Escapees September-October 2024

450% of the recommended daily intake of vitamin A and nearly 50% of vitamin C. Selecting and Prepping Winter Squash Don’t be intimidated by the diverse and visually stunning selection of winter squash. When choosing, look for fi rm, unblemished fruits that are heavy for their size. The rinds should be dull rather than glossy and hard, to ensure the squash isn’t watery or lacking fl avor. Don’t wash them before storing. Keep them away from ethylene-producing fruits like apples and pears, which can affect their longevity. Most varieties will last one to three months, while some hard skinned types like hubbard can last up to six months. Check stored squash regularly and promptly use any that show signs of softening. While the hard rind is key to the fruits’ longevity, it can make some varieties challenging to cut. Use a sharp knife and, if necessary, a mallet to safely open their hard shells. If you’re choosing larger or more dif fi cult to cut squash such as butternut, acorn or spaghetti, consider asking the seller to cut them for you if you plan to use them within a day or two. Once cut, scrape out the seeds and remove any strings. You can reserve the seeds for roasting if desired. For squash you won’t cut before cooking, pierce the skin several times with a fork or knife.

As autumn rolls around, our mar kets transform with heartier pro duce. Gone are the tasty, tender green, yellow and crooknecks, squatty pattypans and the aptly named round zucchinis. But quietly waiting for their moment to shine, winter squash, sown in the spring and harvested at full maturity be fore the fi rst frost, are emerging in all their visually striking glory. S etting them apart from their summer cousins is their thick, hard skin—a natural armor that allows for months long storage, hence the name “winter squash.” Their tough outer shells can be smooth or bumpy, thin or thick, and rock hard with a wide array of colors. Winter squash comes in many shapes like the bell-shaped butternut, the small, round and ridged sweet dumpling, the hard-shelled spaghetti squash shaped like a watermelon or the fantastical turban squash that looks like a pumpkin top and a striped tomato grew into one another. FineFruit As if Mother Nature is trying to fool us again, all squash are savory, versatile fruits—yes, fruits! They develop from the fl ower-producing part of the plant, contain seeds and grow on vines. These annuals typically have large leaves and coiled tendrils and produce both male and female fl owers. Squash blossoms are often pruned for fruit development and are eaten in salads or stuffed and fried, a delicious delicacy. Rich in Nutrition Beyond their visual appeal, winter squash packs a serious nutritional punch. Rich in vitamins A and C, they support immune function and skin health. Their high- fi ber content aids digestion, while potassium helps maintain healthy blood pressure. The vibrant orange fl esh of many varieties signals the presence of beta-carotene, a powerful antioxidant. For example, a cup of cooked butternut squash provides over

“As you explore the world of winter squash, remember that each variety o ff ers its own fl avor pro fi le and texture.

Don’t be afraid to experiment with lesser-known varieties…”

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September/October 2024 ESCAPEES Magazine