Julie Van Rosendaal: 6 ways to love winter squash

Winter squash is taking up space in markets around town these days, in shapes and colours you can’t normally get year-round.

Inexpensive, low in calories and high in fibre and beta carotene, all types of gourds — from butternut to pumpkin to delicata to hubbard — have huge mealtime potential beyond Thanksgiving.

They’re worth inviting to dinner - even when you don’t know your winter squash by name.

1) Make some soup

Winter squash is known for its ability to transform into delicious, sippable soup. Saute an onion until it’s soft, add garlic and ginger, curry paste if you like, then cubed squash and stock.

Simmer until soft, adding a diced apple and thyme or sage instead of the curry if you prefer, then add a splash of cream or coconut milk and puree with a hand-held immersion blender right in the pot.

2) Pretend it’s pasta

Spaghetti squash is known for its stringy, spaghetti-like texture once cooked. Cut a large-ish squash in half, brush with oil and bake (or microwave) until tender.

Stuff with chunky meat and veggie tomato sauce and top with grated mozzarella, then return to the oven until bubbly and golden.

3) Roast it

Roasting squash is easy. If you can easily peel and cube it, toss the cubes with olive or canola oil and spread them out in a single layer on a rimmed baking sheet.

Otherwise cut it in half, lengthwise, scoop out the seeds and rub it with oil. Sprinkle with salt and pepper and roast at 425-450F for 20-30 minutes for cubes (stirring them around once or twice) or 45 for squash halves, or until tender and turning golden on the edges.

Roasted squash is delicious as-is, added to salad or pasta, tossed with couscous and crumbled feta or goat cheese, or whizzed into soup.

4) Put it on pizza

Roasted squash is also delicious on pizza with sundried tomatoes or crumbled sausage, pesto and crumbled feta or dabs of goat cheese along with the mozzarella.

5) Stuff ravioli

It’s easy to assemble homemade ravioli using fresh wonton wrappers. Mix roasted (or otherwise cooked) squash with goat cheese, chopped fresh sage, salt and pepper and put a small spoonful in the middle of each wrapper.

Moisten the edge with a dab of water and seal, squeezing out any air bubbles. Boil for three minutes, or until they float to the surface. Remove with a slotted spoon and toss around in a hot pan of browned butter before serving.

6) Make a curry

Squash goes so well in a saucy curry. Simmer chunks in coconut milk with regular or Thai curry paste, garlic and ginger. Add chicken or chickpeas and torn kale or chopped fresh cilantro for a simple, healthy, inexpensive meal.