Winter Squash! I love the variety of colours, shapes, flavours, textures... There are so many ways to enjoy squash, and each type stars in unique ways.
Back Row, Left to Right: Tan Acorn, Green Acorn, Orange Sunshine Kabocha, Vegetable Spaghetti, Butternut
Middle Row, Left to Right: Buttercup, Green Kabocha, Butterkin
Front Row, Left to Right: Delicata, Celebration Acorn, Pie Pumpkin
About Each Squash, with links to some recipes...
Yellow flesh, moist. The Tan & Celebration types may have a richer flavour. Ideal as a side dish. Fancy it up with a crumb topping.
Split in half, remove seeds, and roast at 350 degrees until tender.
Kabocha (Orange or green)
Bright orange flesh; medium dry (not as dry as a buttercup). Green kabocha squash are rounder than a buttercup, but have similar colouring.
Use the same as a buttercup squash. Good to roast and serve as a side dish; good in soups; good in baking.
Square-ish, blocky shape with a light green "cup" on the bottom. Orange flesh; dry.
This squash freezes well (after roasting)
Yellow stringy flesh.
Split in half and remove seeds. Roast or boil / steam until tender, then remove the strings with a fork and serve with your desired toppings.
Similar skin colour & flesh colour (bright orange), similar flavour. Different shape.
Excellent for pureed soups (very smooth), or for roasting chunks of squash (delicious!) Easy to peel and cut into chunks before roasting.
Sometimes called Sweet Potato Squash. Smaller than most other squash, but lots of flavour! Very sweet flesh.
Can be stuffed with a meat loaf mixture and baked.
There are many varieties of pumpkins... the ones that are used for jack-0-lanterns are usually stringier and have less flavour.
These pie pumpkins can be used for much more than pie! Try pumpkin loaf, pumpkin pancakes, pumpkin muffins, pumpkin cheesecake, pumpkin soup, etc.
A favourite in our family is to make pumpkin pie filling, but bake it in the pie plate without the crust.
An excellent use of pumpkin: Pumpkin and Sage Gnocchi
To make pumpkin puree: simply split the pumpkin in half and remove the seeds. Roast the pumpkin at 350 degrees until tender. Scoop the flesh out of the skin and puree it in the blender or mash it with a potato masher or fork.
What are your favourite ways to enjoy squash (and pumpkins)?