Purchasing: Select any squash without any dark, soft spots. Many squash are naturally bumpy, and different varieties vary greatly in color, size, shape and flavor. Ask your farmer about what each variety is best used for (pies, soups, roasting). Many farmers at our markets grow heirlooms, varieties that have been grown in New England throughout history.
Storing: Refrigerate cut pieces, but the fridge is too humid for whole squash. Winter squash store best at a cool room temperature (50 – 60 degrees F) in dry conditions (60 – 70% relative humidity).
Cooking and Eating: Medium sized varieties (buttercup, red kuri, kabocha) can be halved and roasted, cut-side down at 425 degrees for 30 minutes.Thin-skinned varieties (acorn, butternut, delicata) can be peeled prior to cooking. Larger and harder varieties (hubbard, turban) can be opened by using a sharp cleaver to split the rind, or by driving a chef’s knife into the squash with a mallet. Once it is split, it can be banged on a hard surface and pulled apart.