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Quick & Kosher Winter Squash: Fast Facts


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Winter Squash

Quick & Kosher Squash Facts & Fantasies:

Winter squash comes in many varieties, with names that run the gamut from the sublime to the ridiculous. Today, you can find butternut squash, acorn squash, delicata squash, hubbard squash, kabocha squash (pronounced kuh-BOW-tcha), heirloom and roasting pumpkins (I’m not making this up), sugar pie and sweet pumpkins, spaghetti squash, turban squash, and tichel squash (just kidding on that last one).

Thick, tough shells protect the sweet, rich flesh inside winter squash, which makes them excellent storage vegetables, if you’re inclined to store.

The queen of them all is butternut squash (in my humble opinion) because its sweet flesh is thick, moist, has very few seeds, and it’s easy to peel. It roasts and sautés quickly, and mashes and purees smoothly (perfect for soup) — which is more than I can say for most veggies.

As if that’s not enough, it’s also good for you. Butternut squash delivers an ample dose of dietary fiber, and it has significant amounts of potassium (for bone heath). It’s high in vitamin B6, (for the nervous and immune systems) and beta-carotene (which your body converts to vitamin A).  With only a 1-cup serving you get nearly half the recommended daily dose of antioxidant-rich vitamin C.

It will protect you too. Because of its high antioxidant content, it has tremendous anti-inflammatory effects, which could help reduce risk of inflammation-related disorders such as rheumatoid arthritis and asthma, and its carotenoids protect against heart disease.

There is no truth to the rumor that butternut squash will turn your hair a gorgeous shade of blond, nor can it program your new phone.

Try these sensational squash recipes: Acorn Squash Stuffed with Chard and White Beans, Butternut Squash Pilaf, Winter Squash Chicken Tzimmes, Roasted Butternut Squash with Apples, Baked Pumpkin with Corn Apple Pudding.

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About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




2 Responses to Quick & Kosher Winter Squash: Fast Facts

  1. People tell me that Acorn Squash seeds (but not the fibers with them) are very good baked, and it’s worth sorting them from the fibers. Is this true? It sounds like too much work to try it, but if it’s worth it, I will. Please let me know soon.

    Todah Rabah,

    Yehudit Kanoon

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