Thick-skinned fruit has a flavor tough to beat

WINTER SQUASH

BY NATALIE LARICCIA

VINDICATOR CORRESPONDent

Cooler weather and changing colors bring a bounty of flavorful and festive crops that are ripe for an autumn harvest.

One colorful culinary example is winter squash, a thick-rinded fruit of the gourd family that matures in the fall season. Common examples of winter squash include acorn squash, butternut squash and spaghetti squash.

Summer squash, meanwhile, typically has a softer skin and is harvested in the summer season, usually before it matures. Zucchini is a common example of summer squash.

Diane Walkama, owner of Countryside Farm in Lowellville, said her farm market offers an array of edible winter squash, including butternut, acorn and spaghetti squash. The market also sells festival squash, a multicolored, mild-flavored and edible winter squash, and Blue Hubbard squash, which has a light blue-hued skin and a less-sweet flavor.

Walkama said winter squash is a versatile, flavorful and low-calorie food. As opposed to summer squash the more durable skin of a winter squash enables it to be stored for longer time periods of one to three months.

Most winter squash require a two-and-a-half to four-month growing process, and Walkama said they are usually easy to grow and typically not harvested until the skin is completely hardened.

At Molnar Farms in Poland, owner Rich Molnar said butternut and acorn squash are popular sellers.

“They’ve got that good, rich flavor that makes them kind of unique,” he said

His son, Rick Jr. a Molnar employee, said he enjoys using acorn and butternut squash to make a hot, sweet and creamy soup that combines roasted and pureed squash with sour cream, nutmeg, cinnamon and brown sugar.

Ron Butch, owner of the Butch Family Farms in Edinburg, Pa., near New Castle, said mid-September through October is the best time to purchase winter squash. It should be stored in a cool, dry place where it won’t likely freeze.

Butch recommends buying winter squash that is unblemished and has few or no soft spots. He also suggests that squash be purchased with stems attached.

“If the stems are missing, they could breach and be more prone to contamination,” he said.

Butch said winter squash, in addition to being tasty and easy-to-prepare, has many health benefits. “They are very rich in beta-carotene, and they have a lot of fiber. They are very good for you,” he said.

Beta-carotene is a type of antioxidant that is found in yellow and orange fruits and vegetables and in dark green, leafy vegetables. The body can make vitamin A from beta carotene.

Spaghetti squash can be cooked, shredded with a fork and served with sauce, and can be a lower-carbohydrate alternative to traditional pasta, Butch said.

Acorn squash, meanwhile, makes a sweet treat when baked with brown sugar and butter and can easily be prepared in the oven or microwave.

“You can also actually eat the skins when they are cooked. They [the skins] have a lot of fiber in them,” Butch said.

Debbie Pifer, owner of White House Fruit Farm in Canfield, said winter squash can be a less starchy alternative to potatoes or rice that is easy to prepare and can be used in variety of recipes.

“A lot of people don’t know squash and are afraid to cook it, but it’s extremely easy — you just cut it, scrape out the seeds and bake it in the microwave until it’s soft ... you can even fill them with sausage or your favorite stuffing,” she said.

Pasta with Butternut Squash and Sage

Serves 4

Active time: 25 minutes

Start to finish: 35 minutes

1 medium onion, chopped

2 tablespoons olive oil

1 pound butternut squash, peeled and cut into 2-inch pieces

3‚Ñ4 cup water

Salt, to taste

1 teaspoon chopped fresh sage

1 pound gemelli or penne rigate pasta

2 tablespoons chopped fresh flat-leaf parsley

1 cup freshly grated Parmesan cheese, plus additional for sprinkling

2 tablespoons unsalted butter (optional)

Freshly ground black pepper

Cook onion in oil in a large nonstick skillet over moderately high heat, stirring occasionally, until golden. Finely chop squash pieces in a food processor and add to onion with water and salt to taste. Simmer, covered, stirring occasionally, 15 minutes, or until squash is tender. Add sage and simmer 1 minute more. Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking liquid in a cup and drain pasta. Return pasta to pot and add squash mixture, parsley, 1 cup Parmesan and butter, stirring until butter is melted. Season with salt and add some of reserved pasta cooking liquid to moisten if necessary. Serve sprinkled with additional Parmesan.

For a savory addition, toss a little saut ed pancetta or bacon into this pasta.

Butternut Squash Soup with Ginger

Serves 6

2 butternut squash (about 43‚Ñ4 pounds total), halved lengthwise, seeded

2 tablespoons vegetable oil

2 cups thinly sliced onion

1 tablespoon golden brown sugar

2 teaspoons minced fresh ginger

2 garlic cloves, coarsely chopped

1‚Ñ2 cinnamon stick

5 cups (or more) canned low-salt chicken broth

Salt and pepper, to taste

Chopped fresh parsley

Preheat oven to 375 degrees. Oil baking sheet. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes. Using paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces. Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender, about 15 minutes. Add squash and 5 cups chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon. Working in batches, pur e soup in blender. (Can be prepared a day ahead. Cool slightly. Cover and refrigerate.) Return soup to pot. Season soup with salt and pepper. Bring to simmer, thinning soup with more broth if necessary. Ladle into bowls. Sprinkle with parsley and serve.

Baked Acorn Squash

Serves 2

1 acorn squash

2 teaspoons butter or margarine

Cinnamon

Sugar

Ginger

Nutmeg

Cut 1 acorn squash in half. Scoop out seeds. Put 1 teaspoon of butter in the center of each half, then sprinkle with cinnamon and sugar, ginger, and nutmeg. Place both squash halves in a pan with 1‚Ñ4 inch water and bake at 350 degrees for one hour.

Source: www.homestead-farm.net/RecipeWinSquash.html