Baked Winter Squash

Winter squash is a group of vegetables that ripen during the late fall and store well throughout the winter. A stable root cellar food item, baked winter squash is making a come back. It is especially good when served baked with some brown sugar and butter.

Baked winter squash is easy to prepare and has become one of my family’s favorite winter vegetables.

I think there are three kinds of people in the world.
1. Those who like squash.
2. Those who do not.
3. Those who have never tried it.

I know that is a simplification of the human race, but seriously, don’t you agree? Do a quick survey of your friends and family and you will find I am right.

I fall into the first camp. I like squash. I like all kinds of squash. Acorn, butternut, banana, carnival, yellow, zucchini, hubbard, the list goes on.

My grandpa always planted several varieties of squash in his New England garden. He would store them in bushel baskets in the basement for winter eating.

My daughter is not a fan of squash. I think that is because it is a cousin to zucchini. When she was little, she liked Acorn Squash. Then she grew up a bit and realized that her friends did not like squash and she was not supposed to either.

Or at least, that is my theory of what happened.

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Usually you can find winter squash on sale for about a dollar per squash. That’s just a few cents per serving!

Make it a Meal

Serve as a side dish with turkey or ham. This is a great holiday side! Some other sides you’ll want to include: Green Bean Casserole, Corn Pudding, Roasted Sweet Potatoes, and Roasted Onions.

Variations

Sprinkle with a bit of cinnamon or clove. Replace the brown sugar with maple syrup or molasses.

Butternut is a bright orange color when baked this way and makes an attractive side dish with light colored meats. Acorn squash is more golden yellow.

That is why I like to serve it with chicken or turkey. For a really brilliant plate, add some green broccoli and you are all set!

Fall is when squash is ready for harvest and you will find it for sale in the produce section or at the farmer’s markets. You can store squash well into the winter by wrapping it in newspaper and storing in a cool, dry place.

When purchasing a squash, look for one that is firm and heavy. You do not want squishy squash. No matter how fun that phrase might be to say, it is not good eating!

A hint for serving, you can transfer the squash, skin side down, from the baking pan onto a serving dish. Scoop directly from the vegetable, use a light touch, so you do not end up with skin in your portion.

The next time you are at the store and you see a squash, go ahead and pick one up. Give it a try. You may find yourself moving into the – those who like squash – camp.

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