Delicious Ways to Cook Winter Squash
ACORN: This small, dark green squash with deep ridges has bright orange, sweet flesh. Simply halve, remove the seeds, and brush the inside with oil; then bake at 375 degrees for 40 to 50 minutes. For more flavor add a sprinkle of salt, pepper, coriander, and nutmeg. You can also stuff it with some sauteed kale or brown rice and your choice of seasoning.
BUTTERNUT: An elongated, light tan squash, butternut has a dense, creamy, and sweet orange flesh that requires more cook time unless cubed. For no-fuss prep, simply peel, chop, and roast at 400 degrees for 45 minutes. You can eat the cubes plain with sea salt and pepper, or add to soups and casseroles. Also try simmering cubes in a stockpot for 15 minutes; then saute with onion and garlic until soft.
SPAGHETTI: Cut this pale yellow, oval squash into halves or quarters and bake at 375 degrees for 30 to 40 minutes. Remove the spaghetti-like strands from the shell and serve with sauce, mix into casseroles and other vegetable dishes, use as noodles in stir-fries or as a substitute for pasta.
DELICATA: This succulent squash tastes similar to sweet potatoes, it requires little or not additional flavoring. To work with its natural sweetness, cut in half and then lightly drizzle with agave, raw honey, or maple syrup and bake for 45 minutes at 375 degrees for a tasty side dish.