Abundant Winter Squash
Whether it’s the farmers market or your local Trader Joe’s, this time of year it feels like the squash are literally falling into our laps as they cascade off of tables and out of crates. Winter squash are a sign of fall for many of us, and while they serve as beautiful decorations for holiday tables or on porches, they are also a delicious part of fall cooking with lots of variation and room to explore!
A lot of the variety of cooking with squash comes from the varieties of squash themselves. Winter squash come in a wide range of colors, patterns, shapes, sizes and flavors. In this article we’ll cover a number of the most common winter squash varieties that you’ll find in stores and at farmers markets, and some of the basics of how to cook them. First, we’ll cover some very basics:
Gourds, pumpkins, and squash are often lumped into the same category, and that’s because they come from the same plant family, Cucurbitaceae (the same family as cucumbers!). While pumpkins are actually a type of squash, gourds are not and are not great to eat. Gourds are categorized by their hard outer skins that dry and harden into shells as they decompose. This makes them great for decorations, craft projects and birdhouses, but not for eating.
Like all cucurbits (anything in the Cucurbitaceae family), squash are botanically the fruit of the plant (they have seeds and they flower) but they are also considered vegetables in the culinary world.
All squash make a delicious sauteed side, and most varieties can be roasted, grilled, and even pureed into soups! With time you’ll find your favorite ways to cook different types of squash, but keeping it simple can be a great way to bring out their amazing natural flavors.
While many of these squash can be found throughout the year in grocery stores, they are most fresh in the fall and winter — and the most affordable then too!
What about summer squash?
Zucchinis, pattypan, and yellow squash are all classic summer squash. While zucchini can be found in grocery stores year round, their peak season is the summer. Many of these squash have much softer skin, and are the go-to for “zoodles” and other squash classics. We’ll be back in the summer with a feature on all the different varieties of squash for warmer months we promise!
Selecting and storing
When selecting a squash, the heavier, the better. Avoid squash with soft spots or bruises, which are clear signs the squash is past its prime. You may be able to salvage most of a squash if the spot is localized (#UseItUp) but whether it’s winter or summer squash, they should be firm without any shriveling.
Winter squash varieties can last for up to several months if they are appropriately stored in a cool and dry area that’s well-ventilated! Fall is a fantastic time to stock up! Once peeled or cut, it may only last up to five days. Summer squash should be refrigerated and eaten within a week, whether it’s whole and unpeeled or peeled and cut.
Types of winter squash:
Acorn squash: One of the first, if not the first type of squash in America, acorn squash grows to be between 1 and 3 pounds. As the name indicates, they’re shaped like acorns. Their skin is a combination of yellow and deep green. A good balance of both colors means it’s fresh; too much yellow, and it may be overripe.
Butternut squash: This is the popular one! Butternuts are available year-round with a peak in the winter and fall. They have a light beige skin that’s slightly orange with deep orange flesh on the inside.
Buttercup squash: Yes, buttercup, not butternut! Also named after their shape, resembling a peanut butter cup, buttercup squash has orange flesh and green skin. Their flesh is sweet, and excellent for making pureed soup. It’s also often sliced and roasted for a delicious side dish.
Carnival squash: Their green and orange specks look like a party so this one is pretty easy to remember. Their unique and fun appearance makes them attractive decorative centerpieces, but they are also delicious to eat with a sweet and buttery flavor.
Delicata squash: This is another cylinder-shaped squash, but it’s a little more unique with thin green stripes through its ridges. They are low maintenance compared to other squash because you don’t need to peel the skin before cooking. Slice it up and roast it, and the sweet flavors come out quickly.
Kabocha: Also known as a Japanese pumpkin, the kabocha squash is one of the smaller varieties with green skin. Its flavor is similar to butternut squash and acorn squash with buttery tones that melt in your mouth. You will often find it sliced in vegetable tempura.
Hubbard: The tough skin of a Hubbard squash makes it challenging to cook with simply because the peeling can be exhausting. But once you crack into it, you’re rewarded with its sweet flavor that’s perfect for soup and wins it a lot of local fans. The flesh’s texture makes it a good candidate for pureeing or mashing. These big fellas can grow up to 15 pounds! That’s a lot of soup.
Honeynut squash: Honeynut squash looks like mini butternut squash, and that’s exactly what it is. It evolved from the seeds of butternut squash and has only recently become popular in the kitchen. It has a richer and sweeter flavor because it’s more concentrated into the smaller size.
Pumpkin: Not all pumpkins are bred for eating, some are best for decorations and carving pumpkins, like Jack O’Lanterns varieties, although you won’t get sick from eating these pumpkins and you can always eat the seeds! A popular edible type is the Cinderella pumpkin which is great for savory dishes. The pumpkins used to make canned pumpkin in the store are often Sugar Pumpkins or Pie Pumpkins — aptly named!
Spaghetti squash: Named after it’s fleshy interior that resembles spaghetti noodles once shredded, this squash is a popular choice for those looking to make simple healthy swaps. They are oval and yellow, and you can find them in stores year-round, though their peak season is fall.
When in doubt, if you’re buying a squash from a farmer at a farmers market, you can ask them about the different varieties and how best to cook them. We’ve got some recipes below so read on!
Ways to cook squash
There are so many ways to cook with squash. It can be sauteed, roasted, baked into muffins and desserts, and added to soups! Squash can add that crunchy fresh texture when you need it or be pureed into smooth and creamy deliciousness.
We have a handful of great recipes here at Grounded Grub that feature winter squash to get you started!
