Butternut
FoodFood InformationVegetablesSquash
There are countless varieties of winter squash. While there are someregional preferences for other varieties, the top three best sellers nationwideare acorn, butternut, and Hubbard. Most winter squash, ifstored in a cool, dry, well-ventilated area, will have a shelf life of threeto four months. (Most summer squash have a shelf life of less than a week.)In all winter squash varieties the seeds are too large and tough to be edible.Seeds of some varieties are dried, then roasted, and are edible if the outerhusk is removed.
Winter squash no longer plays an important role in American cuisine. However,back in Grandma's day, and especially in Great-grandma's day, it was a bigseller, because summer squash as well as most of the other fresh vegetableswere out of season during the winter and early spring. In that bygone era,before butternut and acorn squash had yet to arrive on the scene in anyquantity, Hubbard squash played an all-important role.
The Hubbard is a large, hard as a rock, winter variety that can beeither dark green, light blue, or orange in skin color. The orange coloredflesh is flavorful and has a tender, string-free texture. It is usuallybaked but can also be steamed or boiled. Its biggest shortcoming, and thereason the Hubbard has gone out of vogue, is its large size. Hubbards usuallyweigh from five to ten pounds, far too large for today's average family.Prior to self-service, "green grocers" would cut a chunk of Hubbardsquash to order at the time of purchase. Today's usually under staffed self-servicesupermarkets can't be bothered; they prefer to handle the smaller sizedacorn and butternut varieties.
The acorn is really a miniature version of the Hubbard squash. It has avery hard-ridged rind, orange-colored flesh, and hard seeds that resemblethose found in a pumpkin. The outer skin is usually dark green in colorwith a trace of small orange areas. Some varieties that are slate blue incolor have been phased out in deference to the public's preference for thedark green color. Avoid acorn squash that are completely orange incolor; these are usually green ones that have matured and will be dry andstringy in texture.
The ideal-sized acorn squash is large enough for two servings. Splitit in half, scoop out and discard the seeds, sprinkle some brown sugar inthe cavity, add a pat or two of butter, and bake it in the oven as you woulda potato. Since acorn squash is sometimes slightly stringy, you may wishto remove it from the oven when it is soft. Mash the flesh with a fork andrebake it for a few minutes. Some recipes call for stuffing the acorn withground meat or sausage. Baked acorn squash very similar to that of bakedsweet potatoes.
Use extreme caution when splitting an acorn squash. They are difficult tocut and the knife may slip.
The butternut variety is a buff-colored winter squash. It is notquite as hard as the acorn or the Hubbard but it is hard. In shape it lookssomewhat like a thick-necked bowling pin. Butternut may be baked in thehalf-shell like acorn squash, but it is usually cut into pieces, steamedor boiled, and then mashed. The butternut won't be as difficult or as dangerousto cut as the acorn. It is the easiest winter squash to prepare and is secondto none in fine flavor and smooth, string-free texture.
Both acorn and butternut squash are available year-round, but those soldin the fall and winter are usually of better quality than those that arein market in the spring and summer.
Chayotes are available twelve months a year and require refrigeration. Suppliesof other squash are erratic and limited; these other squash should be refrigeratedif temperatures exceed 70°F.
Except perhaps for Marrow squash, as far as flavor and texture are concerned,none of these varieties is superior to, and some aren't nearly as good as,the more readily available, far less costly butternut squash. However, asthey gain popularity and become better known, supplies will increase, morestores will handle them, and prices will ease.
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