Oh my gosh, there’s nothing like a good squash! In Texas, winter squash shows up in the produce department long before I’m willing to turn on my oven. I keep an eye on the weather forecast, waiting for the first strong cold front to blow through. Once the temperature finally drops, I make up for lost time by loading up my fall menus with winter squash.While winter squash used to be kind of intimidating, I’ve learned that cooking them is actually quite simple and forgiving. Here’s a rundown on the types of winter squash and some cooking ideas.
AcornYellow, tender flesh can be steamed, baked, roasted and stuffed. Tasty with butter, syrup or brown sugar and spices.
Blue HubbardBrilliant orange, nutty tasting, these can be boiled, baked, mashed or pureed.
Butternut SquashSweet, orange flesh is buttery smooth when steamed, boiled or baked. Delicious in soups, stews and curries.
DelicataSucculent yellow flesh tastes similar to sweet potatoes and butternut squash. Great for steaming, baking or stuffing.
Red KuriSmall, pumpkin-like squash with nutty, sweet flesh. Add to soups, casseroles or gratins.
Spaghetti SquashCreamy, spaghetti-like flesh can be baked in the skin, scooped out, then tossed with pasta or served cold in a salad.
TurbanYellow-red tender flesh can be baked, steamed or simmered.
PumpkinSmall pie pumpkins tend to yield the tender, succulent flesh desired for cooking.
Many winter squash varieties are interchangeable in recipes, with the exception of spaghetti squash. Try some of these classic as well as unique ways to cook with winter squash. Feeling a bit intimidated like I used to be? Start with our Learn to Cook recipes that walk you through the steps.
Do you have a favorite winter squash variety or recipe? What is it?