Texas Locavore

Butternut squash (like the one above), acorn squash, and kabocha squash are all over the local farmers’ markets, now. What’s up with all the so-called “winter” squash in August? Their name comes from the fact that they store well, so they can be eaten during the winter when summer squash are long gone. Winter squash are harvested when they’re fully mature, their seeds large (and great for roasting) and their skins tough and protective. They must be cooked, and typically peeled, before consumption. I grew up in the Northeast, where fall comes earlier. So when I think winter squash, I think cooling temperatures, falling red leaves, turtlenecks and sweaters coming out of storage. Clearly, it’s time for none of that here, so I’m not much in the mood for winter squash yet. If you feel the same way, you might consider saving your winter squash for fall. You can put whole, unblemished fruits in a dark, cool, dry place or you can roast them and freeze their flesh. To roast, slice your squash in half, scrape out the seeds, and put the halves face down on a parchment-lined cookie sheet in a 400-degree oven until it’s soft enough to be collapsed by a prodding wooden spoon, an hour or so, depending on size. Cool, then pack the skinned flesh into a freezer container and label. The hardest part? Remembering it’s there when the temperature drops. At that point, it’ll make a great filling for pasta, a rich soup ingredient, or a savory side when heated and mashed with parmesan.