Squash for Every SeasonWith
summer gone, its delicious squashes—zucchini, pattypan, yellow
crookneck—also disappear from produce stands. Luckily, fall ushers in a
bounty of beautiful winter squash to take their place. At their peak in
mid-September through October, look for squash that have healthy stems
that aren’t dry or shriveled, and select ones with smooth, shiny skin
free of pits, dark splotches or soft spots. If kept whole in a dry, ...
more Squash for Every SeasonWith
summer gone, its delicious squashes—zucchini, pattypan, yellow
crookneck—also disappear from produce stands. Luckily, fall ushers in a
bounty of beautiful winter squash to take their place. At their peak in
mid-September through October, look for squash that have healthy stems
that aren’t dry or shriveled, and select ones with smooth, shiny skin
free of pits, dark splotches or soft spots. If kept whole in a dry,
well-ventilated area that’s between 50° to 55°, most winter squash can
be stored for weeks—sometimes up to a month or more. Just don't put them
in the fridge; it’ll diminish the flavor and lifespan of the produce.
Once it’s been cut up or cooked, the squash can be refrigerated, where
it’ll keep for a week. Cooked squash can also be frozen; simply place in
a freezer-safe container or bag, leaving about 1/2-inch of space from
the seal, and it will keep for about a year. Read on to learn more about
the most popular types of winter squash, and delectable ways to prepare
them.
Article originally appeared on
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