In Season: Similar to other types of winter squash such as pumpkins and acorn squash, butternut squash are at their best from early fall through winter.What to Look For: Butternut squash have a hard, light-tan rind and a golden-orange flesh. They range in size from 6 to 12 inches long and weigh between 2 and 5 pounds; choose one that feels heavy for its size. The skin should be smooth and uniform in color with a matte surface.How to Store: This hardy squash can be kept for up to three months in a cool, dry place. Do not refrigerate.
In Season: Acorn squash is at its peak from October through December, though many supermarkets carry it year-round.What to Look For: With its ridged, dark-green skin, sweet yellow-orange flesh, and handy size, acorn squash is one of the most popular winter squashes. Choose acorn squash that is heavy for its size, with a hard skin free of blemishes.How to Store: The squash's sturdy exterior allows it to be stored at room temperature for up to one month, or longer if kept in a cool, dark place.
The casserole is an underappreciated dish. It's the kind of simple, honest cooking that draws compliments not because it looks amazing, but because it’s delicious. Squash is a vegetable equivalent, simple, unassuming, and readily available. When you pair the two, the result is dinnertime dynamite. Try our summer and winter squash casserole recipes and see.
Zucchini is full of surprises. It's a fruit, though it's most often treated like a vegetable. It can grow to great sizes, is low in calories, and has more potassium than a banana! And here’s one more reason: It makes a superb casserole.
To save time, grill and assemble this layered no-bake "lasagna" beforehand, and then serve it chilled or at room temperature. Cheese lovers can replace the grilled tofu with slices of fresh mozzarella.