How do you pick out squash?

Stems should be tan, dry, and on some varieties, look fibrous and frayed, or corky . Fresh green stems and those leaking sap signal that the squash was harvested before it was ready. Ripe squash should have vivid, saturated (deep) color and a matte, rather than glossy, finish.

How do you pick a good butternut squash?

When choosing one at the store, be sure to select one with a creamy tan color . Light surface scratches are normal, but avoid choosing one with soft spots, bruises or cuts. Butternut squash should also have a matte finish. If it's shiny, it means it was picked too early.

How long after picking squash can you eat it?

Some varieties of winter squash store longer than others. Types with thin skins – delicata (my favorite!), acorn, and spaghetti should be eaten within two months of harvest , whereas butternuts and hubbard types can store for anywhere from 4 – 8 months.

How do you know when winter squash is ripe?

To check your squash for ripeness, press your thumbnail against the rind. If your thumbnail easily pokes through then the squash is not fully ripe yet . If your thumbnail cannot break through the rind and leaves only a dent at the most, then it is ready to harvest and to eat or put into storage.

Will butternut squash ripen if picked green?

Unlike some fruits, butternut squash does not continue to ripen after it's picked , so it's important to wait until it reaches its prime.

What should a ripe butternut squash look like?

The One Way To Tell Butternut Squash Is Ripe Light to dark green spots on the skin tells you it's definitely not ready to be eaten. If the skin is very pale—more creamy white than tan—it's not ripe. Look for a rich tan, darker amber, or orange color . It should also be matte, not glossy.

What does butternut squash look like when it's ready to pick?

Butternut squash are mature (ready to harvest) when the skin is hard (can't be punctured with the thumbnail) and uniformly tan in color. When harvesting, leave a 1-inch stem on each fruit.

How do you tell a good squash?

A fresh squash should feel solid and firm . Stem: Inspect the stem if it's still attached, and check to see that it's not dried up, brown or moldy. These are all bad signs that it's time to throw the squash away.

How do you pick squash at the grocery store?

Look for a smooth, dry, crack-free rind that has no soft spots and feels heavy for its size (roughly one to two pounds.) If you can nick the skin easily with your fingernail, the squash might not be fully mature.

How do you pick squash from the store?

Avoid cracks, cuts, and soft spots . Take an even closer look at the surface to make sure there are no cuts, cracks, or soft spots. Cuts and cracks can signal that the squash was harvested too early or that it was mishandled in transit, while soft spots can cause mold to easily grow.

How can you tell if squash is fresh?

Signs Of Spoilage Fresh squash is firm to the touch and will have a thumping sound if you slightly tap on it . A squash with soft spots and is soft to the touch, is a sign that the squash has gone bad. And if it starts to leak fluid, that's a sure sign that the squash is spoiled.

Winter Squash and Sage Blini Recipe (2024)

By Tara Parker-Pope

Total Time: About 1 hour 30 minutes
Rating: 4(36)
Notes: Read community notes

Pancakes are a great vehicle for many vegetables. These are simple buttermilk/buckwheat blini with puréed butternut squash and sage whisked into the batter. I make them small and serve them as hors d’oeuvres. For vegetarian blini I top them with drained yogurt and a small spoonful of the sautéed winter squash with anchovies, capers and olives in this week’s recipes. You can also go the more traditional blini route and top with smoked salmon.

Featured in: Well's Vegetarian Thanksgiving 2011

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Ingredients

Yield:50 to 60 blini, depending on the size.

1pound butternut squash, seeded, membranes removed
½cup (2½ ounces) whole-wheat flour
½cup (2½ ounces) buckwheat flour
½cup (2½ ounces) all-purpose flour
2teaspoons baking powder
1teaspoon baking soda
1teaspoon sugar
½teaspoon salt
2eggs
1½cups buttermilk
3tablespoons extra virgin olive oil, or a combination of olive oil and canola oil
1tablespoon slivered sage leaves

Ingredient Substitution Guide

Nutritional analysis per serving (55 servings)

30 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 52 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Step
1
Preheat the oven to 400 degrees. Line a baking sheet with foil and lightly oil the foil. Lay the squash on the foil, skin side up, and roast until it is thoroughly tender when pierced with a knife or skewer, 45 minutes to an hour. Remove from the heat, allow to cool until you can handle it, then remove the skin and purée in a food processor fitted with the steel blade or in a standing mixer fitted with the paddle. You should have about ¾ cup of purée.
Step
2
Sift together the flours, baking powder, baking soda, sugar and salt. In a medium bowl, beat the eggs and whisk in the buttermilk and the puréed squash. Add 2 tablespoons of the oil and whisk together.
Step
3
Heat the remaining oil over medium-high heat in a small skillet and add the slivered sage. Fry the leaves for about 10 seconds, until they are beginning to crisp, and remove from the heat. Allow the oil to cool, then add to the liquids in the bowl. Quickly whisk in the flour mixture.
Step
4
Heat a griddle over medium-high heat and ladle 1 to 2 tablespoons of batter for each pancake. They should be about 2 to 3 inches in diameter. Cook until bubbles break through; flip over and cook until lightly browned on the other side. Remove from the heat.

Tip

Advance preparation: You can make these weeks or even months ahead and freeze them. Stack them about 8 to a stack, with small squares of parchment or wax paper between each one to prevent them from sticking. Wrap each stack tightly in plastic, then place in freezer bags. Thaw in a microwave or in a medium oven.

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Private Notes

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Cooking Notes

emcee5 years ago

Um, anchovies are not vegetarian. What is an equivalent taste?

Jennie1 year ago

I made these in a waffle iron, and served with butter-sauteed apples and onions with slivered sage, a drizzle of pomegranate molasses, and some chèvre whipped with buttermilk and salt. It was a delicious dinner but I can't say the waffles tasted like anything much--they were purely a delivery system for the toppings.

Annapurna2 years ago

It's delicious with butternut squash but I have used sweet potato puree with great success. I make this all the time and freeze them. They reheat nicely in the toaster!

Lindsey C.3 years ago

These were fabulous! We did 1/2 Bob’s 1:1 GF Flour & 1/2 Buckwheat Flour, and loved it. We did thyme instead of sage and served with thick cut bacon for breakfast with maple syrup and pomelos. Wonderful savory twist, thanks for this.

Anika3 years ago

I was SO looking forward to this as I love buckwheat flour and sage...alas, I can't taste any of these ingredients in the final product. :( It was really easy to make though. And the batter was beautifully easy to make and work with.

Gen3 years ago

I turned this exact recipe into waffles (as others suggested). Turned out great. Added some nutmeg and served with mushrooms cream sauce. Delicious.

frankie4 years ago

Do you add the crisped sage leaves to the batter?

emcee5 years ago

Um, anchovies are not vegetarian. What is an equivalent taste?

Rosy6 years ago

try in a waffle iron

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Winter Squash and Sage Blini Recipe (2024)

By Tara Parker-Pope

Print Options

Ingredients

Nutritional analysis per serving (55 servings)

Preparation

Ratings

Private Notes

Cooking Notes

FAQs

How do you pick out squash? ›

How can you tell if squash is fresh? ›