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Squishing squash into your diet |
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Written by Erin Frustaci
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Wednesday, 18 October 2006 |
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 As the seasons turn, it’s that time of year again when like bathing suits and tanktops, tossed salads and ripe fruits get tucked away for another year. Chilly weather invites warm and hearty meals to the table and festive fall produce invade grocery stores.
From butternut and spaghetti to Kabocha and acorn, squash comes in all shapes, colors and sizes. When it comes to cooking though, this family is often reserved for the centerpiece. Sometimes mistaken as the pumpkin’s ugly stepsister, squash can scare even the most seasoned chef.
 “Squash looks intimidating,” said Sarah Tomsic of Wellington. “Often we get in a rut where we just cut them in half, sprinkle with brown sugar and pop them in the oven.”
Tomsic, an instructor with Salud, Whole Foods Market’s cooking school said a lot of fun and tasty dishes can be made with squash.
“Plus it’s so good for you,” she said.
Right now is prime squash season in Colorado. While the odd-looking fruits will grace the produce isle in abundance through November, if kept in a cool dry place, squash can last all winter long.
 During a recent cooking class at Whole Foods Market, Tomsic taught a handful of people how to cook Squash-licious dishes.
From a butternut squash and pear soup to acorn squash risotto, a warm autumn aroma filled the kitchen.
Tomsic warned students to wear gloves when handling raw butternut squash so the harsh acid doesn’t tear up skin. While making grilled spaghetti squash with browned basil butter, parmesan and salt, Tomsic said an alternative would be to top the squash with spaghetti sauce. The stringy yellow pieces resemble pasta, but have a sweet taste.
Kary Nelson of Fort Collins said she always seems to buy squash and never ends up using it. She grows zucchinis and pumpkins in her home garden and has grown acorn squash before. This year though, she is going to try cooking with more squash.
Nelson has attended several Salud cooking classes and enjoys the food and company of meeting new people.
Jan Findlater, director of Salud Cooking and Lifestyle School, said the school is one out of about 12 Whole Foods schools out of 185 stores.
A variety of classes are open to the public each month.
Joanie Frantz and her sister Stephanie Frantz attended the squash cooking class and hope to attend more classes in the future.
“It’s a fun way to meet new people,” Stephanie said.
The sisters are also next door neighbors and took squash recipes home to try in their own kitchens.
“I can’t wait to try the acorn squash Risotto,” Joanie said.
Recipes
Try these recipes. Butternut Squash & Pear Soup and Roasted Kabocha Squash & Tomatillos.
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