Winter Squash
Basic Information
There are many varieties of winter squash (or hard-shelled squash) available in Nova Scotia throughout the fall and early winter, including acorn squash, butternut squash, spaghetti squash, ambercup squash, pumpkins and more!
Squash is a great source of vitamins, minerals and fibre.
Storage & Preservation
Squash should be stored between 10-16°C in a dry, dark place with good air circulation. It can last 3-6 months.
To preserve squash while it’s fresh, it can be blanched, frozen and stored for 6-10 months to enjoy year-round. Blanching means to boil just long enough to stop the squash from breaking down. To blanch:
Wash squash in lukewarm water, gently scrubbing away surface dirt.
Cut off stem and carefully peel squash with a knife.
Cut the squash in half. Scoop out the seeds and either discard them, or save them to roast later for a healthy snack. Cut squash into ½” slices or cubes.
Bring a large pot of water to boil. Fill a bowl with very cold water and set aside.
Add squash pieces to boiling water, cover and boil for 3 minutes. The squash will still be hard. Drain and add the squash to the bowl of cold water.
Allow squash to cool completely. To avoid squash freezing in a clump, lay out squash pieces on a baking sheet lined with parchment paper and freeze for 1 hour, or until solid.
Transfer squash to a freezer bag or air-tight, freezer-safe container and store.
Preparation & Cooking
Wash the squash thoroughly before preparation. One method of preparing squash is to cut it in half or into quarters, scoop out all the seeds from the inside and bake in the oven for 1 hour at 350°F. Once the squash is cooled, peel off the skin.
With the exception of thinner-skinned squash, like acorn squash, most squash skin is too tough to be edible.
Squash can be cubed, mashed or puréed.
Puréed squash can be used as a delicious and healthy way to thicken soups and sauces. Cubed squash can be a tasty and filling addition to salads.
Squash seeds can be saved and roasted, just like pumpkin seeds, and make a delicious snack!
Be sure to wash them well first to remove any pulp, and then dry them thoroughly.
Toss in about 1 tsp of oil per half cup of seeds, add desired seasonings, and roast in an oven preheated to 300°F for 15-20 minutes. Stir halfway through, and check on them frequently to ensure they do not burn. Seeds are roasted when they turn golden-brown.
Alternatively, try substituting squash seeds for pumpkin seeds in this delicious pumpkin seed granola recipe.
