cooking @ home

Winter (and Summer) Squashes

Before getting into the following illustrated preparation of the butternut squash, let’s take a quick look at exactly what is a winter squash. So which vegetables are winter squashes? And why are they called that in the first place?

Normally we (mistakenly) think this seasonal termiology must refer to when they are harvested. As in, a winter squash might be something harvested in the winter, and therefore we wouldn’t see these in the market until maybe February — that, however, would be a very common and incorrect assumption. Actually it refers to the days before refrigeration and motorized transportation when everything was “local” and capable of quick spoilage and of short storage times.

Keeping the “olden times” in mind therefore, the term winter squash refers to those squashes that can be stored and used during the winter time. Winter squashes are usually harvested in September or October and show up in the markets at about that same time. They are almost always too hard to eat raw and are therefore almost always cooked, often for a long time.

Acorn and butternut squashes (image 1) are two winter squashes. Others include the hubbard squash and spaghetti squash. Pumpkins are squashes though are given a category unto themselves.

Summer squashes on the other hand are harvested while the rind is thin, tender and edible. And so they cannot (in the olden days) last until winter ergo they are squashes eaten in the summer. Zucchini and yellow squash are the two most popular summer squashes. While many folks, myself included, think of eggplant as being associated with summer squashes it isn’t biologically so. To be scientific, it’s actually classified as being most closely related to both the tomato and the potato.

Butternut Squash Cooking Preparation

Alright, let’s get down to the core of this article (no pun intended), the preparation of or cutting and peeling of the butternut squash.

First off, get a good sharp knife, and a long one at least seven inches long. A chef’s knife or santoku knife is ideal. Cut off the top quarter inch, and the same on the bottom (image 2). The bottom cut also adds to stability of standing the squash up solidly.

  

Personally, I’ve found when it comes to peeling to treat the butternut as two regions, the comparatively straighter top and more bulbous bottom section. For peeling the top, (image 3) I’ve found it works best to turn the squash on it’s side and peeling from the middle outward to the top. For peeling the bottom section, (image 4) I found placing it vertical and peeling, once again, peeling from the middle downward to the bottom works best.

  

Now that it’s peeled, time to cut it in half. Again, keeping it vertical and slicing right down the middle works well. This is where a long knife comes in handy. (image 5) Very carefully, you can put your second hand on the top (non-sharp) portion of the knife on the other side of the squash and press downward as you also slice with the knife hand. (image 6)

  

Although you could use a melon baller, I find a plain tablespoon is best for scooping out the seeds and pulp. (images 7 and 8). There, you’ve done it.

  

Now proceed with whatever your specific recipe calls for, which is usually either placing the two halves in the oven and scooping it out after, or often directions will be to cut the squash into 1 inch or so chunks, placing them either in a frying pan, a dutch oven or (image 9) a baking sheet for oven roasting.