Winter Squash is a general term used for butternut, acorn, hubbard, delicata, and many other hard skinned squash varieties. These are different from summer squash not only because of their tougher skin, but also because they have larger seeds, which have to be roasted before being eaten. The word squash comes from the Narragansett word asquutasquash. Squash was one of the “Three Sisters” of the Native American diet, along with beans and corn, which together make a complete protein.
Winter squash is in season from early fall into winter, just when our bodies need them most. They are rich in beta-carotene, which becomes Vitamin A once it is taken in to the body. One cup fulfills one and a half times our daily requirements of this helpful vitamin, and also provides us with a good amount of vitamin C and potassium. Vitamin A is an immunity booster, which we need once the weather starts getting cold.
You need a strong knife to cut through the skins of the squash, but once you do, they are easy to use. Simply cut them in half, scoop out the seeds, and slowly roast at 350° F until done. You can peel butternut squash quite easily with a knife, cut it into cubes, and then roast or cook into a soup.
Try eating the “Three Sisters” in the Aztec Stew, or baking acorn squash and making Amor Prohibido pasta.