Squash it. Disguise it. Bury it. The lowly winter squash, despite its innocuous appearance, stays on the produce counter.
Uninviting in the hard shell, winter squash is often ignored as a seasonal vegetable, so a surprise awaits those with courage to cut through the shell and discover its flavorful flesh.A winter squash can boost a menu in a variety of ways: It can be stuffed, mashed or combined with other vegetables or meats to produce main courses or accompaniments. This fall product is also low-calorie, highly nutritious and economical.
The winter squash fattens itself on the vine, growing sweeter with size. It keeps well, too - in fact, up to 6 months, if stored in a cool, dry place.
Before purchasing, check to see if the entire shell is intact, without any signs of decay or soft spots. Avoid a squash that shows watery areas or cracks. Choose one that seems heavy for its size; it contains more edible flesh.
In calculating quantity, assume that 11/2 pounds of squash (including shell) will serve about four people.
With imagination and creativity, the winter squash can become a mighty part of your seasonal menus.
-Banana: Long, cylindrical shape with pointed ends; pale orange to creamy white shell. Has a hearty squash flavor that stands alone. Best baked but can be steamed.
-Buttercup: Characterized by a dark green shell with grayish stripes or flecks. It looks squarish-round, with a pale-green cap on top. Sweetest of all the squashes, with a drier texture. Glaze, sauce or mash.
-Butternut: Tan colored, has an elongated shape with one bulbous end. Richly flavored squash with orange meat. Slice it into rings or stuff with vegetables.
-Golden nugget: These small orange pumpkinlike squash are great for individual servings. Halve and stuff, or mash the pulp and mix with veggies and cheese for a main dish. Slightly sweet flavor.
-Hubbard: Golden, blue-gray or green in color; rounded in the center and tapered at the ends. Oversize squash, usually cut for purchase. Rich squash flavor that can be baked, boiled or steamed. Use for stuffing or mix with other vegetables as an accompaniment.
-Jack-be-little: You can actually eat these perfect miniature pumpkins as well as decorate your table with them. They have a large seed cavity that makes them perfect for stuffing or to serve as individual soup containers. The orange meat is mildly sweet.
-Spaghetti: This golden football-shaped squash cooks up quickly. Your fork twirls it into pasta noodlelike strands of flesh. Blend with butter, herbs and cheese or even spaghetti sauce. Mildly sweet and low in calories.
-Sweet dumpling: Another small squash, shaped like a squatty pumpkin, with a streaked white- and green-colored shell. Yellowish-orange flesh; naturally sweet. Stuff or glaze for one or two.