Winter squash, which includes acorn squash, butternut squash, pumpkin, and other varieties, is low in fat and sodium. It is an excellent source of vitamin A and fiber.

SELECTION AND STORAGE:
Winter squash should be heavy for its size with a hard, tough rind that is free of blemishes or soft spots. Store it in a cool, dry place and use it within 1 month.

PREPARATION:

TO BAKE:
Wash squash and cut it lengthwise. Smaller squash can be cut in half; larger squash should be cut into portions. Remove seeds and place squash in a baking dish. Bake at 400°F for 1 hour or until tender. Seeds can be toasted at 350 degrees F for 20 minutes.

TO STEAM:
Wash, peel, and remove seeds. Then cut squash into 2-inch cubes or quarter, leaving rind on (it will remove easily after cooking). Bring 1 inch of water to a boil in a saucepan and place squash on a rack or basket in the pan. Do not immerse it in water. Cover the pan tightly and steam the squash 30 to 40 minutes or until tender.

TO MICROWAVE:
Wash squash and cut it lengthwise. Place it in a baking dish and cover the dish with plastic wrap. Microwave until tender, using these guidelines:

ACORN SQUASH
1/2 squash, 5 to 8 minutes;
1 squash, 8 1/2 to 11 1/2 minutes.

BUTTERNUT SQUASH
2 pieces, 3 to 41/2 minutes.

HUBBARD SQUASH
(1/2-pound pieces) - 2 pieces, 4 to 6 1/2 minutes.

Source: University of Kentucky Cooperative Extension Service