My F&W
quick save (...)

Winter Squash Tip

A few hints for picking out winter squash for your holiday table. Plus, staff favorite recipes utilizing these wonderful winter vegetables (right).
  • Choose squash that feel heavy for their size.
  • Look for unblemished skins—a few nicks or areas encrusted with soil are fine, but moldy or moist spots are not.
  • If the squash has a stem attached, see that it, too, is free of mold.
  • If you'll be roasting mini pumpkins or rings of acorn squash with the intention of eating the skin, look for organic varieties or wash the squash well before cooking.
  • For purées and soups, you can simplify the peeling process by first baking the squash in the oven until tender. The smooth varieties can be peeled; for ridged or nubbly types, simply scoop the flesh from the skin with a spoon.
  • Butternut, buttercup, kabocha and acorn squash are great varieties to start out with if you're unfamiliar with squash.

Great Recipes:



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.