Featured Product: Massachusetts Winter Squash

Winter squash is a versatile, warm season vegetable.  Unlike summer squash, winter squash is grown to a mature stage where the rind is toughened and the skin is hard.  It's a good source of fiber, potassium, iron, vitamin B3, and beta carotene. 

Common winter squash varieties include acorn, spaghetti, butternut, and true winter squash.

Look for squash with a hard rind that's free of cuts or
bruises. Large, hard rind winter squash can be stored in a cool dry place such as a garage or basement for up to six months.  Smaller varieties like acorn and butternut squash will keep for up to three months under the same conditions.  Do not store whole squash in the refrigerator.

Winter Squash Recipe: Roasted Pumpkin Apple Soup

Squash appeals to our instinct to settle in, to create hearty meals that will get us through the coming chill.  So settle in and enjoy is healthy Pumpkin Apple Squash recipe from Eating Well.

Ingredients

• 4 pounds pie pumpkin or butternut squash, peeled, seeded and cut into 2-inch chunks (see Tip)
• 4 large sweet-tart apples, such as Empire, Cameo or Braeburn, unpeeled, cored and cut into eighths
• 1/4 cup extra-virgin olive oil
• 1 1/4 teaspoons salt, divided
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon chopped fresh sage
• 6 cups reduced-sodium chicken broth or vegetable broth
• 1/3 cup chopped hazelnuts, toasted (see Tip)
• 2 tablespoons hazelnut oil

Preparation

1. Preheat oven to 450°F.

2. Toss pumpkin (or squash), apples, olive oil, 1 teaspoon salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast, stirring once, for 30 minutes. Stir in sage and continue roasting until very tender and starting to brown, 15 to 20 minutes more.

3. Transfer about one-third of the pumpkin (or squash) and apples to a blender along with 2 cups broth. Puree until smooth. Transfer to a Dutch oven and repeat for two more batches. Season with the remaining 1/4 teaspoon salt and heat through over medium-low heat, stirring constantly to prevent splattering, for about 6 minutes. Serve each portion topped with hazelnuts and a drizzle of hazelnut oil.

Find farms growing winter squash in Massachusetts: