It’s Called Winter Squash for a Reason

Photo by Noreen R. Frink

Autumn is my favorite season, so when gorgeous winter squashes first appear in the produce section I tend to jump the gun and buy them way too early. They may look beautiful, but if it’s not October they probably were picked well before they are ready to eat.

While still on the vine, winter squashes get their flavor from natural sugars that develop during cold, preferably frosty nights. The sugars will continue to develop and enhance the flavor for several weeks after squash is picked if it is stored in a very cool, dark place.

Winter squashes on display in early September, especially those grown in California probably did not experience any cold weather before they were picked. If you can’t resist buying them early, store them in a cool dark place (other than a refrigerator) for at least two weeks before you try cooking them. Or find a winter squash recipe that calls for lots of added flavors so the taste of the squash won’t matter because there will be almost none. Those early beauties can be spectacular decorations they until mid October when the flavorful ones are plentiful.

I buy winter squash from farmers markets because I know they were on the vine long enough for the sugars to develop. When I get them home, I take them to the outdoor garden closet or put them on the concrete floor of our shed.

Winter squash season begins in my kitchen after Halloween, and it lasts through late March. I have five months to enjoy them roasted, pureed, sautéed, cooked in soups and grilled. By April when they’re gone, I am ready for spring and all that it offers.

If you love winter squash too, click here for more information and recipes.