109. WINTER SQUASH is the kind of squash that may be removed from the
vine in the fall and stored for winter use. Although both summer and
winter squashes are closely related, they differ considerably in
appearance, flavor, texture, and composition. The different varieties of
winter squash are usually larger than summer squashes and have a very
hard outside covering; also, they contain less water and more
carbohydrate and, consequently, have a higher food value. Winter
squashes are usually taken from the vines in the fall before the frost
sets in, and before they are placed in storage they are allowed to lie
in the sunshine for a few days until the skin hardens and becomes
flinty. If the outside covering is unmarred when the squashes are
stored, they will remain in good condition almost the entire winter
season, provided the storage place is cool and dry.
110. To prepare winter squash for cooking, cut it open, remove the
seeds, and peel off the outside skin. Because of the hardness of the
covering, a cleaver or a hatchet is generally required to open the
squash and cut it into pieces. With this done, scrape out the seeds and,
with a very sharp large knife, peel off the skin. The squash may then be
cooked in any suitable manner.
111. MASHED SQUASH.--If winter squash is desired as a vegetable, it is
very often boiled and then mashed. Squash prepared in this way, with the
exception of the seasoning, is also used for pie that is similar to
pumpkin; in fact, many persons prefer the flavor of squash pie to that
of pumpkin pie.
Cut pieces of peeled winter squash into cubes about 1 inch in size. Put
these to cook in a small amount of boiling water, add enough salt to
season, and cook until tender and quite dry. Season the cooked squash
with pepper, add 1 tablespoonful of butter for each four persons to be
served, and, if desired to increase the sweet taste, add a small amount
of sugar. Mash until smooth and serve hot.
112. BAKED SQUASH.--Winter squash, because of its hard covering, is very
satisfactory when baked in the shell, as shown in Fig. 19. If it is not
desired to cook it in a whole piece, the squash may be cut into pieces
about 3 inches square or into triangular pieces.
[Illustration: FIG. 19]
Remove the seeds from the squash, sprinkle each with salt and pepper,
and dot with butter, as shown. Place in a hot oven directly on the grate
or in a shallow pan, and bake until the contents of the shells are
tender. Remove from the oven, and serve from the shells. If desired, the
squash may be scooped from the shells after baking, seasoned at that
time instead of when put in the oven, and then served in a
vegetable dish.