Squash, a truly American food

Published 12:00 am Wednesday, October 4, 2000

The Olympic games are over but one way to celebrate the victories of the American athletes is to eat a very American food.

Wednesday, October 04, 2000

The Olympic games are over but one way to celebrate the victories of the American athletes is to eat a very American food.

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Winter squash is one of the most American foods to eat and is in great abundance at the local supermarkets and farmers’ markets.

There are a variety of types available. They include the deeply-ridged and dark green acorn squash, which is just right for two servings and is a perfect vessel for stuffing; the turban shaped and dark green buttercup; and the butternut, dull tan when ripe and formed like an elongated pear.

There are massive types of squash like the Hubbard that weighs up to fifteen pounds and is often substituted for pumpkin in pie recipes.

Pumpkins are a bit more tender than winter squash, and they don’t develop as thick of rind. Therefore they don’t store as well as for long periods, but they can be cooked in the same manner. Pumpkins tend to be a more watery than the meaty winter squash.

Squash is perfect food to eat during the winter to warm up your body. It has stored the energies of the sun and when you cut open a winter squash you are eating rich orange flesh stored with summer energy.

Winter squash is very high in vitamin A, which comes from beta-carotene in the vegetable. In fact the beta-carotene content increases during storage and adds to its vitamin A. Vitamin A builds strong bones, promotes children’s growth, extends life, aids in protein digestion, helps the skin, hair, teeth and gums and is a protection against environmental pollution.

The absolutely best thing about winter squash is how delicious it tastes. It is easy to prepare and is a colorful addition to a meal. Here are a few of my favorite ways to cook squash.

Maple-Baked Acorn Squash

Preheat oven to 375 degrees F.

2 medium acorn squash

4 Tbsp butter

8 tsp maple syrup

Salt, and freshly ground pepper, to taste

1. Cut squash lengthwise. Scoop out seeds and stringy filament. Place squash halves, cut side up, in a 2-inch deep baking pan. 2. Sprinkle cut surfaces with salt and a little pepper, and place 1 Tbsp butter and 2 tsp maple syrup in each half. 3. Pour boiling water to a depth of 1 inch around the squash. 4. Bake 375 degrees F. 30 to 45 minutes, or until tender. Makes 4 servings.

Orange-Baked Squash

Preheat oven to 350 degrees F.

1 medium-sized winter squash

1 Tbsp butter

1 to 2 Tbsp of honey

2 Tbsp orange juice

1 Tbsp lemon juice

1 tsp cinnamon

A pinch of ground ginger

1 tsp grated orange rind.

1. Peel squash and cut into chunks or fairly thick slices. Arrange in bottom of an oiled casserole.

2. Melt butter and add honey and juices, stirring until well blended. Pour over squash pieces.

3. Sprinkle with spices and orange rind, and bake at 350 degrees F. 40 to 45 minutes. Baste occasionally with the juice mixture. 4. Makes 3 to 4 servings.

Roasted seeds

Don’t throw away your squash seeds; they can be roasted on top of the stove.

A cast iron skillet works best to roast the seeds. Heat the seeds in the top of the skillet, at medium heat, stirring constantly. The seeds may puff up and pop. When a nutty aroma emits from the seeds they are done. They may be sprinkled with salt or a tablespoon of soy sauce, do this while the seeds are still in the hot the skillet, stir the salt or soy sauce in quickly. Pour the seasoned seeds out of the skillet onto a plate or bowl and enjoy your snack.