Missouri Ag News Headlines Winter Squash Can be a Great Addition to Fall Menus Missouri Ag Connection - 11/20/2009 Winter squash are plentiful and very reasonably priced at the grocery store, making them a great addition to any families fall menu. "Many shoppers pass by winter squash because they don't know how to prepare them. Winter squash are actually easy to prepare and are a healthy addition to any meal," said Tammy Roberts, a nutrition and health education specialist with University of Missouri Extension. One difference between summer and winter squash is that winter squash are picked when fully mature. They have a thick inedible skin that provides a protective covering for the squash and allows for a long storage life. According to Roberts, winter squash can be stored for three months or longer in a cool dry place, preferably in a single layer. "When purchasing winter squash look for the ones that have a dull sheen, (a shiny skin indicates the squash is not fully mature) are heavy for their size and free of soft spots," said Roberts. Three of the most common winter squash in Missouri are butternut, spaghetti and acorn squash. Butternut squash is tan in color and has a long bell-like shape. Spaghetti squash is oblong in shape and yellow in color. Acorn squash has its name because it is actually shaped like an acorn. It is dark green in color and has a ridged rind or skin. All winter squash bake well. Cut the squash in two, scoop out the seeds and brush the cut surface with oil. Place the cut side down in a baking dish with ¼ cup of water. Bake uncovered at 350 degrees until the flesh is soft. Once the squash is cooked and cooled it can be peeled away from the skin and cut into cubes and used in soups, stews and casseroles along with other vegetables. Winter squash can be used interchangeably in recipes. Spaghetti squash is the exception. Once it is cooked, use a fork to peel the flesh away from the skin; it actually looks just like spaghetti. "You can serve it with pasta sauce just like you would spaghetti. Some people like to saute garlic in oil and toss the spaghetti squash in it and then sprinkle it with parmesan cheese," said Roberts. More from this state at: Missouri Ag Connection Copyright © 2010 - USAgNet.com. All Rights Reserved.