13 Ways to Use Up and Preserve Fresh Winter Squash

Do you grow winter squash?  Maybe just buy it?  Either way, sometimes it’s the brightest thing on your plate in the cold winter months.  So, I like have it around to add a little variety to our diets.

I’ll admit, years ago, before I started really gardening, I wasn’t even sure what classified as a “winter squash.”  Now that I am a little more seasoned {only a little, though}, they are one of my favorite crops.  They pretty much grow themselves and they store really well.   If you aren’t sure what exactly qualifies as a winter squash, not to worry, you are in a safe place {hidden behind the privacy of your computer screen}.  Pumpkin, Blue Hubbard, Butternut, Spaghetti, and Acorn squash all qualify as winter squash {there are lots more, but those are the most common}.

Preserving

1. Store it.  The great thing about winter squash is that lot of varieties store for freakin’ ever.  The key is to keep the stems about 2-3″ long.  Most winter squash {except for Acorn} benefit from being cured before long term storage.  Curing is basically the easiest and most passive process ever.  You cut the squash from the vine and let it sit in a warm dry spot with excellent air circulation for 1-2 weeks.   Once they have been cured, keep them in a dry, cool spot.  According to the Bonnie plants website, different squash store for different amounts of time, here’s their general guideline:  “Storage life varies by squash type. Acorn squash stores the shortest amount of time: 4 weeks. Spaghetti stores four to five weeks; Buttercup, 13 weeks; Butternut, up to six months; Blue Hubbard, six to seven months.”  I actually think they store longer than that, under the right conditions.
2. Can it.  I don’t can winter squash.  You can, in cubed form, but I just don’t.  The National Center for Home Food Preparation doesn’t recommend canning it in pureed form, and I don’t have a ton of need for the cubed form.  I’d just rather store it and use it in its whole form.  If you’d rather can it, though, you can pop over and check out their guidelines for canning it in cubed form.
3. Freeze it.  This is a pretty good option if you know you won’t be able to store it in whole form under the right conditions.  Just cube the squash and place them on a Silpat {or parchment paper} lined cookie sheet in a single layer.  Allow them to freeze completely and then transfer them to a freezer safe bag or container.  You could also cook and puree it, then freeze the puree in a freezer safe bag, container, or even ice cube tray.  I have made some pretty freakin’ delicious pumpkin butter that you can keep in the fridge or freezer, too.

Ways to Enjoy Them Fresh

1. Make a side salad with it.  Try my Butternut Squash and Quinoa Salad or for a green salad option, try Butternut Squash Salad.
2. Add it to pasta dishes, or even better, replace the pasta altogether.  My family loves Butternut Squash Pasta, Butternut Squash with Spinach and Pasta, and we have used Spaghetti Squash in place of noodles tons of times.
3. Turn it into soup.  I’ve pretty much used every type of winter squash for soup {except maybe spaghetti squash}.  Acorn Squash Soup and Hubbard Squash Soup are probably my favorite.
4. Roast them.  Roasted squash is divine.  You can totally vary the seasonings each time to make it seem like something new.  To bring out their natural sweetness, try Glazed Acorn Squash or for something a little more savory, try Stuffed Acorn Squash or Roasted Acorn Squash with Parmesan Cheese.
5. Roasted the seeds.  This isn’t just for pumpkins.  Any of the seeds from winter squash can be roasted.  The same general guidelines apply for all roasted seeds.
6. Add it to rice or risotto to give it a creamy texture.
7. Add them to muffins for a warm fall burst of nostalgia and comfort.

Desserts

1. PIE!!!!  Winter squash makes The. Best. Pie. Period.  Um, hello, pumpkin pie, of course.  But Brown Sugar Hubbard Squash Pie and Acorn Squash Pie come in a close second.
2. Make bars or cookies.  Pumpkin Chocolate Chip Bars are a staple at our house every fall.
3. Try making pumpkin ice cream.  If you want to go nuts, make ice cream sandwiches out of the ice cream and gingersnap cookies.  It’s soooo good.

Do you love winter squash as much as I do?  How do you prepare it?

~Mavis

Want to grow your own winter squash?  GO HERE for the low down.