The leaves are changing and the air has a crisp feel—you might say it’s sweater weather, but we know it as winter squash season.
Considering the myriad types to choose from, it’d be wise to read up on all the winter squash varieties—like butternut, buttercup and something called Blue Hubbard.
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Butternut has a sweet, candy-like taste that’s similar to a sweet potato and is good for roasting or pureeing into sauces and soups.
BUTTERNUT SQUASH
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This winter squash has an earthy, nutty flavor and a thin, edible rind that makes it ideal for slicing roasting or halving and stuffing.
DELICATA SQUASH
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The flavor is mild, sweet and nutty and lends itself well to baking, roasting, steaming or halving and stuffing with savory fillings (like pork or turkey).
ACORN SQUASH
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This type of winter squash has a creamy texture and nutty flavor, like a cross between a sweet potato and a pumpkin. It shines when roasted, pureed or fried.
KABOCHA SQUASH
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These have a classic pumpkin flavor. They’re excellent in soups & curries. While they can be used in pies, the result will have a stringier texture.
SUGAR PUMPKIN
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It has a super-sweet flavor & drier texture. The skin is hard to peel & can’t be eaten so it’s easiest to bake/steam before slicing & scooping out the flesh.
BUTTERCUP SQUASH
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Thanks to its mild flavor and distinctive texture, spaghetti squash is popular as a low-carb, low-cal alternative to pasta.
SPAGHETTI SQUASH
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Another edible rind variety, it has sweet flesh that tastes like a sweet potato or corn.
SWEET DUMPLING SQUASH
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The sweet flesh can be roasted or steamed but great is for pureeing or mashing. It’s often sold pre-cut because it’s so large.
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BLUE HUBBARD SQUASH
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It has a chestnut-like flavor and smooth texture that’s great for roasting.