Nov 1, 2017 By Joe Carei for The 5 min read

In the fear of sounding redundant … aw, what the heck, redundancy works. I am going to give my take on winter squash.

I know I did pumpkin and pepitas, but winter squash are some of my favorite vegetables to cook and eat. Also, the added advantage to winter squash is that many of them can be used as a holiday decoration until you are ready to cook them.

Winter squash is such named because of its propensity to be stored for a long period of time. Stored correctly in a cool, dry area they can last for several months. Winter squash comes in many shapes, sizes and colors and are harvested when fully mature, unlike summer squash. Therefore, the squash has a hard outer skin and the flesh is firm. Many of the different varieties of winter squash can be substituted for each other in many recipes.

Winter squash is not only great tasting and great looking, it is great for you. The flavor is not over powering, sometimes nutty, and is a great addition to many dishes you may already cook. The dense flesh holds up in many cooking applications but can also be converted to a puree for pies or soups. The colors add a fall palate to your plate; the oranges, light browns and yellows are a welcome deviation to reds and greens. They are naturally low in fat and calories and rich in the vitamin alphabet and minerals such as magnesium, potassium and manganese.

You will find butternut squash, acorn squash and spaghetti squash in most supermarkets today. You may have to look to the farmers markets or specialty stores for rarer varieties. These include delicata, buttercup, turban squash, hubbard (very big), crooknecks and Kabocha to name a few. Make sure that you choose a heavy fruit that has no bruises or blemishes, especially if you want to store them for a period of time.

I have broken down some of my favorites and their applications.

Spaghetti squash — They are named spaghetti squash because when cooked, you pull a fork through it and the flesh breaks apart in strands that look like spaghetti. It is oblong and pale yellow.

Turban squash — These are used as decoration, and can be roasted and eaten. Its starch texture makes it great for soups and purees. Its mild flesh makes it compatible with many flavors. And the shell can be used as a soup tureen. It looks like an orange and green turban.

Butternut squash — This is fast becoming the favorite squash. They are easy to use, peel and cut. You can roast, saute and puree; a main dish, side dish or soup. Usually an elongated pear shape with a tan skin.

Kabocha squash — This variety is not as easy to find. Sweet with a nutty flavor, they are worth the search. They can be roasted or sliced and cooked like scalloped potatoes. Dense meaty flesh holds up in cooking, but can be mashed, also. They are speckled green, bumpy and a have a squatty round appearance. Use as a decoration until ready to cook.

Acorn squash — They are the go-to alternative squash and are readily available. Very versatile squash; saute, bake, roast and mash; it does it all well. Small enough to use as little soup bowl or stuff with a variety of ingredients.

Spaghetti squash

1 spaghetti squash

3 tablespoons butter softened

1 teaspoon salt

½ teaspoon pepper

Preheat oven to 375F. Cut squash in half longwise. Remove seeds. Brush each side liberally with butter. Season each side with salt and pepper. Cover exposed flesh with aluminum foil. Bake for 50-60 minutes. Using fork, pull through flesh to get strands. Serve as is or season with spices, Parmesan cheese or create a dish with it.

Butternut squash carbonara

Small butternut squash

3 strips of bacon

¼ cup butter divided

½ small onion diced

1 clove garlic minced

Salt and pepper

Pinch sage

cup cream

2 egg yolks

3 tablepoons grated parmesan cheese

12 oz linguine cooked and drained. Warm.

Peel, de-seed and cube squash. Render bacon til crisp and set aside. Saute squash with bacon oil and 2 tablespoons butter. When squash starts to brown, add onion and garlic. Cook until soft but firm. Toss in bacon, sage and cooked pasta. Whisk together egg yolks, Parmesan cheese and cream. Pour cream mix in to pasta, cooking with remaining butter until pasta fully coated.

Stuffed acorn squash

2 acorn squash cut in half (stem to bottom) de-seeded

2 teaspoons melted butter

1 small onion diced

½ pound hot sausage loose

1 sweet pepper diced

½ pound spinach

2 cloves garlic chopped

Salt and pepper

Shredded mozzarella Cheese

Brush squash with butter, season with salt and pepper. Bake at 375 degrees for about 45 minutes until soft but firm.

Saute sausage with peppers and onions, add garlic half way through. Add spinach and cook a minute. Stuff sausage mix into squash. Bake for 10 minutes, top with cheese and bake another 10 minutes.