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Seasonal Feature: Winter Squash | Great Performances


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Seasonal Feature: Winter Squash
by Beth Kaiserman

There’s so much squash and so much to do with it. This month we’re celebrating the many varieties of Winter Squash, keeping us warm all Winter long.

Fun Facts

1. Winter squash is harvested once the squash is fully mature, mostly in September or October.

2. Winter squash can be stored for a long time without going bad.

3. There are many cultivars of winter squash:

4. The skin on winter squash can be very tough, but it is still edible. The skin becomes more delicate the longer it cooks. Avoid any squash with a shiny wax coating, if possible; no amount of roasting will make that go away.Squash is very low in fat and calories. It’s full of fiber, vitamins, and minerals.One cup of winter squash has about 60% of the daily recommendation for vitamin A, in addition to a number of beneficial carotenoids, boosting the health of your eyes.

Can’t make it to our cafes this week? Try one of these tasty recipes.

Curried Winter Squash Stew
Squash Steaks with Pesto
Spiced Holiday Kabocha Squash

March 11-17:

Curried Butternut Squash Soup at Mae Mae Café and Garden Court Café at Asia Society

Roasted Kabocha Squash, Arugula, Farfalle Pasta, Pecorino Romano at The Norm at Brooklyn Museum

Orecchiette, Roasted Winter Squash, Pancetta, Goat Cheese at Dizzy's Club Coca-Cola

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