We get positively giddy as soon as the butternut, acorn, kabocha, and other winter squashes hit the market. Do you know how to choose a good one? Here are five things we look for when shopping for winter squash.
Unlike summer squash, winter squash are fully matured and have hard, thick (and generally inedible) skins. This allows them to last longer, especially when stored in a cool, dark, and dry place.
Here's what to look for when you're at the market:
• Weight: Choose a squash that is heavy for its size.
• Stem: The stem should be intact, firm, and dry.
• Color: Each variety has its own color (or colors), but in general choose squash that is rich and deep in color. A pale spot where the gourd rested on the ground is okay as long as it is not green.
• Surface: The skin should be dull and matte. Shiny skin indicates that the squash was picked too early.
• Avoid: Cuts, cracks, and soft spots, which can lead to mold growth. If the skin can be easily nicked, the squash was harvested too early.
Any other tips to share?
Related: How To Select the Best Produce: Vegetables
(Image: Emily Ho)
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Excellent review of what to look for, short and sweet, just like most winter squash recipes!
I do not believe that the dull/matte vs shiny skin theory has merit. It may be true that the duller skinned squash has been "curing" longer and therefor "might" be riper if it was picked before completely matured on the vine; but, if it was picked ripe and cleaned, it could and should be shiny (kind of like apples).
What about warty looking pumpkins? I've heard that pumpkins with warts have sweeter flesh. Is that true?
It would also be really great to have an overview of the different kinds and their flavor/texture--for example, which hold their shape in a stew, which are best for soup, sweetness, etc.
They are often so large that I don't want to make a mistake, so I just go with the all-around-great butternut.
Jamie Oliver has a delicious recipe for butternut squash muffins - he says you don't even have to peel the squash - I was skeptical, but turns out he's right.
I'm a little curious about keeping hard squashes for a long time. I've been using up butternuts that I got from my CSA LAST YEAR - they look perfectly fine, no mold, bright orange inside, but taste bland. Do they get bland over time - and does that mean the nutrition has dissipated as well? I thought I could get away without processing (steaming/freezing), but not if I'm losing all food value.