Winter Squash

WINTER SQUASH is the kind of squash that may be removed from the vine in the fall and stored for winter use. Although both summer and winter squashes are closely related, they differ considerably in appearance, flavor, texture, and composition. The different varieties of winter squash are usually larger than summer squashes and have a very hard outside covering; also, they contain less water and more carbohydrate and, consequently, have a higher food value. Winter squashes are usually taken from the vines in the fall before the frost sets in, and before they are placed in storage they are allowed to lie in the sunshine for a few days until the skin hardens and becomes flinty. If the outside covering is unmarred when the squashes are stored, they will remain in good condition almost the entire winter season, provided the storage place is cool and dry.

To prepare winter squash for cooking, cut it open, remove the seeds, and peel off the outside skin. Because of the hardness of the covering, a cleaver or a hatchet is generally required to open the squash and cut it into pieces. With this done, scrape out the seeds and, with a very sharp large knife, peel off the skin. The squash may then be cooked in any suitable manner.

MASHED SQUASH.--If winter squash is desired as a vegetable, it is very often boiled and then mashed. Squash prepared in this way, with the exception of the seasoning, is also used for pie that is similar to pumpkin; in fact, many persons prefer the flavor of squash pie to that of pumpkin pie.

Cut pieces of peeled winter squash into cubes about 1 inch in size. Put these to cook in a small amount of boiling water, add enough salt to season, and cook until tender and quite dry. Season the cooked squash with pepper, add 1 tablespoonful of butter for each four persons to be served, and, if desired to increase the sweet taste, add a small amount of sugar. Mash until smooth and serve hot.

BAKED SQUASH.--Winter squash, because of its hard covering, is very satisfactory when baked in the shell, as shown in Fig. 19. If it is not desired to cook it in a whole piece, the squash may be cut into pieces about 3 inches square or into triangular pieces.

Remove the seeds from the squash, sprinkle each with salt and pepper, and dot with butter, as shown. Place in a hot oven directly on the grate or in a shallow pan, and bake until the contents of the shells are tender. Remove from the oven, and serve from the shells. If desired, the squash may be scooped from the shells after baking, seasoned at that time instead of when put in the oven, and then served in a vegetable dish.