Winter squash are related to melons, summer squashes, and cucumbers. Though they vary in appearance and size, most winter squashes can be prepared and used the same way.
Baked or roasted winter squash can stand on its own as a side dish or be featured as the main ingredient in a cool season meal.
Cooked and pureed winter squash can be a great addition to soups, sauces, side dishes, and baked goods.
Most winter squashes can be cooked by cutting in half, scooping out the seeds, placing cut side down in a roasting pan with an inch of water in a 375 degree oven until soft.
Winter squash can store at room temperature or in a cool cellar area for six weeks.
Peel winter squashes with a thinner skin with a vegetable peeler
Rather than sawing through tough winter squash while raw, you can cook first, and cut and scoop the seeds second, after your squash is soft. Cooking the squash whole takes a bit longer than cutting the squash in half before you roast it. Turn the oven to 425° and put the whole squash in on a foil lined pan. You can prick it with a fork a few times. A medium sized squash will take an hour and a half or so to cook all the way through. When soft, allow to cool and then cut open, remove the seeds, and prepare to fit your recipe.
In the fall and winter months there are multiple types of hardy winter squashes in the Abundant Harvest Organics produce boxes.
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