8 Tips for Tastier Squash Recipes

It’s fall, and the gourds are downright gorgeous. Let's talk about how to consume all that beauty, and how to cook the lovely winter squash lining the farmers’ market stalls and supermarkets.

Yes, pumpkins are great for carving for your front porch or baking into a Thanksgiving pie, but winter squash is about so much more. We’re here to make a case for this versatile category of fruit (it's true!) as an everyday kitchen staple. Read on for winter squash ideas that go beyond the bland, like a spicy butternut squash curry or hearty stuffed acorn squash.

WHAT IS WINTER SQUASH, ANYWAYS?

Winter squash (genus Cucurbita) are actually flowering fruits from the gourd family, aka Cucurbitaceae. This means that pumpkins, Hubbard squash and kabocha are close cousins of cucumbers, melons and of course, zucchini and summer squash. Why do you need to know all of this? Well, pairing winter squash with related ingredients will produce interesting dishes. For instance, roasted, spiced butternut squash topped with quickly pickled cucumbers? Yes, please!

Where summer squashes like zucchini and pattypan squash have thin skins and need to be harvested only a few days after maturing on the vine, winter squashes grow over a long season, developing a thick skin that allows them to be stored long into the colder months. Though they’re harvested in the fall (generally September and October in the Northern Hemisphere), these edible gourds are referred to as "winter squash."

What counts as a winter squash? A list of winter squash sounds a bit like a nursery rhyme: Kabocha, red kuri, butternut, honeynut, Hubbard, dumpling, turban, acorn, spaghetti, and sugar pumpkin, to name a few.

3 WINTER SQUASH COOKING TIPS

We caught up with HexClad Food Director Laura Rege to get her favorite tips and ideas for cooking winter squash this fall.

1. USE A Y-PEELER: To remove the tougher skin on winter squash, Rege recommends using a Y-shaped peeler, which can be easier to grip and maneuver around the unusual shape of the squash.
2. STAY SHARP: Let’s avoid kitchen accidents: A sharp knife is a safer knife, and it's essential to carve up winter squash. Rege recommends HexClad’s 8-inch Damascus Steel Chef's Knife. Another option: HexClad’s Damascus Steel Serrated Bread Knife, with an edge that can grip the tougher skin more easily. Use a sawing motion, if you go for the serrated knife. (Not sure whether your knife is sharp? Use our easy tips to check knife sharpness.)
3. STORE IN A COOL, DRY SPOT: Keep winter squash on your countertop or in another cool location like a pantry for a few months. 

5 TASTY RECIPE IDEAS

1. GO BEYOND PUREE: Rege loves upgrading the standard purée for soups and pies by making her own. “Any cooking technique can get you to a puree,” she says. Roast it (peeled) for a darker, richer puree that’s more concentrated and great for savory preparations, or steam it for an easy way to replace canned puree in sweet dishes. Peel and cut the squash into chunks and cook them until knife-tender. You don’t need to stick to pumpkin, she says, so pick something that’s either to hand or you like the taste of: Butternut makes for easy peeling and prep, while kabocha or kuri deliver a nice candy taste once roasted. Loosen purées with cream or stock to make a simple sauce or proceed with your desired recipe.
2. DO THE MASH: Rege points out that you can use the same technique as above to make a winter squash mash, adding less liquid or none at all. Serve with pork chops, steak or roasted chicken.
3. MAKE AN ELEGANT VEGGIE SIDE: Rege loves to make an easy side dish with roasted wedges of squash (tossed with oil, salt, and pepper). After cooking them until caramelized, she’ll smear labneh or another “creamy thing” like tahini sauce on a serving platter, top with the squash, and dollop the whole thing with a pesto or another herby sauce. (This salsa verde from her salmon recipe would be a banging pick). 
4. BULK UP CURRIES AND CHILI: Coconut-based curries such as Nik Sharma’s ​​Okra and Shrimp Coconut Curry would taste great with cubes of pumpkin or butternut squash added in, as would our Smoky Beef & Bacon Chili. Either start the cubes off alongside vegetables if you’re starting by sautéing or add them to boiling broth. You’re looking for them to be tender but not soft once cooked. Of course, you can also stir in already-cooked cubes of squash, too. 
5. STUFFED SQUASH HALVES FOREVER: If you’re looking for a fork-and-knife veggie main, a stuffed squash is up to the task. Roast halved butternut squash, delicata squash or acorn squash at 400º F on a parchment-lined baking sheet until fork-tender and golden brown, then top with your favorite vegetarian stuffing mixture. We recommend stirring together short-grain brown rice, beluga lentils, toasted pumpkin seeds, grated Parmesan and pomegranate seeds seasoned with lemon juice, olive oil, and salt and pepper. 

Good gourds, so much tastiness! Now get out there and delight in winter squash this season.