Some are strange and mysterious, others are adorable, perhaps festive, and some might appear ugly and spooky. I’m not talking about the trick-or-treaters that recently descended upon your neighborhoods. No, I’m referring to another important staple of autumn: organic winter squash.
Winter squash are so called because they are harvested in the fall and store quite well (into the winter), unlike summer squash, which are ripe in the summer and don’t store well for long periods of time. The variety of winter squash is rivaled only by the number of ways to prepare these tasty fall treats.
Most people concentrate on the flesh of the winter squash, as the flesh is tender, sweet, and easy to prepare, but the seeds and many of the skins are edible too! Try roasting a variety of squash seeds with olive oil and salt, and try pureeing and adding the skins of acorn, butternut, or delicata to a recipe, or make chips by baking them until dry and crispy. LifeSource is here to provide you with the an amazing variety of fresh organic winter squash all season—but our best selection and prices are right now.
Acorn squash is one of the most popular and widely distributed. Shaped like, well, an acorn, this squash is dark green and ridged. It is relatively easy to cut and prepare, is very versatile, and is jam-packed with nutrients. These fall wonders are great for roasting, baking, steaming, mashing, and sautéing. Stuffed acorn squash makes a great vegetarian entrée for Thanksgiving gatherings.
Butternut is another common winter squash. This beige elongated pear-shape squash is great for pureeing and mashing as it isn’t at all stringy. Try organic butternut squash soup or mash organic butternut with organic potatoes for a spin on a classic Thanksgiving side dish. One cup of butternut squash has over 400% of the daily value of Vit. A and 50% of the daily value of Vit. C.
Likely the strangest, most eye catching squash we have right now is the black futsu, a small pumpkin-shaped, bumpy wonder. They can range in color from dark blue to grey to orange. This heirloom Japanese squash is wonderful for baking, and adding to soups and pasta. With its mild, nutty flavor, it’s also a great option for stuffing and serving as a main course.
Another squash of Japanese heritage, the red kuri, is a delightful seasonal treat. It resembles a small, smooth, red-orange pumpkin. The red kuri is great for stuffing, adding to stir-fries and soups, and baking into muffins and breads. Red kuri is a good source of vitamins A and C, potassium, and iron.
This covers only a few of the options now at LifeSource—we boast a cornucopia of organic winter squash this fall and holiday season. We have your favorites like pie pumpkin and delicata, along with new and different options. Come in and ask a friendly produce associate which squash is which, how to pick one out—and how to prepare it. Enjoy hearty, nutrient-rich winter squash while it’s at its prime!