Winter squash should be firm and deeply colored with a heavy feel. The skin should be dull, hard and smooth. When immature, they have no flavor; too old and they become stringy and pasty.

 Winter squash will keep from several weeks to more than six months in a dry cool place. Their flavor becomes more marked with time. The stem should be left on to prevent dehydration. Once cut, wrap the squash and refrigerate. Can be frozen easily if peeled and cooked first.

Some varieties have such a hard skin that they require a hammer blow on the knife handle to cut them.

Cut in half or in wedges depending on the recipe. Remove the seeds and filaments with a spoon.

Winter squash lend themselves to just about anything: sweet dishes, savory dishes, soups, gratins and pies. Often we forget that each squash has its own particular taste and unique texture that allow for tasty and creative culinary pairings. From spaghetti squash to pumpkin, you’ll find an explosion of flavors, with notes reminiscent of carrot, sweet potato, artichoke or even hazelnut.

To know if squash are cooked, poke them with a knife, as for potatoes.