Winter squash. Oh, winter squash.   A good reason to welcome fall and stop cursing the weather gods for turning the ground cold and the nights chilly.   Winter squash is one vegetable I start hankering for every year around this time.   These gourds, you are probably familiar with varieties like acorn or butternut, are a warm-seasoned vegetable that differ from summer squash (like zucchini) because they are harvested when their seeds have fully matured and the skin has hardened into a tough rind.   They are plucked from the vine just around the first hard frost and store well for months.   They are, therefore, an incredibly versatile, affordable seasonal vegetable that can stock your cupboards and fill your bellies for the next few months.

Make sure you have a sharp knife to slice through the tough flesh of the squash and don’t forget to scoop out the seeds and webby pulp.   Depending on size and shape, these squash can be: stuffed, baked, roasted, sautéed, steamed, mashed, or pureed. Try making butternut squash risotto, delicata fajitas, pumpkin pie, mashed spaghetti squash, or rice-stuffed acorn squash.   The possibilities are pretty much endless. There are many varieties of winter squash and each has a unique flavor and texture that deserves a particular method of preparation.   Expect more recipes with these fall beauties soon.

In the meantime, here’s a brief winter squash primer (adapted from SF Chronicle article by Victoria McGinley):

Acorn: Shape is true to its name, color is deep green, and flavor is sweet and fibrous.
To prepare: Halve lengthwise and roast with butter and spices.
Butternut: Peachy-beige squash with a sweet nutty flavor.
To prepare: Halve lengthwise and bake with butter, cinnamon, and brown sugar rubbed into the flesh.
Delicata: Long green or orange squash with white stripes.   Flesh is creamy and tastes like sweet potatoes.
To prepare: Slice into thin rounds and fry in a skillet with butter.   The skin is edible.
Kabocha: Dark green, knobby skinned, small, round squash that is sweet and drier than most other varieties.
To prepare: Scoop out the seeds and roast whole.
Pumpkin: You know what these look like. The darker orange ones are especially sweet.
To prepare: Roast or steam and use to make fresh pumpkin pie or soup.
Spaghetti: Yellow oblong squash with stringy flesh.
To prepare: Have lengthwise, remove seeds, and bake.   Scoop out the spaghetti-like flesh and serve.

Curried Butternut Squash Soup
2 tablespoons butter
2 cups yellow onion, chopped
4-5 teaspoons curry powder
3 pounds butternut squash, peeled and cubed (about 2 medium-sized squashes)
2 medium-sized tart apples, peeled, cored and chopped
3 cups chicken or vegetable stock
1 cup apple juice
salt and pepper to taste

In a heavy-bottomed pot over medium-low heat, melt butter and add chopped onions and curry powder.     Sautee over low heat until onions are tender, about 15 minutes.   Peel squash and apples with a peeler or knife and cut into small cubes.   Pour chicken or vegetable stock into pot.   Add squash and apples.   Bring to a boil, reduce heat and simmer partially covered until the squash is tender, about 30 minutes.   Using a ladle, transfer the soup solids into a food processor or bender and puree until smooth.   (You might need to do this in a few batches so you don’t make a mess).   Pour the pureed soup back into the pot, add apple juice and reheat.   Season with salt and pepper and serve.

Some suggestions: If you don’t have a food processor or blender, you can definitely still make this soup.   Just cook the squash and apples a bit longer and leave it chunky.

For more flavor, spice the soup with some nutmeg, cinnamon, cloves, ginger powder, or garam masala (an Indian spice mixture of cloves, cardamom, cinnamon, nutmeg, and other spices).