How to prepare winter squash

There are several varieties of winter squash, all of which are grown in the summer but can be stored throughout the winter. At the produce stand we've been selling butternut squash, grown on Stanford campus, and delicatta squash, supplied by ALBA organics.

Butternut squash is shaped like a vase with a large bulbous end and beige colored skin. It has a deep-orange flesh with a sweet, nutty flavor and tastes somewhat similar to sweet potatoes. Delicatta squash looks like a large ranging in 5-10 in length and is typically yellow in color with green stripes along its rind. It has a creamier flesh than most winter squash and tastes like a mixture of sweet corn and sweet potatoes.

(cited from whatscookingamerica.net)

Here are a few ways to prepare your winter squash:

1. Easy (steamed or boiled): Wash, peel, and remove seeds. Then cut squash into 2-inch cubes or quarter, leaving rind on (it will remove easily after cooking). Bring 1 inch of water to a boil in a saucepan and place squash on a rack or basket in the pan. Do not immerse it in water. Cover the pan tightly and steam the squash 30 to 40 minutes or until tender. You could alternatively places these 2-inch cubes in boiling water and cook for 30 minutes or until tender.

2. Easy (baked): Wash squash and cut it lengthwise. Cut squash in half and remove seeds. Place squash in a baking dish. Bake at 400°F for 1 hour or until tender. Seeds can be toasted at 350 degrees F for 20 minutes.

3.. Moderate (boiled, pureed): Sherried Winter Squash Bisque

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2-pound winter squash (preferably butternut or delicatta), peeled, cubed (about 6 cups)
• 1 14 1/2-ounce can diced tomatoes, drained
• 2 tablespoons dry Sherry
• 2 1/2 cups (or more) canned vegetable broth

• 2/3 cup nonfat half in half
• 2 tablespoons chopped fresh thyme or 2 teaspoons dried

Heat olive oil in heavy large saucepan over medium-high heat. Add chopped onion and sauté until translucent, about 5 minutes. Add butternut squash and sauté until beginning to brown, about 10 minutes. Add tomatoes and Sherry. Boil until almost all liquid evaporates, about 30 seconds. Stir in 2 1/2 cups vegetable broth. Bring to boil. Reduce heat, cover and simmer until squash it very tender, stirring occasionally, about 30 minutes.

Puree soup in blender in batches until smooth. Return soup to same saucepan. Stir in half in half and chopped thyme. Bring to simmer. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Bring soup to simmer before serving, thinning with more broth, if desired.)

(adopted from sherried winter squash bisque recipe as seen on epicurious.com)