Harvest of the Month: Squash
Whether you’re talking about acorn, butternut, spaghetti, delicata, or pumpkins, Americans have made squash a mealtime star. The U.S. imports more of it than any other country, with the vast majority coming from Mexico, where squash was first domesticated as a crop some 10,000 years ago.
Of course, one reason for squash’s broad appeal might be the fact that the word “squash” refers to such a wide variety of fruits (yes: squash is technically a fruit). Even with all of the different types, though, you’ll typically find squash grouped into two categories: summer squash and winter squash.
As you might suspect, this time of year the winter varieties are more popular, including pumpkins, butternut, acorn, and spaghetti squash. Each has its own characteristics – and flavors – but they do share commonalities, including the best way to choose and store them.
To pick the best winter squash, check for good, sturdy fruits, with few soft spots, bruises, or mold, and ones that feel heavy for their size and that yield a pleasant aroma. Once you have found a good one, store it in a cool, dark, and dry space until you’re ready to prepare it. You’ll find endless receipts for squash, which easily can either be used as a meal’s star attraction or in a supporting role. Either way, given its popularity, you’re sure to find a welcoming audience.
Download October Recipe: Roasted Acorn Squash with Brown Butter and Parmesan
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