IN SEASON IN DECEMBER

Winter squash are native to North America and have been prized for many years for their protein rich seeds.  Although they are harvested in the late fall, they are called winter squash because their hard, thick rind allows them to be stored through the winter months when little else is available.

The most common varieties are Butternut (long, tan colour, bulbous on one end; sweet nutty flavour) and Acorn (dark green with blushes of orange; sweet squashy flavour). Choose squash with a dry and corky stem attached; this tells you that it stayed on the vine until full maturity. When fully mature, you should not be able to pierce the skin with your fingernail.
Steamed winter squash can be a subtle addition to risotto, especially with walnuts for texture. Roasting squash intensifies its flavour; it becomes caramelized, dense and buttery. Roasted squash is perfect for filled pastas, drizzled with butter and fried sage.