Storage: Spaghetti stores four to five weeks; Butternut, up to six months; You’ll see best storage results when you stash squash in a cool, dry spot. For most winter squash, store at 50º to 55º F with relative humidity of 60 to 70 percent.
Butternut squash — long with a slender neck and bulb-shaped end. The smooth, tan-skinned squash have moist yellow-orange flesh with a subtle nutty flavor.
Spaghetti Squash—large, oblong squash with pale yellow skin. When cooked, the flesh of this unique squash can be scraped with a fork into thin, delicate strands that can be used similarly to pasta. The flavor is mild with a crunchy texture.
Farm Favorite : Cook Spaghetti Squash – mix with organic sauce serve with parmesan cheese
Winter squash are easiest to prepare when they are cooked before the skin is removed.
Wash squash, then use a sharp, heavy knife to cut open the squash.
Use a spoon (a grapefruit spoon works well) to easily remove the seeds and fibers.
If a recipe requires peeling the squash before cooking, use a sharp paring knife or vegetable peeler
How to cook squash in the oven: Butternut
If baking halves, add about 1/4-inch water to the pan. Dot squash halves with butter, and sprinkle with salt and pepper.
Bake at 350°F for 45 to 60 minutes, depending on the size and variety of the squash. Cool slightly.
How to cook squash in the oven: Spaghetti
Heat oven to 400 F. Slice squash in half lengthwise and scoop out seeds. Drizzle halves with the olive oil and season with salt. Place squash cut side down on the baking sheet and roast until tender, 45-50 minutes. Use a fork to scrape out “spaghetti.”
How to cook squash on the stove-top: – Butternut
Peel squash, and cut into 1-inch cubes or slices.
To boil, cover and cook in 1-inch boiling water 10 to 15 minutes or until tender.
To steam, place steamer basket in ½-inch water in saucepan or skillet; add squash. Cover tightly and heat to boiling; reduce heat to low. Steam cubes seven to 10 minutes, for slices steam 12 to 15 minutes.
Butternut Red Lentil Stew (pictured at left) We didn’t have sweet potato and substituted Kennebec potato from last week. We also used collard greens and minced parsley. Substitute options are available (chickpea/lentil; greens-any)
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