Escapees September-October 2024

Winter Squash-Palooza Now that you know how to choose and prep the perfect winter squash, let’s look at some of the most popular varieties, what they taste like and how to use them.  BUTTERNUT SQUASH has a distinctive bell shape with a bulbous end and a long neck, it’s typically tan in color and has an extremely hard shell. The fl esh is bright orange, with a sweet, nutty fl avor anda velvety texture when cooked. Peel, cube and roast with maple syrup and cinnamon for a simple side dish or puree for soups and sauces. Its sweet fl avor pairs well with sage and brown butter.  ACORN SQUASH are small and round with distinct ridges and a pointed bottom, resembling an acorn. The skin is usually dark green with occasional orange patches—the darker the green, the sweeter the squash, and the shell is extremely hard. Its yellow-orange fl esh has a mild, slightly sweet, nutty fl avor and a slightly fi brous texture. These are great roasted (cut side down) and topped with butter and brown sugar.  SWEET DUMPLING SQUASH is about the size of a large apple or grapefruit, has a slightly fl attened shape and deep ridges running from top to bottom. The skin is a beautiful cream-color with green stripes or speckles. The fl esh is tender and sweet with a slight corn-like fl avor and creamy texture. Bake, roast, steam or microwave sweet dumplings and use them in savory or sweet dishes. They are also delicious stuffed with quinoa and vegetables then roasted.  TURBAN SQUASH has a colorful, bumpy exterior often featuring greens, whites, oranges and reds. The fl esh is orange and has a mild, nutty fl avor anda fi ne-grained texture. While used decoratively, turban squash can be roasted in wedges or hollowed out as a dramatic soup bowl.  RED KURI SQUASH , also known as HOKKAIDO PUMPKIN , is small to medium-sized with a teardrop shape and a bright orange-red skin. The yellow-orange fl esh has a sweet, nutty fl avor similar to chestnuts.

EVANNE SCHMARDER is sure she got the wanderlust bug from her grandparents. In 2000, she and her husband, Ray, set o ff on their own adventure. Eighteen-plus years later, they’re still roaming the country, sharing interesting destinations and cooking up delicious RV kitchen recipes in their popular So, the next time you’re at the market, let the array of winter squash inspire you. Whether craving a comforting soup, a hearty side dish or a sweet pie, embrace the season and let winter squash become a staple in your autumn and winter kitchen. Its thin skin is edible when cooked, making it easy to prepare. It’s excellent roasted in wedges, pureed or used in risottos.  SPAGHETTI SQUASH is oval-shaped, yellow when ripe, and has an extremely hard shell. Unlike other winter squash, when cooked the fl esh separates into spaghetti-like strands, with a mild, slightly sweet fl avor. Typically halved, seeded and then roasted or microwaved. Once cooked, scrape the fl esh out with a fork and mix it with butter, treat it like pasta or whip up a spaghetti squash pad thai. Pumpkin Perspective America’s most recognizable and perhaps most loved winter squash is the pumpkin. The US produces nearly two billion pump kins annually, destined for decorating and dishes. Field pumpkins are what we think of when we talk about jack o’lanterns and roasted pumpkin seeds. Smaller, sweeter, less stringy sugar pumpkins usually grace our holiday tables as pies. Interestingly, the popular “pumpkin spice” fl avor is a blend of warming spices—cinnamon, nutmeg, ginger, cloves, and sometimes allspice—without any actual pumpkin. Seasonal Celebration As you explore the world of winter squash, remember that each variety offers its own fl avor pro fi le and texture. Don’t be afraid to experiment with lesser-known varieties like turban or red kuri. With their long shelf life, you can stock up and enjoy these nutritious, versatile fruits throughout the colder months.

RV TV series, RVCookingShow.com.

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ESCAPEES Magazine September/October 2024