Winter Squash

Store whole, uncut squash in a cool, dry, dark place. Once cut, wrap tightly and refrigerate. Cooked and pureed squash freezes well.

Roast winter squash with olive oil, salt, and pepper for a simple side dish.

Puree cooked squash to add to soups, stews, sauces, or baked goods like muffins and bread.

For easier cutting, pierce the squash with a fork and microwave for a few minutes until slightly softened.

Scoop out the seeds and stringy bits before cooking; they can be roasted separately.

Herbs: Sage, thyme, rosemary

Spices: Cinnamon, nutmeg, ginger, cloves

Sweeteners: Maple syrup, brown sugar, honey

Savory: Garlic, onions, cheese (like Parmesan or goat cheese)

Other: Nuts (pecans, walnuts), seeds (pepitas)

Trying to cut a raw, whole winter squash without pre-softening it can be difficult and dangerous.

Overcooking can make the flesh mushy and less appealing, especially when roasting.

Forgetting to remove the seeds and stringy pulp before using the flesh.