There are lots of great ways of cooking winter squashes
When it comes to cooking for the family, I’m always on the lookout for different vegetables to use in the kitchen and the squash family offers lots of scope.
Summer squashes like courgettes have soft skins, while winter squashes, like pumpkins, have hard skins. These tough skins protect the tender flesh inside, meaning that whole squashes can be stored for months.
When you’re shopping for winter squashes make sure you choose squashes with firm, unblemished skins. Because of their hard skins, some varieties of winter squashes can be tricky to chop, so you will need a large, sharp knife. One great way to cut down on the chopping work is to roast large slices of squash still on the skin, then scrape the cooked flesh off. Roasting is a great way to cook squash because it brings out its flavour and natural sweetness.
There are lots of great ways of cooking winter squashes. You can use them to make a smooth-textured soup or add chunks to soups, like my tasty Pumpkin and Butterbean Broth or stews. Roast squash can be mixed with butter and a touch of cream into a delicious purée, a great colourful side dish. I like to make pumpkin gratin, using blanched pumpkin mixed with fried onion, placed in a shallow ovenproof dish, topped with grated cheese and breadcrumbs and baked in the oven until golden brown.
In Italy, they use pumpkin purée as a filling for tortelloni, delicious served simply with a little sage fried in butter. Flavours that go well with winter squash include cinnamon, freshly grated nutmeg, orange zest, onion, garlic and sage.
A little tip for you when you’re preparing your squash – don’t throw the seeds away. Instead toss the seeds with a little salt and oil, spread on a baking sheet and bake in a medium oven for around 15 minutes until golden-brown. Serve these nutty-tasting seeds as a nibble with drinks or sprinkle over pumpkin soup as a garnish.
Acorn squash: This small, round dark green winter squash is very versatile and can be baked, roasted, steamed or mashed.
Butternut squash: This popular, sweet-flavoured squash has a thin skin, making it one of the easier winter squashes to prepare. Use it to make tasty soups or cut it into chunks and roast it, flavoured with a touch of nutmeg or cinnamon.
Gem squash: When serving these small, round squashes allow one per person. A nice way to serve them is to cut them in half, fill the cavities with a stuffing mixture and bake until tender.
