Instructions: Richly hued squash with yellow or orange flesh were a winter staple for early American settlers. Harvested in autumn, they could be kept for months thanks to their thick, hard shells. Besides their later harvest date, winter squash also differs from their summer cousins in that usually only the flesh is eaten. They range in flavors from very mild to distinctly nutty, with varying degrees of sweetness.

Varieties:
Acorn White Acorn has pale golden flesh thats mild and slightly stringy. Green Acorn with ribbed shell, sometimes streaked with orange has moist, sweet, tender flesh. Cut in half crosswise, they for attractive scalloped bowls.

Buttercup A turban shaped, dark green shell which is streaked with grey. Its deep orange flesh is smooth and very sweet.

Butternut A tan shell, shaped like a bell with one bulbous end. It has dense, sweet, nutty, bright orange flesh.

Hubbard One of the largest winter squash varieties, which is the reason its sold precut. The pebbly shell can be blue-green, grey or orange. The flesh is yellow-orange and sweet.

Spaghetti When cooked it separates into spaghetti-like strands. Crunchy texture and faint nutty flavor.

Turban A flattened round squash with three decorative knobs on top, turban is usually bright orange with green and white streaks. The flesh is bright orange, too with a rich flavor.

Golden Nugget Small and round with mildly sweet, bright orange flesh. It looks like a miniature pumpkin.

Sweet Dumpling Resembles a round, squatty version of Delicata. Ivory shell with green strips covers flesh thats yellow-orange and very sweet.

Delicata Ivory colored shell with green and orange streaks. The yellow flesh is mild tasting, moist and creamy.

Selection:
Choose hard, thick-shelled squash that feel heavy for their size. Hubbard squash is often sold cut. Select pieces with thick, bright yellow-orange flesh.

Storage:
Store whole squash, unwrapped, in a cool (about 50 degrees F), dry, dark place with good ventilation for up to 2 months. Wrap cut pieces in plastic wrap and refrigerate for up to 5 days.

Uses &

Preparation:
* Remove and discard seeds and fibers.
* Bake or microwave unpeeled. (See Guide to Microwaving below.)

* Peel and cube to boil, steam or use in casseroles.

* Guide to Microwaving (Variety, Time, Comments)

o Sweet Dumpling, 10 to 15 minutes, Whole (pierce skin), cover with paper towel

o Golden Nugget, 8 to 10 minutes, Whole (pierce skin), cover with paper towel

o Delicata, 10 to 12 minutes, halved crosswise, add 1/4 cup water and cover

o Acorn, 6 to 8 minutes, cut in quarters, cover

o Buttercup, 8 to 10 minutes, cut in quarters, cover

o Butternut, halved lengthwise and crosswise, add 1/4 cup water, cover + 10 to 12 minutes for bulb pieces + 16 to 18 minutes for neck pieces

o Spaghetti, 10 to 12 minutes, cut in half, add 1/4 cup water, cover

o Hubbard, 8 to 10 minutes/pound, cut into serving size pieces, cover

Availability:
Most are available year-round, but the peak time is early fall through the winter.

* Cholesterol free.
* Low in fat and calories.
* Very low in sodium

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