Winter
squash are members of the cucurbit family along with cucumbers, melons,
pumpkins, and summer squash. They are hard-skinned and come in a variety of
sizes, shapes, colors, and textures.
Squash
comprises one of the Native Americans’ “three sisters” along with corn and
beans. It is native to South America and originated in Argentina. It became popular in the United States because it provides an excellent winter
food source.
The
most common winter squashes in the market include acorn, banana, buttercup,
butternut, delicate, hubbard, kabocha, spaghetti, and turban. Despite their
differences in appearance, many of the above varieties can be substituted
for one another in cooking because of their similar flavors.
What to Look for When Purchasing
Select
winter squash that are firm, heavy, and have a hard skin that is free from
cracks, soft spots or other blemishes. The skin should be dull if the fruit
is mature. Try to select squash with their stems still attached.
Acorn
squash should not have more than ˝ orange coloring and butternut squash
should be a uniform tan color.
A
1-pound winter squash yields 2 cups of cooked squash.
