How long have you been storing that winter (acorn, butternut, Hubbard, pumpkin are some of the varieties) squash? It is a cold-weather savior, but after a couple of squash dishes and a few months of collecting winter squash recipes, we can lose interest. Don’t. They contain lots of energy-giving carbohydrates, iron, and vitamins A and C, all desperately needed in the dead of winter.
Here is a recipe to add to your collection. It’s sweet and sour, it is delicious hot or cold, and it can be a starter served with fresh mozzarella or served as a side with roasted fish or chicken.
Recipe: Superb Sweet and Sour Squash
Tip: Cutting squash can be difficult. Deborah Madison suggests using a heavy knife or meat cleaver to cut lengthwise along the squash and then hitting the blunt edge of the knife with a mallet to drive it through, like a wedge, to open. When shopping, look for firm and hefty squash — the heavier they are, the denser and moister the flesh.
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