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- Winter squash have thick, tough shells that protect the sweet, rich flesh inside which makes them excellent storage vegetables. No matter what variety of winter squash or pumpkin you choose, always pick squash that feels heavy for their size. Also, make sure to cook the squash properly to bring out its best flavor and texture. - Source: Internet
- And if you’ve gotten over-ambitious and stocked your home with too much squash, Tse says it’s totally fine to store them in a cool, dry place for a month or two. In fact, storing squash helps the squash dry out, and that loss in moisture leads to a sweeter squash, he notes. Just be sure there aren’t any dark spots or blemishes on your produce, because these can lead to a quickly rotting vegetable. - Source: Internet
- Head to your local supermarket or farmers’ market this winter and you’ll likely see piles of colorful, hard-shelled winter squash intertwined with the popular pumpkin and sweet potatoes. Available in a multitude of sizes, colors, and textures, these winter squash varieties are some of the winter and fall’s best vegetables and are a delicious option for cooking up during the chilly seasons. But how do you use each squash variety and what do they even taste like? We turned to the experts to help you navigate the squash bin this season. - Source: Internet
- This list of gourds and squashes provides an alphabetical list of (mostly edible) varieties (cultivars) of the plant genus Cucurbita, commonly called gourds, squashes, pumpkins and zucchinis/courgettes. Common names can differ by location. The varieties included below are members of the following species: - Source: Internet
- But picking a ripe winter squash isn’t as clear-cut as grabbing a banana that’s ready to eat based on the color and feel. Because squash are naturally hard vegetables, it’s tricky to determine when they’re at their peak ripeness unless you know what you’re looking for. “Almost all squash shouldn’t have green on them,” says Lawrence Tse, farm manager at Dig Inn. “They should be fully colored without hues of a lighter green.” And those squash varieties that are naturally green, like a kabocha, will look very light green when ripe, he notes. - Source: Internet
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