Squash

At the Ruddy we have a variety of squashes, these versatile vegetables are great for puréeing, roasting and baking. Once squash is cooked and mashed, it can be used in soups, main dishes, vegetable side dishes, even breads, muffins, custards and pies.

So here’s the low down on winter squashes:

Winter squash matures on the vine and develops an inedible, thick, hard rind and tough seeds. Because this rind makes most squash difficult to peel, it's easier to cook the unpeeled squash, and then scoop out the cooked flesh. Wash the exterior of the squash just before using. The seeds are scooped out before or after cooking.

To cut in half, grasp the squash firmly and use a sharp knife to slice through to the center. Then flip and cut the other side until the squash falls open. Remove and discard the seeds.

Dress any cooked winter squash with butter and herbs, a cream sauce, cheese sauce, maple syrup and nuts, marinara sauce or stewed fruit.

To bake: Using a whole (1 to 1 1/2 pound) winter squash, pierce the rind with a fork and bake in a 350-degree oven 45 minutes.

Boil or steam: Cut into quarters or rings 25 minutes or until tender. Boil or mash winter squash just as you would potatoes. Or add peeled squash cubes to your favourite soups, stews, beans, gratins and vegetable ragouts.

To microwave: Place halves or quarters, cut side down, in a shallow dish; add 1/4 cup water. Cover tightly and microwave on HIGH six minutes per pound.

Choose firm, well-shaped squash that are heavy for their size and have a hard, tough skin. Do not choose those that have sunken or mouldy spots. Avoid squash with cuts or punctures in the skin. Slight variations in skin color will not affect flavour. A tender rind indicates immaturity, which is a sign of poor quality in winter squash varieties.

Wash and cut squash into small pieces, remove seeds and peel. Cook until soft. Mash pulp or put through sieve.

Freezing Squash: Cool by placing pan containing squash over crushed ice and stir until cool. Place in an appropriate freezer bag, or container, with 1/2" headspace; freeze. (Cocozelle, Crookneck, Pattypan, Straightneck, White Scallop, Zucchini)

From Acorn to Turban...Click here for a list of varieties of Squash.

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