Kim O'Donnel is a freelance food writer and the author of the Meat Lovers' Meatless Cookbook and Meat Lovers' Meatless Celebrations.
Between Hurricane Sandy and the presidential election countdown, it’s fair to say we are a nation distracted, but we are sure a fair number of you have still got the Great Pumpkin on the brain, Charlie Brown. It only seems fitting — especially with tumbling temperatures and rapidly falling leaves — that winter squash is this week’s Real Food spotlight.
There are dozens of cultivars to choose from, and as cooks and eaters become more interested in local produce, there are more on offer at farmers' markets and through farm share programs.
Before we dig into some of my favorite varieties, I need to make clear that the ubiquitous acorn squash is my least favorite. It’s stringy, lacking flavor and you need an axe to pry it open. There are so many more interesting choices, such as....
As for environmental impact, it ranks 34 out of 45 on the Environmental Working Group’s 2012 Shopper’s Guide to Pesticides in Produce, which means it’s got a relatively low pesticide load. Still, we recommend that you buy organic whenever possible and shop locally so you can ask questions about how the squash was grown. Because uncut squash stores well in a cool dark place outside of the refrigerator, food waste is less likely — and don’t forget to roast those seeds!
In the four-season parts of the country, winter squash is having its heyday right now and through the rest of the year. Start planning those Thanksgiving menus! At year-round farmers' markets, it will likely share the spotlight with hardy cruciferous vegetables and frost-resistant greens like kale and collards.
Pretty please: no boo-boos, soft spots (a sign that rotting is underway). The squash should make a hollow sound when tapped. If the stem is still attached, it too should be firm and intact. If storing in the refrigerator, keep in a paper versus plastic bag, as plastic creates moisture.
That beautiful orange and yellow flesh is also the source of uber powerful disease-fighting antioxidants that protect against cataracts and stroke, for starters. It’s rich in Vitamin A, B6, C, potassium and fiber, for starters, and I love that you get some heart-healthy Omega-3 fatty acids as well.
Let’s put it this way: If all you had was a winter squash in the house for dinner, you'd be doing very well by your body.
Larger varieties like the Kabocha can be impenetrable and may need wrangling of the swash buckling sort. When it needs a little encouragement, I bang it a few times on the floor, which usually yields an opening for a knife and then I can whack it with ease.
Kept in a cool, dark and dry spot, winter squash should hold up for at least a month, and even longer if your storage space is well ventilated.
If you've got a leftover hunk of raw squash, resist the urge to wrap it in plastic and store unwrapped in the refrigerator.
What can’t you do with winter squash? It’s wonderful roasted, then stuffed (recipe below), boiled & pureed for soup or incorporated into risotto, curried, stir-fried, gratineed, braised, used as a filling for ravioli…and of course you can roast the seeds.
Delicata Boats with Red Rice Stuffing
From “The Meat Lover’s Meatless Celebrations”
Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright 2012.
11/2 cups water
1 cup Bhutanese red rice (Plan B: long-grain Wehani; cooking times and liquid amounts may vary)
3 to 4 delicata squash (about 1 pound each)
1/8 cup olive oil, plus extra for brushing
1/4 teaspoon salt, plus more to taste
Freshly ground black pepper
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup unsalted shelled pistachios, chopped (Other options: walnuts, almonds, or pecans)
1/3 cup dried cranberries or cherries, chopped
1 teaspoon fennel seeds
1 teaspoon peeled and minced fresh ginger
1/8 teaspoon ground chile pepper of choice
Tools: Parchment paper
Kitchen notes: There’s enough filling for eight servings (one squash half per person). For a party of six, you'll have more than a cup of remaining filling, which you can bring to the table.
Here’s What You Do
Bring the water and the rice to a boil in a medium-size saucepan. Lower the heat to low, cover, and cook at a simmer, 20 to 25 minutes. The rice will be done when water is absorbed and grains are tender to the bite.
Preheat the oven to 400°F and line a baking sheet with parchment paper. Trim both ends of each squash and slice in half lengthwise. Scoop out and discard the seeds and the attached pulp. Brush both sides of the squash with the olive oil, and season the inside to taste with salt and pepper.
Roast until easily pierced with a fork, about 30 minutes, and remove from the oven. Lower the oven heat to 350°F.
While the squash roasts, make the filling: Transfer the rice to a large mixing bowl and add the 1/8 cup of olive oil, and the parsley, nuts, dried fruit, fennel seeds, ginger, citrus zest, and chile pepper. Stir until the rice is coated with the oil and the mixture is well mixed. Add the 1/4 teaspoon of salt, stir, taste, and reseason if necessary.
Fill each squash half with about 1/4 cup of the filling. Return to the oven and heat for about 15 minutes, until the rice is warmed through.
Serve immediately, or lower the oven temperature to 225°F, cover with foil, and hold until ready to serve.