Get to know our favorite winter squash (plus how to clean, cut, and cook them).
I have a produce problem. At the weekend farmers market, basking in the glories of the sunlit vegetables, I tend to get overambitious and buy more things than I should. By week's end, after an impromptu dinner out or a couple late nights at work, things have gone south in my fridge: The rainbow carrots that looked so bright on Saturday are bending; the once-crisp baby bok choy is sporting some sag and wrinkles.
If you're browsing the farmers market you'll likely find a wide variety, from the huge, thick-skinned blue hubbard to the small, mild acorn squash. An unfamiliar, funny-shaped squash may look formidable, but all squash are pretty similar, so if you've worked with one kind of squash, working with a new one won't be all that different. Here are our favorite winter squash and how to clean, cut, and cook them.
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