Cooler days and nights announce the coming of winter and signal the start of something special--winter squash season! Planted in the early spring and allowed to grow all summer, winter squash is harvested at the mature stage in early autumn before the first frost.  Winter squash, also known as hard squash, are available in a variety of shapes, colors and sizes.  From the tiny deep-orange baby pie pumpkins to the oversized gorgeous blue hubbard, we love them equally for their variety, nutrient value and recipe versatility.  Enjoy this seasonal treasure for decoration, eating or both!

ACORN

Small, deep green or pumpkin-colored squash.  Shaped like an acorn, distinguished with deep ridges; golden acorns are the color of pumpkin.  A good source of calcium (1 cup of baked acorn squash provides 11% of the RDA for calcium).  Excellent baked and drizzled with butter, maple syrup and a pinch of cinnamon.  Just halve, remove seeds, sprinkle with salt and place cut side down in about 1/2 inch of water.  Bake at 400 degrees for about 40 minutes, or until skin can be easily pierced with a fork.

BLUE HUBBARD

Large with a unique, beautiful color.  A lovely centerpiece when filled with stuffing.

BUTTERCUP

Round and green with grey coloring.  Firm and delicious for a fruity stuffing or chunks in soup.

BUTTERNUT

A bell-or-peanut-shaped tan-colored squash with sweet orange flesh.  Along with Hubbard squash, butternut contains more than 150% of the RDA for vitamin A.  A rich-squash flavor for baking or mashing.  Delicious when cubed and added to stews with warm-flavored seasonings such as cloves, cardamon, curry, cumin, cayenne and paprika.

DELICATA

A small, cylindrical squash with stripes in green and orange or tan.  Also called sweet potato squash.  Very sweet for baking.  Wonderful cooked and whipped with apple sauce and brown sugar.

GOLD NUGGET

Tiny pumpkin shape and very firm (cook first, cut later).  Sweet, buttery flavor.

HUBBARD

A medium large round squash with skin mottled (sometimes even knobby looking) with colors from green to orange.  Cooked hubbard squash may be mashed and mixed with sauteed garlic, leeks and sage.

KABOCHA

Jade green rind with lighter streaks.  A pale orange flesh that is tender, smooth and sweet when cooked.  Choose squash that's heavy for its size.  Cook as you would acorn squash; ideal for baking and steaming.  Before cooking, be sure to halve and remove seeds.

PIE PUMPKINS

Smaller than the jack o' lantern pumpkin with tender, sweet orange-colored flesh perfect for pies.  Or perhaps a Caribbean-style pumpkin soup with tomatoes, garlic, marjoram, white wine and cinnamon.

RED KURL

Bright orange with a very hard shell.  Hearty, firm flesh is perfect for less sweet recipes.

SPAGHETTI SQUASH

Semi-soft and yellow, this large round squash is also known as vegetable spaghetti.  When cooked, it separates into thin spaghetti-like strands.  Its light, sweet flavor and delicate cruncy bite make it an excellent match for light pasta sauces or, when marinated in vinaigrette and chilled, a perfect addition to salad.  Spaghetti squash is very low in calories (one 8-ounce serving contains about 75 calories) and is a good souce for complex carbohydrates.  Like all winter squash, this variety may be cooked a number of ways:  boiled whole, baked whole, "steamed" in halves, or microwaved.

SWEET DUMPLING

A very small light-colored squash with dark green stripes with firm mildly sweet, rich flesh.  Serves one; great baked and stuffed with suteed peppers and topped with goat cheese.

HARD SQUASH TIPS

• Most are a good source of Vitamin A (beta carotene), Vitamin C, niacin, phosphorus and potassium.
• Store at room temperature for several weeks.  After cutting, display for your table.
• Bake unstuffed by cutting in half, scooping out seeds, and baking cut-side down in 1/2" water at 400 degrees until soft.  Bake stuffed squash right side up and covered.
• Good stuffing seasonings include cardamon, cinnamon, allspice, nutmeg, ginger, honey, brown sugar, maple syrup, fruit juice, toasted nuts, raisins, apple, onion or parmesan cheese.
• Roast by cutting into chunks, tossing with olive oil and seasoning, then roasting at 400 degrees until lightly browned.
• Puree cooked squash to thicken soups and sauces.
• One-and-a-half pounds of trimmed squash provides about four servings.

WE HOPE YOU HAVE ENJOYED READING ABOUT WINTER SQUASH--WE CAN HARDLY WAIT UNTIL HARVEST TIME HERE!