Nutritious winter squashes come into season in the early fall and last in storage through the spring. They are rich in antioxidants beta-carotene and vitamin C, which we need in the winter months to keep us healthy, plus they are versatile in the kitchen, but despite all that’s going for them, their awkward shapes and sizes make them seem difficult to handle in the kitchen. In the following videos Ann will show you the basics of how to make the best of this bounty. Look and learn!

How to handle Winter Squash

Come into Ann’s kitchen and check out the delicious types of winter squashes that come into season in the fall. Starchy winter squashes are versatile in the kitchen, and Ann has picked up some of her favorites to talk about and cook: butternut, acorn, Delicata, spaghetti and calabasa, aka kabocha. Look and learn!

How to Cut Acorn Squash

Watch as Ann shows you the easiest ways to get into these delicious little squashes, and a couple of basic ways to cook them, as a side or even a main. Look and learn!

Basic Spaghetti Squash

This wonderful veggie can double for pasta in low-carb diets. Ann will show you the basic way to bake them for use in any number of tasty dishes. Look and learn!

How to Cut Butternut Squash

This versatile squash can be used for all manner of dishes from soups to stews to roasts, but cutting into one can be daunting. Don't worry! Ann will show you the easy way to do it. Look and learn!