All Squash, no waste!

Even though harvest season is coming to an end, we can still enjoy a few varieties of vegetables like pumpkins, carrots, parsnips, garlic, and even some leafy greens like spinach. The end of the harvest is also the perfect time to cook and preserve squash! Versatile, nutritious, and local, squash lends itself to a wide range of culinary uses. Here are a few simple zero-waste tips to make the most of these beautiful autumn vegetables!

Store Root Vegetables As-Is

Squash can be stored whole for a long time! In fact, when kept intact, they can last from 1 to 6 months in a cool, dry, and dark place. Before storing, make sure to wash and dry them thoroughly to prevent mold. This way, you can enjoy squash for months with minimal effort.

Eat the Skin

Did you know that the skin of certain squash varieties is edible—and even delicious? Acorn squash, delicata, and buttercup squash have skins that become very tender when cooked. Not only does this save time, but it also reduces what ends up in the compost. Bonus: you get extra fiber, vitamins, and antioxidants!

Roast the Seeds

Are you the type to scoop out squash seeds and toss them straight into the compost? You might want to reconsider—it's super easy to turn squash seeds into a tasty, healthy snack! Just wash and dry them well, coat them with a bit of oil and your favorite spice mix—sweet or savory. Try salt, garlic powder, smoked paprika, chili, cumin, or even cinnamon, nutmeg, and maple syrup. Bake at 325°F for 15 to 20 minutes, and voilà!

If You’ve Really Stocked Up…

If you’ve gone all-in on squash or if they don’t seem to store well in a dark, cool place, you can always transform them to preserve them longer. Here are a few ideas:

• Freezing: Cut into small pieces and store in airtight bags. You can also puree them and freeze in ice cube trays. This puree is great for muffins or sauces.
• Dehydration: Sliced squash or squash powder can be used to enrich soups, sauces, or legume-based dishes like dahl or curry.
• Canning: Squash can be canned in cubes or as part of a recipe. Since they’re low in acidity, they must be pressure-canned using an autoclave.
• Lacto-Fermentation: Squash is a great candidate for lacto-fermentation! Cut into cubes or thin slices, blanch tougher varieties first. You can even leave the skin on for the varieties mentioned above. Add garlic, ginger, and bay leaves to elevate your cozy winter dishes with fermented squash.

A Food Fight article presented by Jour de la Terre