My Mom Was Right About Squash

November 24, 2013 | By | Comments (3)
Winter squash

Winter squash comes in many forms, like these acorn squash. They’re loaded with nutrients and keep a long time in storage. They look cool, too. Photo: timsackton

Every winter when I was a kid, my mother would bake butternut squash for dinner. It looked yucky — like an alien’s head split down the middle with a pool of butter in place of the brains. Mom said I had to sit at the table until I ate it. Once, I sat there 4 months.

But eventually, after only about a half-century, I came around. My wife, Judy, who in very irritating and unreasonable fashion insists I try something before I declare I hate it, fixed us a baked butternut squash. I looked at it fearfully, chugged a couple of quick Bourbons, and tried it. Glorioski! It tasted good! The next week, she baked an acorn squash. I liked that too. Clearly, my mom was wrong for not making me sit there 5 months.

Winter squash

Butternut squash being prepared for the oven. TELL ME this does not look like ET’s head sliced down the middle.  Photo: levork

So Good & So Good For You
The worst thing you can say to a kid when trying to force food down their throat is, “It’s good for you.” That means it tastes awful. But kids don’t read the Grumpy Gardener, because their brains haven’t fully developed. Yours has. Therefore, you will not shrink back in horror when I say that squash is very nutritious. A single serving of butternut squash, for example, contains high amounts of Vitamins A, B, C, E, calcium, magnesium, and potassium. Why, that’s even more nutritious than beer!

Why Is It Called Winter Squash?
There are two main classes of squash — summer squash and winter squash. Summer squash, like yellow crookneck and zucchini, have thin skins, mature in summer, and don’t store well. Winter squash have thick skins, mature in late summer and fall, and keep a long time if stored in a cool, dry place. You can eat it all winter. It isn’t as easy to grow as summer squash in the Deep South (Zone 8 and below), but it’s cheap to buy. Muy importante.

Types of Winter Squash
Winter squash comes in lots of types. In addition to the acorn and butternut types (shown above) that generally weigh 2 to 5 pounds, you should try the similarly sized spaghetti squash.

Winter squash

Spaghetti squash on top of butternuts.  Photo: Starr_Environmentals

Spaghetti squash gets its name from its nutty-tasting flesh that forms spaghetti-like strands. You can substitute them for pasta. Then there are really big winter squash, like ‘Hubbard’ and ‘Blue Hubbard,’ that tip the scales at 12 to 15 pounds. Wow — if my mom had fixed that, I’d still be sitting at the table.

Winter squash

‘Blue Hubbard’ winter squash hiding behind some zinnias. Photo: kristyryan

Recipes, Recipes
Cooking winter squash can be as simple as seasoning it with salt, pepper, and a few spices and baking it. But now that I’ve whetted your appetite, I know you want more. Here’s a collection of 16 winter squash recipes from Cooking Light, including “Cheese and Squash Souffle,” “Indian Spiced Roasted Squash Soup,” “Spaghetti Squash With Tomato-Basil Sauce,” and “Roasted Butternut Squash Risotto With Sugared Walnuts.”

Just in time for the holidays. You’re welcome.



    […] My Mom Was Right About Squash | Your Hub for Southern Culture […]

    November 26, 2013 at 6:14 am
  2. BethA

    Oh, I love squash! Always have. One of my favorite winter dishes is butternut squash soup.
    Love your posts, Grumpy!

    November 25, 2013 at 8:12 am
  3. Carolyn Choi

    Moms are always right, Grumpy. Once I thought I was wrong but I was mistaken. Love squash in any form or fashion and good thing I did because its one of the easiest to grow and is plentiful on the farm.

    November 24, 2013 at 11:27 am

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