Who can resist those beautiful orbs of winter squash that farmers’ markets are bursting with right now? From kabocha to acorn, butternut to little dumplings and blue turbans—and let’s not forget pumpkins! They’re winter squash, too, and are just as delicious in any recipe calling for winter squash.
The very feature that allows winter squash to be stored for months is also what daunts many cooks: its hard outer rind. Some recipes call for peeled squash. If that’s the case, try microwaving the whole squash for a few minutes to soften the rind and make peeling easier.
For recipes calling for winter squash pulp, simply cut the squash in half and bake it in its rind. You don’t even need to remove the seeds and strings beforehand, although you can if you prefer. The quickest way I’ve found to scoop them out is with a serrated grapefruit spoon (I bought mine at a secondhand store for ten cents!).
Once the squash is baked, simply scoop out the flesh and carry on with your favorite recipe. Think mashed squash (which rivals mashed potatoes and is better for you!) or a delicious pumpkin pie.
Easy Mashed Squash
Slice one medium-sized winter squash in half and remove the seeds and strings. Rub the cut sides with olive oil and place the squash, cut side down, on a rimmed baking sheet (it will release some juice). Bake at 375°F for about 45 minutes, or until easily pierced with a fork. If it’s not quite tender, return it to the oven for another 15 minutes.
Scoop the flesh into a bowl and mash with a potato masher, whisk, or immersion blender. Add your choice of butter, cream cheese, or heavy cream, mixing until smooth and creamy. Season generously with salt and pepper, and voilà! You have a lovely side dish for just about any dinner.
The best part? You can take it in all sorts of directions. Make it sweet with a drizzle of maple syrup and a sprinkling of chopped nuts. Go savory with Parmesan or grated cheddar and crumbled cooked bacon. Or thin it with broth for a rich, velvety soup.
One squash, so many possibilities!
