl or plate, keeping as much cooking liquid in pan as possible. 3. Add onion and cook until slightly translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add remaining teaspoon salt and brown rice. Mix thoroughly. Fluff with fork and add reserved turkey, raisins, and nuts. 4. Scrape out baked squashes, forming 1/4 inch think bowls and fold scooped out flesh into rice mixture. Divide among squash halves, and return to the oven. Bake until warmed and tops are browned, 12-14 minutes.

Here are a few other ideas for winter squash deliciousness:
Baked Squash Gratin with a nice green salad and bread...maybe even with some Thanksgiving turkey
Squash Macaroni and Cheese
Potato and Squash Mash...feel free to use fat-free milk or evaporated milk for the half-and-half
Roasted Harvest Vegetables...great mix of winter vegetables...perfect with a roast or chicken
Beef and Butternut Squash Stew
Roasted Butternut Squash Soup

nutritional data provided by nutritiondata.com