You know it’s officially fall when winter squash starts arriving by the truckload.
There are two main harvests for squash: summer and winter. The most familiar summer squashes for cooking are zucchini and yellow squash and the most popular winter squashes for cooking are acorn, butternut, spaghetti and pumpkin.
Although we call them winter squash, they are harvested in the late summer and fall, then “cured” or “hardened off” to toughen their exterior skin.
Winter squash is a great source of fiber, potassium, as well as vitamin A. Orange and yellow vegetables (although they’re technically a fruit because it produces a seed) contain beta carotene, which supports healthy eyes and a strong immune system.
Although the large vegetables can be a little intimidating to cook with, each has a unique and delicate flavor and loads of cooking uses.
Vince & Joe’s Executive Chef Angelo Loria shares his favorite winter squash dishes and secret uses.