Succulent squash: 7 comforting recipes with winter squash By The Canadian Living Test Kitchen

Butternut, acorn, Hubbard, spaghetti, turban - enjoy all these winter squashes with our delicious squash recipes.

There's a bevy of winter squash that ripen in early fall (those with hard thick skins and seeds). And whether baked, roasted, broiled or sautéed, versatile squash is fabulous in a salad, perfect with pork and delightful as dessert.

No matter which squash you choose, keep these things in mind.
• Chose hard-skinned squash that feels heavy for its size and has no blemishes.
• Plan on about 8 oz (250 g) per serving.
• Squash stores well for about 1 month in cool, dry dark place.
• Cut squash should be refrigerated and cooked within 1 week.
• Cooked squash can be frozen for up to 6 months.

Advertisement

Featured Menu







Our Partners




Our Contests