Richard and Charlotte present…know your squashes! It’s the time of year when funky-shaped winter cucurbits appear in your basket. Here’s a rundown of the squashes you’ll likely sample over the next few weeks.
Delicata: This oval-shaped squash is light yellow with deep green stripes. It is very sweet and can be eaten with the skin after boiling or baking. It does not store for very long so enjoy it right away. Simply cut in half, scoop out the seeds, add some butter, sugar and cinnamon, and roast cut side up in the oven until the flesh is soft.
Butternut: This gourd-shaped storage squash has a rich flavour and its smooth, tan skin will peel easily with a potato peeler. This large squash is great roasted in the oven (cut in half and bake cut side down on a cookie sheet with 1/2 cm water) or added to winter soups.
Buttercup: Not to be mistaken for butternut, this knubby, dark green squash has a telltale “button” on the blossom end. A long-time favourite in New England, buttercup has golden orange flesh and a rich flavour.
Acorn: This popular, well-known variety bears the shape of its namesake. Its thick, sweet flesh improves in storage, and it’s well-balanced shape and deep seed cavity make it great for roasting in the oven with butter, maple syrup and cinnamon.
Spaghetti: This unusual squash is light yellow and oblong, and has flesh that separates into long noodle-like fibres after boiling or roasting – a great alternative to wheat pasta, and popular with kids. Simply fork out the noodles and top with your favourite sauce!
Come visit us at the Old Chelsea Market Fall Fair on Saturday September 25! Art, games, music, crafts and lots of local produce, food, wines, ciders and artisanal products! You can find all the details at www.marcheoldchelseamarket.ca.
OVEN ROASTED TOMATO
2-3 tomaotes, cut in half
4-8 cloves garlic
1-2 tbsp olive oil
optional: basil leaves or pesto
Preheat oven to 425°F. Place tomatoes cut side up on a baking tray. Press whole or halved garlic cloves into the soft part of the tomato, sticking out halfway. Roast tomatoes until the garlic is soft (15-20 min). Remove from oven and serve whole as a side dish or mash lightly and spread on a toasted baguette, or mix with spaghetti squash. Top with optional basil leaves or pesto.
* Send us your recipes and we’ll publish them in an upcoming newsletter!
