Season brings winter squash varieties to produce aisles on Astini News

As we move into autumn and notice the changes — the color of the leaves and cooler temperatures — the produce area of supermarkets also begins to change. Most notably, the section of "winter" squash is much larger.
    
According to Whatscookingamerica.net, the term "summer" and "winter" squash is "only based on current usage, not on actuality."  That's because summer types of squash can be found in the market almost all winter long, and winter types of squash are available in late summer, fall and winter.

Some common examples of winter squash are butternut, buttercup, turban, acorn and spaghetti.
    
"Most winter squashes are vine-type plants whose fruits are harvested when fully mature. They take longer to mature than summer squash — 3 months or more — and are best harvested once the cool weather of fall sets in. They can be stored for months in a cool basement, hence the name 'winter' squash," according to the site.

Other obvious differences include the skin on winter squash is not edible and the squash must be cooked before eaten, according to Recipetips.com. Winter squash is low in sodium, a good source of vitamin A and high in fiber.

Winter squash goes well with seasonings we most associate with this time of year – cinnamon, ginger, cloves and allspice. Many people like to sweeten acorn squash with brown sugar, maple syrup and/or honey. They can be added to soups, stews, curries or used in making pies, cakes or other desserts.
    
One of the major downsides to winter squash, according to the site: "They are hell to peel but a joy to eat."

The hardest part, then, is peeling or simply cutting the squash in half to cook it. But once that is accomplished, scoop out the seeds and stringy flesh and remove any stems.

An easy way to cook, say acorn squash, is cut it in half and set them on a cookie sheet and bake them at 400 degrees 40 to 50 minutes. If desired, add some butter, brown sugar or maple syrup halfway through the baking process. Or, for a change of pace, add cinnamon and red chili with the butter.

For butternut squash, peel it with a vegetable peeler and cut into chunks. Roast those in the oven along with vegetable wedges and olive oil for 35 or 45 minutes, or until tender. Pour the contents into a bowl and add freshly chopped sage and parsley.