Choosing, Storing, & Preparing Squash
Choose squash that's firm and heavy, has a dry, non-shiny rind, and is free of cracks or bruises. If the rind is shiny or easily nicked, it was picked too early. Keep whole squash in a cool, dry place (not the fridge) for up to three months; refrigerate cut squash wrapped in plastic for up to two weeks.

Squash can be steamed, boiled, sauteed, or microwaved, but baking is the best way to preserve nutrients. If you cook squash whole, puncture it several times. Or cut it in half, remove the seeds, and drizzle with olive oil. Place in a dish, cut-side down. Add a quarter inch of hot water, cover, and bake at 400F until tender (about 45 minutes). Spoon out the flesh and discard the skin, which is inedible.  To save time, cut the squash into one-inch cubes before baking for 15 to 25 minutes. If you're really pressed for time, buy precut pieces and microwave until tender (eight to 15 minutes). And consider sprinkling the squash with your favorite spices before or after you cook it to bring out its natural sweet flavor.

Types of Squash
Acorn: Sprinkle with cinnamon to bring out the nutty flavor of its golden-orange flesh.
Butternut: Top this bell-shaped, sweet squash with cumin, cayenne, or paprika.
Hubbard: This knobby-skinned variety has a less-sweet flavor, so drizzle with maple syrup.
Kabocha (Japanese pumpkin): Dark green skin with creamy flesh that tastes like sweet potato. Saute with garlic and onions, or add to a curry dish.
Sugar Pumpkin: This sweet and smooth mini cousin of the jack-o'-lantern is perfect for pies.
Spaghetti: This cooked squash combs out like noodles. Add tomato sauce, or fry with cheese and eggs for veggie hash browns.
Turban: Small gourds have a hint of hazelnut and a mealy texture. Puree with butternut for soup.
 
Featured Recipe: Butternut Squash Soup
Yields: 8 servings
 
 
Directions
1. In a large saucepan, combine the squash and sweet potatoes. Cover with cold water and bring to a boil.   Cook for 25 to 35 minutes, or until very soft when tested with a sharp knife. Drain and return the vegetables to the saucepan. Stir in the broth, molasses, tarragon or sage, cinnamon, and nutmeg. Remove from the heat.
2. Coat a medium no-stick skillet with no-stick spray and place over medium heat until hot. Add the onions, apples and garlic. Cook, stirring occasionally, for 5-7 minutes, or until soft. Add to the squash mixture.
3. Working in batches, puree the squash mixture in a blender or food processor. Season with the salt and pepper. Return the mixture to the saucepan.
4. Cook over medium heat for 3 to 5 minutes, or until warm. Ladle into bowls. For each serving, swirl in 2 tablespoons of the buttermilk. Sprinkle with the parsley.
 
Nutritional Facts per serving
Calories 118
Fat .6 g
Saturated Fat .3 g
Cholesterol 1.9 mg
Sodium 337 mg
Carbohydrate 26 g
Fiber 3.4 g
Protein 4.3 g