There are so many different species with what many of us call, "Winter Squashes". Technically they are known as genus Cucurbita. These wonderful squashes are typically harvested once they mature, The skin has toughened and is not easily punctured and the seeds within each fruit have matured. Most winter squash has a pretty long shelf life after harvested if kept properly stored. Typically 3 to 4 months sometimes even longer. Most of us are familiar with Butternut, Acorn, and Spaghetti squash. But have you tried a Kuri or a Sweet Dumpling?
Red Kuri~Commonly known as a Hubbard Squash or Orange Hokkaido. They have a smooth tender silky texture but firm flesh inside once they are cooked. Their taste is known to have an earthy, chesnut flavor that is very sweet. Once it is baked it makes great soups, pies, purees and breads. For simple preparation they are wonderful roasted. Not only are they tasty but are packed full of fiber. Their deep color of orange/red is full of beta carotene. They also provide vitamin A and vitamin C, some of the B vitamins, calcium, potassium, iron, riboflavin and thiamine.
Sweet Dumplings~ They have flesh that taste very similar to that of a sweet potato, and the skin is edible is as well. Use sweet dumpling squash are sweet, nutty flavor and a smooth, creamy texture but the flesh is fairly dry which helps it to caramelize when it's roasted. They are great to use in recipes calling for sweet potatoes or pumpkin. Another great feature for this squash is they are typically small and compact enough to use a one serving squash stuffed. Sweet Dumplings are typically extremely High in Vitamin A and C as well as they contain small amounts of iron and calcium.
Jack Be Little~ It is amazing but these little pumpkins are not just for decoration but are a very healthy little individual pumpkin. They can be prepped for both sweet and savory dishes. There taste is very meaty like that of a common pumpkin. These pumpkins are extremely small and are just for individualized servings. Great for slicing roasting or baking whole. They give you a hefty dose of beta carotene, which is partially converted into vitamin A. Their flesh contains lots of fiber as well as vitamins C and E.
Cheese Pumpkins~ Sometimes called a Cinderella pumpkin. Amazingly enough these Heirloom Pumpkins are deep orange within, moderately sweet, earthy and savory once cooked. Their flesh is smooth and stringless which makes them great for soups, pies, muffins, cakes, or bread. Better yet they have a long storage life after harvest. Their seeds are great for drying and roasting. All pumpkins are known for containing a significant source of beta carotene which benefits your eyes and skin. They also contain more than ¼ of the recommended daily amount of vitamin A and tons of potassium. This pumpkin also has zero cholesterol and hardly any source of fat. In addition, a cup of this cooked pumpkin is less than 25 calories!
Red Kabocha Squash~ Kabocha squash is a Japanese winter squash that we have adapted to our culture. It is squat, like its green counterpart, and has faint white stripes running from top to bottom. It has a savory nutty flavor that makes soups and roasted squash a rave. You can substitute in recipes that call for pumpkin or butternut. It is also an excellent source of soluble and insoluble dietary fiber. It is a powerhouse of beta carotene, Contains lots of Vitamin A,C, Folic Acid, and Potassium. Kabocha squash also carries a good amount of other B-complex groups of vitamins like pyridoxine, thiamin, pantothenic acid, riboflavin, and minerals like copper, selenium, calcium, iron, manganese, phosphorus, and zinc.
Mashed Potato Squash~ Is just a simple Nickname for this white hybrid Acorn Squash. As you look around at the farmer's market among all the colorful winter squashes, you might spot a stark white squash. It is perfect for mashed potatoes hence its' name mashed potato squash This squash resembles mashed potatoes when cooked and fluffed. They are high in Vitamin A and C and are a lower-carb source than potatoes.
Honeynut Squash~ Is a winter squash cultivar bred from butternut and buttercup squash. It has a similar shape and flavor to butternut squash but averages about half the size of a butternut and is significantly sweeter. It is wonderful roasted, grilled, cooked, pureed for soups, breads, pies, and muffins. It is extremely versatile in its preparation. Honeynut has about two to three times the amount of beta-carotene as butternut and is high in vitamin C.
Basic Storing and Handling Information for Winter Squash
Handling: The most difficult thing about winter squash is peeling it -even smooth-skinned varieties, such as butternut, can defeat many peelers. For acorn and other bumpy squash, you have no choice but to cook with the skin still on.
Storing: Winter squash will last 3-6 months stored at room temperature in a dry and cool (50-55 degrees) but not cold location.
Freezing: Cook the squash until soft, scoop out the flesh, pack in freezer containers, label, and place in the freezer.
Seeds: Wash, drain, remove strings from squash. They can be eaten raw or roasted and salted.
Kuna aina nyingi za aina mbalimbali za kile ambacho wengi wetu huita, "Squashes za Majira ya Baridi". Kimsingi zinaitwa jamii ya Cucurbita. Kwa kawaida, squash hizi nzuri hukusanywa zinapokomaa, ngozi imezidi kuwa ngumu na haipatikani kwa urahisi, na mbegu ndani ya kila matunda zimekomaa. Mchuzi mwingi wa majira ya baridi kali huhifadhiwa kwa muda mrefu baada ya kuvunwa ikiwa umehifadhiwa vizuri. Kwa kawaida ni miezi mitatu hadi minne, wakati mwingine hata zaidi. Wengi wetu tunajua vizuri kuhusu butternut, acorn, na spaghetti squash. Lakini je, umejaribu Kuri au Sweet Dumpling? Red Kuri~Kujulikana kama Hubbard Squash au Orange Hokkaido. Wao huwa na umbo laini la hariri lakini nyama yao huwa imara ndani wanapopikwa. Ladha yao inajulikana kuwa na ladha ya udongo, ya chestnut ambayo ni tamu sana. Mara tu inapopikwa, hutengenezwa supu, keki, mchuzi, na mikate. Kwa ajili ya maandalizi rahisi wao ni ajabu roasted. Si kwamba tu zina ladha nzuri, bali pia zina nyuzinyuzi nyingi. Rangi yao nyekundu ya machungwa-nyekundu imejaa beta-carotene. Pia hutoa vitamini A na C, baadhi ya vitamini B, kalsiamu, potasiamu, chuma, riboflavin na thiamine. Keki za dumplings ni za kawaida, na nyama yake ina ladha ya viazi vitamu, na ngozi yake ni ya kula. Sweet dumplings ni tamu, nutty ladha na laini, cream texture, lakini nyama ni kavu kabisa, ambayo husaidia caramelize wakati ni roasted. Wao ni bora kutumia katika mapishi wito kwa ajili ya viazi tamu au matango. Sehemu nyingine ya squash ni kwamba ni ndogo na ndogo sana kwa ajili ya kuhifadhi. Kwa kawaida dumplings tamu zina vitamini A na C nyingi na pia zina kiasi kidogo cha chuma na kalsiamu. Jack Be Little ni aina ya mchuzi wa mchuzi wa mchuzi ambao ni mzuri sana kwa ajili ya kuvutia na kuvutia. Zinaweza kutengenezwa kwa ajili ya vyakula vitamu na vyenye ladha nzuri. Ladha yake ni yenye nyama sana kama ile ya matango ya kawaida. Matango hayo ni madogo sana na yanatumiwa kwa ajili ya watu mmoja-mmoja tu. Ni nzuri kwa ajili ya slicing, roasting au baking nzima. Kwa mfano, unaweza kupata beta-carotene ambayo inabadilishwa kuwa vitamini A. Nyama yake ina vitamini C na E, na pia ina nyanya nyingi za nyanya. Kwa kushangaza, matango haya ya Heirloom ni ya rangi ya machungwa ndani, tamu kwa kiasi, yenye udongo na yenye ladha mara tu yanapopikwa. Nyama yao ni laini na haina kamba ambayo huwafanya kuwa bora kwa supu, pies, muffins, keki, au mkate. Bora zaidi ni kwamba zinaweza kuhifadhiwa kwa muda mrefu baada ya kuvunwa. Mbegu zao ni nzuri sana kwa ajili ya kukausha na kuchoma. Kwa sababu ya kuwa na kiasi kikubwa cha beta carotene, matango yana faida kwa macho na ngozi. Pia zina zaidi ya nusu ya kiasi cha kila siku kinachopendekezwa cha vitamini A na potasiamu. Pia, matango hayo hayana kolesteroli na hayana mafuta mengi. Kwa kuongezea, kikombe kimoja cha matango hayo yaliyopikwa kina kalori chini ya 25! Kabocha squash ni aina ya squash ya majira ya baridi kali ya Kijapani ambayo imebadilishwa na utamaduni wa Kijapani. Ni squat, kama mwenzake kijani, na ina mistari nyeupe dhaifu mbio kutoka juu hadi chini. Ina ladha tamu ya karanga ambayo hufanya mchuzi na squash iliyokaangwa iwe yenye kupendeza sana. Unaweza kutumia mchuzi wa mchuzi katika mapishi yanayohitaji mchuzi wa mchuzi au mchuzi wa mchuzi. Pia ni chanzo kizuri cha nyuzi za chakula zinazoweza kuyeyuka na zisizoweza kuyeyuka. Ni nguvu ya beta carotene, Ina mengi ya vitamini A, C, Asidi ya Folic, na Potasiamu. Kabocha pia ina vikundi vingine vya vitamini vya B-complex kama vile pyridoxine, thiamine, asidi ya pantothenic, riboflavin, na madini kama vile shaba, selenium, kalsiamu, chuma, manganese, fosforasi, na zinki. Mashed Potato Squash~ Ni jina la utani rahisi kwa ajili ya hii nyeupe mseto Acorn Squash. Unapotazama sokoni ya wakulima, kati ya matango mengi yenye rangi nyingi, huenda ukagundua matango meupe kabisa. Ni kamilifu kwa ajili ya mashed viazi kwa hiyo 'jina lake mashed viazi squash squash hii inafanana mashed viazi wakati kupikwa na fluffed. Pia ina vitamini A na C nyingi na ina wanga mdogo kuliko viazi. Honeynut Squash~ Ni aina ya squash ya majira ya baridi kali iliyozalishwa kutoka kwa butternut na buttercup squash. Ina umbo na ladha sawa na squash ya butternut lakini kwa wastani ni karibu nusu ya ukubwa wa butternut na ni tamu zaidi. Ni nzuri sana kuchomwa, kuchomwa, kupikwa, kuchomwa kwa ajili ya mchuzi, mkate, keki, na muffins. Ni rahisi sana kutayarishwa. Honeynut ina karibu mara mbili hadi tatu ya kiasi cha beta-carotene kama butternut na ni juu katika vitamini C. Hifadhi ya msingi na utunzaji wa habari kwa ajili ya kushughulikia squash ya majira ya baridi: Jambo gumu zaidi kuhusu squash ya majira ya baridi ni peeling - hata aina laini-skinned, kama vile butternut, inaweza kushindwa peelers wengi. Kwa ajili ya akini na squash nyingine zenye miiba, huna chaguo ila kupika ukiwa na ngozi bado. Kuhifadhi: Mti wa squash wa majira ya baridi kali utahifadhiwa kwa miezi 3-6 kwenye joto la chumba katika mahali kavu na baridi (degrees 50-55 lakini sio mahali baridi). Kuhifadhi: Pika squash hadi iwe laini, uchukue nyama, weka ndani ya vyombo vya kufungia, weka lebo, na u iweke kwenye friji. Mbegu: Osha, timiza maji, ondoa nyuzi kutoka kwa squash. Zinaweza kuliwa zikiwa mbichi au zikiwa zimechomwa na kuchemshwa.