Season

August through October.

Selection

Winter squash should be heavy for its size with a hard, tough rind that is free of blemishes or soft spots.

Preperation

TO STEAM: Wash, peel, and remove seeds. Cut squash into 2-inch cubes or quarter, leaving rind on (it will remove easily after cooking). Bring 1 inch of water to a boil in a saucepan and place squash on a rack or basket in the pan. Do not immerse it in water. Cover the pan tightly and steam the squash 30–40 minutes or until tender.TO MICROWAVE: Wash squash and cut it lengthwise. Place it in a baking dish and cover the dish with plastic wrap. Microwave until tender, using these guidelines:Acorn squash—1/2 squash, 5–8 minutes; 1 squash, 81/2–111/2 minutes. Butternut squash—2 pieces, 3–41/2 minutes. Hubbard squash—(1/2-pound pieces)—2 pieces, 4–6½ minutes. TO BAKE: Wash squash and cut it lengthwise. Smaller squash can be cut in half; larger squash should be cut into portions. Remove seeds and place squash in a baking dish. Bake at 400°F for 1 hour or until tender. Seeds can be toasted at 350°F for 20 minutes.

Storage

Winter squash should be heavy for its size with a hard, tough rind that is free of blemishes or soft spots.

Recipies