Care & Handling

Availability
Green Giant Fresh Winter Squash is available year round.

Selection
The size you buy will depend on your needs. There is no such thing as an "overgrown" winter squash; and the longer the squash grows, the sweeter it will be. However, after picking, squash may be damaged by poor storage. Clues to good quality are a smooth, dry rind, free of cracks or soft spots. Moreover, the rind should be dull; a shiny rind indicates that the squash was picked too early, and will not have the full sweetness of a mature specimen.

Storage
Winter squash is one of the best-keeping vegetables. Uncut squash should keep for three months or longer in a cool, dry place. Storage below 50°F (as in the refrigerator) will cause squash to deteriorate more quickly, but refrigerator storage is acceptable for a week or two. Cut squash will stay for up to a week if tightly wrapped and refrigerated.

Preparation
Rinse off any dirt before using. The hard shell of some types of winter squash can prove challenging to cut: Use a heavy chef's knife or a cleaver, especially for larger squash. First, make a shallow cut in the skin to use as a guide to prevent the knife blade from slipping. Then place the blade in the cut and tap the base of the knife (near the handle) with your fist (or, if necessary, with a mallet or rolling pin) until the squash is cut through. Scoop out the seeds and fibers and cut the squash into smaller chunks, if desired. Small, very hard-shelled squash, such as Golden Nugget, may be impossible to split before cooking; bake or steam them whole.

If peeled chunks of squash are required, cut the squash into pieces, then peel them with a sturdy, sharp paring knife. Very hard-shelled squash is much easier to peel after cooking.

Cooking
Baking: This method brings out the sweetness in winter squash, caramelizing some of its sugars--and best conserves its beta-carotene content. Bake halved squash and serve plain, or bake, then fill with a stuffing and return to the oven until the stuffing is heated through (10 to 15 minutes). You can also bake squash halves, then scoop out and mash the flesh with your favorite seasonings; spoon the mashed squash back into the shells (sprinkle with grated cheese, breadcrumbs, chopped nuts, or sesame seeds, if desired) and return to the oven until heated through.

To bake, halve small squash lengthwise and scoop out the seeds and strings (squash can also be seeded after baking). Cut large squash into serving-sized pieces. Place the squash, cut-side down, in a foil-lined baking pan (its sugary juices may burn onto the pan). Pour about 1/4" of water into the pan, cover with foil, and bake in a 350°F to 400°F oven until the squash is tender when pierced with a knife or toothpick. Halfway through baking, the squash halves (or pieces) may be turned, cut-side up, brushed with a little melted butter or oil, and sprinkled with brown sugar and spices. Cooking times: for squash halves, 40 to 45 minutes; for cut-up squash, 15 to 25 minutes.

Boiling: Although this method is faster than steaming, boiling water will dilute the flavor of the squash slightly. Place peeled squash pieces in a small amount of boiling water and cook until tender. Drain well. Cooking times: 5 minutes.

Microwaving: Arrange squash halves, cut-side up, in a shallow microwavable dish, cover, and cook until tender, rotating the dish halfway through the cooking time. Or, place large chunks of any winter squash in a shallow microwavable dish, cover, and cook until tender. Let stand for 5 minutes after cooking. Cooking time: for squash halves, 7 to 10 minutes; for chunks, 8 minutes.

Sauteing: Grated or peeled, diced squash can be sauteed in broth, or in a combination of broth and oil. Use a nonstick skillet, if possible. Grated squash is best if it is cooked just to the point where it is still slightly crunchy. Cooking time: 8 to 15 minutes.

Steaming: Place seeded squash halves, cut-side down, in a vegetable steamer and cook over boiling water until tender. Or, cook peeled chunks or slices of squash in the steamer. Cooking time: 15 to 20 minutes.