With their distinct shapes, colours and flavours, fall squashes definitely don’t go unnoticed on the produce shelves. These seasonal stars include butternut squash, spaghetti squash and acorn squash. Discover how you can prepare these three popular varieties.
Butternut Squash
It’s easy to recognize, with its elongated pear shape and smooth beige skin. Its flesh is orange, dense and not very fibrous. As for its flavour, it’s mild and slightly sweet. Stored in a cool, dry place, it can keep for up to 6 months, making it the perfect vegetable for the winter months.
How to Cut and Peel It
- Begin by trimming the ends of the squash and then cut it into two sections at the base of its thicker part.
- Place the squash flat side down for stability and peel with a peeler where the skin is thinnest. At parts where the skin is thicker, use a chef’s knife.
- Once each half is peeled, cut in half the one that contains the seeds. Then scrape them out with a spoon.
- When there’s nothing left but flesh, you can slice or dice it depending on the recipe chosen.
How to Cook It
It’s commonly roasted in the oven, halved or cut into cubes, drizzled with oil and sprinkled with seasonings. Preheat the oven to 350℉ (180℃ ) and then roast it for 15 minutes. You can also steam or boil it, the preferred choice if you’re making a purée. Its firm flesh also works well with stews and in the slow cooker.
Snack Idea
Toast the seeds with spices for a tasty, zero-waste snack. Simply bake at 350℉ ( 180℃ ) for about 20 minutes.
Spaghetti Squash
Under this variety’s smooth and pale skin hides a stringy flesh that, once cooked, pulls apart into long strands reminiscent of spaghetti. Its mild and subtle flavour makes it a great base for sauces.
How to Cut It
Spaghetti squash is rarely peeled. It’s easier and more efficient to roast it cut in half and then shred it once cooked. It can be cut either crosswise or lengthwise (for longer strands).
How to Cook It
Whether roasted or steamed, cut the squash in two before scooping out the seeds. Preheat the oven to 375℉ (190℃), place the halves cut side down on a baking sheet and bake for 45 minutes to 1 hour. Once cooked, scrape the flesh with a fork to form the strands.
Try This Recipe:
Spaghetti Squash with Chicken and Spinach Alfredo Sauce
Safe Cooking
If roasting a squash whole, pierce the skin several times to let steam escape as it cooks. Otherwise, it may burst. Cooking it in the microwave takes about 10 minutes, whereas roasting it in a 400℉ (200℃) oven takes 50 to 60 minutes.
Acorn Squash
It’s recognizable by its dark green, ridged skin, often streaked with yellow or orange. Inside, the yellow-orange flesh is tender and slightly sweet with a hint of nuttiness.
How to Cut It
The thin skin is edible, especially when the squash is small and has been well cooked. In this case, there’s no need to peel it first. You can use the squash’s grooves to guide the blade of the knife and cut it into halves or quarters.
If you do need to peel it, use a chef’s knife and cut it the same way as you would thicker-skinned varieties:
- With a knife, cut the squash in half lengthwise (across the ridges of an acorn squash).
- Place the halves cut side down for stability and then slice through, using a downward motion, until the flesh is revealed.
- Scoop out the seeds with a spoon.
How to Cook It
Acorn squash is often roasted in the oven, cut in half or in quarters. Place it flesh side up, brush with oil, and season to enhance its naturally sweet flavour. Roast at 375℉ (190℃) for about 30 minutes.
Cooking Tip
Add a bit of water to the baking dish to keep the flesh from drying out.
