Fun with Fall Foods
Written By: Alexandra Perez-Urbina on Wed, Oct 22nd 2008
This past week was somewhat crazy - brains, kidneys, a marketing midterm (300 pages that I kind of read), the Phillies going to the World Series (Go Phillies!), an intense weekend at work, and a terrible cold. Due to this cold and the intense schedule, I have been rocking the soups - especially over the last few days, which have been relatively chilly. I have to shamefully admit to popping open a can or two as time and energy have not been on my side, but the good news is that they were adulterated - I sautéed some onions, garlic, and veggies; deglazed the pan with balsamic vinegar; added a ton of heat and spice in the form of crushed red pepper and ginger; and of course, some squash.
I love the fall because it is time for harvest. Sure, the air is a little cooler, but I love apples, the last tomatoes of the season, and I especially love pumpkin and squash. I have been eating/drinking pumpkin in the form of soup since I was a baby. My mom used to make a crema de auyama (a cream of squash) minus the cream - she would make a chicken soup with squash and puree it all down; it was not only healthy, but delicious!
In a way, one could say that pumpkin pie is more American than apple pie - pumpkin seeds about 7,000 years old have been discovered in Mexico, and archeologists believe that squash was first cultivated in Mesoamerica 8,000 to 10,000 years ago! Squash was also a staple in Native American cuisine, and was planted along with corn and beans, making up the "Three Sisters." The three plants were planted together and coexisted harmoniously - the corn provided support for the beans and shade for the squash, the vines from the squash spread out and prevented weed growth, and beans provided nitrogen.
Summer squash is harvested immaturely and consists of zucchini, pettypan, and yellow crookneck. The fruit is small and the skin is soft and they can be eaten raw or cooked. Winter squash is harvested mature and it consists of pumpkin, acorn squash, butternut squash, spaghetti squash, turban squash, buttercup squash, and Hubbard squash. By far, the most common are pumpkin, acorn, butternut, and spaghetti squash. The main differentiating factor between summer and winter squash is the skin.
The thick skin of the winter squash allows them to be stored for longed periods of time - depending on the variety, from one week to six months, but this also depends on the condition of the squash when it was purchased. A good squash is firm, feels heavy, and has dull, firm rinds. Inspect squash carefully and avoid those with signs of decay or moisture. Like wine, squash should be stored away from direct light in temperatures that are neither hot nor cold - 50 to 60 degrees Fahrenheit is ideal.
Butternut squash is pear - shaped and has a sweet flavor. Acorn squash's flavor is sweet and peppery, and its skin is a colorful green with orange patches. Pumpkin is incredibly versatile, as most of it is edible. Its flavor lends itself to many types of world cuisine and many types of approaches. Flavors commonly associated with these three types of squash are ginger, cinnamon, and nutmeg, but one can also go the savory route and use curry, ginger, and onions instead.
If you have larger winter squash, be prepared to donate a little time... cutting through large winter squash can be quite the task and could be hazardous, so please do be careful and use a good, sharp, heavy knife, keep all distractions to the minimum so you can focus. When cutting squash, find the ribs and place it in a way so that it won't roll around - this will make the job a little easier and safer. If you are having a hard time cutting through the squash, try to poke a hole in it (if you can't, its ok) and bake it at 400°F for twelve minutes, or microwave it for three minutes. Let it cool off a little before you cut through it, to avoid steam burns.
If you plan on baking the squash, there's no need to peel it, just scoop out the flesh after baking. Where I work, we peel the squash, cut it in half, remove the seeds and put it through a machine that slices it up to a perfect size for our butternut squash gratin.
For those of us short on time, we can take care of smaller winter squash easily by cutting it in half, brushing it with butter, sprinkling it with brown sugar and a little bit of nutmeg, and throwing it in the oven for thirty minutes or until soft - acorn squash is incredible when prepared in this fashion!
Lastly, winter squash isn't just pretty on the taste buds; it's also very good for you. Winter squash packs quite a bit of vitamins and a small amount of calories. A cup of cooked winter squash has around 80 calories, and contains potassium and folate. Winter squash is also very high in vitamin A (it contains 214 percent the recommended daily allowance), and vitamins C, K, and B6.
