Selecting/Evaluating Winter Squash

Acorn and butternut are the squashes I most often purchase and, all too often, they prove to be pale, watery and flavorless. Roasting them, of course, can help improve flavor but that's not always my preferred cooking method. Does anyone have tips, suggestions or, better still, fail safe methods for evaluating squash in the market?

• Posted by: wcbixby
• March 26, 2011

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