What causes stringy winter squash?
I know that spaghetti squash is supposed to be stringy; this question is not about that.
When I cook winter squash, I cut the squash in half, remove the centre (seeds/strings), rub the flesh with olive oil (sometimes stuff the cavity with stuffing), and bake in the oven for 30-40 min at 350oF until tender.
However, I notice that pretty much all of the acorn and butternut squash I bake comes out stringy and tasting awful. It's gotten to the point where I don't buy them anymore, because I wind up throwing it out. I'm not sure if it's because I'm purchasing unripe squash or if it's because I'm cooking them wrong (although I have cooked many an acorn and butternut squash this way for years without problems up until about a year ago).
I don't seem to have this problem with buttercup squash (which, in my opinion, is much tastier, but harder to find in my area). Somehow I doubt that all of the acorn and butternut squash in the Chicagoland area is somehow just bad, although I have tried purchasing these types of squash at many different grocery stores and even farmers markets to try to see if it was an issue with a particular store.
Are the squashes I'm cooking with underripe? Overripe? Is it a cooking problem? How can I ensure that I'm buying a good acorn or butternut squash when I'm at the grocery store?
Best Answer
Well it's possible they are over ripe. Acorn squash should be dark green or mostly so when it's ready to eat. It turns orange when it's ripe, but just like many circubits and cucirbits (squashes and melons(including cucumber)) you don't want to eat them when they are ripe, you eat them before they start to ripen.
How you store them makes a difference in the long term but not so much in the short term. Last year we had a batch of acorn squash that was thin and stringy and not tasty just like you described. I think they didn't get enough water at the farm that grew the Walmart acorn squashes.
On the other hand, I have held on to acorn squashes for 2 years in the cool, and dark and they were still quite tasty.
Just try again, but try a different source for them for now.
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These dates get more flexible for fruit grown further south, and growers can shift them a bit by storing squash under conditions that hasten or slow ripening. Eventually, however, all squash go downhill, either by succumbing to decay or by losing so much starch that they turn stringy.Why is my butternut squash stringy?
If there are any minor mushy or rotten spots, cut them out. Over time the seeds' section might turn stringy and look kind of disgusting. That's the butternut starting to dehydrate. It's normal and nothing to be concerned about.How do you fix stringy butternut squash?
5. For super flavorful butternut squash, simmer it in a butternut squash broth. The stringy, fleshy stuff you scoop out of the middle might not be good enough to eat, but it's good enough to add some flavor to stock. Cook it down in a pot of water, and then use it as stock for your soup.Why is my cooked butternut squash stringy?
If the squash is stored for a long time, the part with the seeds can start to look somewhat stringy and generally gross. That's normal; just cut it out and enjoy the rest.Why is acorn squash stringy?
When comparing, be aware that a lighter weight acorn squash has lost moisture through the skin and will be drier. Look for some partial orange on the skin as a sign of maturity. On the other hand, too much orange coloring on the skin indicates an overripe squash which will be dry and stringy.How to Avoid Common Squash Problems
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