My Thoughts on... Winter Squash

Acorn squash. Butternut squash. Spaghetti squash. Others whose names I don't know... Winter squash has been bringing great variety and enjoyment to our plates.

Preparation
Soooo easy. Slice in half lengthwise, scoop out seeds, place open-face-down in a baking dish, roast for 20 minutes or so at 350. Poke after about 15 minutes for a smaller squash, may take longer for a thicker-skinned variety. Ready when a fork sinks into flesh easily. Can be cooked at 450 when other roasting vegetables, for instance, just watch the length as it'll get done faster!

Uses

• In tomato sauce. As a healthful boost and thickener for tomato sauce: just stir fork-mashed squash into a tomato sauce or, ideally, use a hand blender to mix it in. Makes it fabulously thick and packed with goodness.
• As a side dish it can be served hot, as is, as any other vegetable. Acorn squash makes a very pretty side dish with its dark-green shapely exterior.
• Spaghetti squash earned its name because its flesh is very spaghetti-like when combed loose with a fork. It even has a nice firm "bite" so serves as a fabulous alternative to pasta with sauce. The sauce can be served directly in the shell for a very striking dish.
• With salad: left-over squash is lovely chilled with salad. Makes it very filling and oh so good for you. And of course, yummy!
• Mashed potato substitute: the texture is really morish and soaks up dressings really well so its a great filler in place of mash, i.e. wherever there is gravy or - as I enjoyed the other night - sauce made from cream of mushroom soup.

As an aside, the thinner skins can be eaten although some will be too tough.

As with all my "thoughts on..." foods, I do not presume to know or have tried all the variations of a food nor prepared it in all its fashions. I want only to share what I enjoy about it in hopes that it reminds me when I've forgotten and may occasionally spark a new meal idea.