Enjoying winter squash in season

A bowl of butternut squash soup with whole celery, carrots, onions, and butternut squash next to it.There are many varieties of winter squash, but butternut and acorn are among the most common. Buy firm squash and store in a cool, dry place for up to several weeks. To cook, peel the squash and cut it into chunks. Toss with a little oil and roast at 400 °F until lightly browned. Mashed or pureed squash can be used as a side dish and in soup and baked goods (instead of pumpkin). Start by cutting the squash in half the long way (through the stem). Cover a rimmed baking sheet with aluminum foil and place the squash cut side down. Roast at 400°F until the skin is browned and the flesh is soft. Let it cool, discard the seeds, and scoop out the flesh to use as you like. Enjoy the delicious taste of winter squash now!

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