With such a variety of shapes and colours, squash are worth learning about. There are two main categories of squash. Summer squash, such as zucchini and pattypan squash, have a thin, edible skin. Winter squash, on the other hand, are sweeter, have a tough outer layer and keep for much longer.
Storing squash
At this time of year, grocery stores carry a wide variety Quebec squash. It’s the perfect time to stock up for winter. Winter squash can be stored in a cool, dry, well-ventilated location for 3 to 12 months, depending on the variety. Since squash continue to ripen after they have been harvested, they don’t keep for as long at room temperature.
They can also be cut into chunks and frozen in an airtight container. Another trick is to make a purée with the flesh and store it in small containers in the freezer. That way, you’ll always have some on hand for your squash recipes.
To make squash (or pumpkin) puree:
- Cut the squash in half and scoop out the seeds.
- Place the halves cut side down on a parchment-lined baking sheet.
- Bake at 180 °C (350 °F) for 1–1.5 hours or until you can easily pierce the flesh with a knife. Leave to cool.
- Scrape out the fleshy part with a spoon and purée in a food processor.
Cooking with squash
Squash is delicious in soup, but can also used in many other kinds of recipes. For example, simmering chunks of squash in coconut milk curry releases its sweetness and causes it to melt in your mouth.
I also like to make squash purée with brown butter to serve with fish or grilled meat. You can use the purée recipe above and simply add brown butter before you purée the squash. Brown butter is butter that has been gently heated in a skillet until it turns a hazelnut brown. It’s simply divine.
Don’t forget the seeds
When you prepare squash or pumpkin for cooking, keep the seeds! It’s very easy to turn them into a delicious snack. Here’s how:
- Remove the seeds from your squash or pumpkin.
- Rinse under water and dry well.
- Season with a bit of oil and your favourite spices (salt, curry, cayenne, cumin, etc.). Spread seeds out onto a baking sheet and bake at 180 °C (350 °F) for 20 minutes or until golden brown.
