The 35 recipes, including some from other chefs, are both surprising and uncomplicated. They range from classics such as Spaghetti Squash with Mushroom Sauce to interesting variations like Whole Wheat Zucchini Bread and Pumpkin-Pecan Pie. Winter squash is generally available year-round in North America, but they are freshest from September through February. Winter squash are mature squash that will keep for several months after harvest. They are always eaten cooked.
Most varieties have orange flesh that is slightly sweet with a nutty flavor.
Choose full-sized, mature fruit with a hard, tough rind. Look for squash that is heavy for its size. Avoid squash with cuts, punctures, sunken or moldy spots on the rind. A soft rind means that the squash is not mature and not good to eat. Store winter squash in a cool, dry place.