Winter Squash Are Actually The Stars Of Fall: Here’s Everything You Need To Know About Using Them In Cozy Recipes
Don’t let the name fool you: winter squash is typically harvested in late summer to early fall. Then, they are stored and eaten throughout the colder months.
That’s why these beauties are often the real stars of fall.
So, whether you are an amateur home chef or a seasoned pro, here is everything you need to know about winter squash varieties (and how to create some killer recipes using these fall staples).
Butternut Squash
Arguably the most popular kid in the squash class, the butternut squash is known for its sweet, nutty flavor and its versatility in the kitchen.
Now, some people do shy away from working with this squash because of the peeling part. But don’t sweat it because a good vegetable peeler usually does the trick.
Once peeled and diced, these gems are perfect for roasting, sautéing, or even pureeing into soups.
A tried-and-true combo is roasted butternut squash with a touch of cinnamon, olive oil, and a smidgen of maple syrup.
Or, if you want something a bit more savory, just toss those cubes into a salad with kale, pecans, and a light vinaigrette. The possibilities are endless.
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Acorn Squash
Shaped like its namesake, the acorn, this squash is great for those who are not fans of overly sweet veggies.
Instead, its subtly sweet and nutty flavors make it ideal for stuffing.
Picture this: roasted acorn squash halves filled with quinoa, cranberries, and feta cheese. And for the meat lovers out there, sausage stuffing isn’t out of the question, either.
One last quick tip: don’t throw away the seeds! You can actually roast them for a crunchy snack.
Spaghetti Squash
If you are a low-carb enthusiast, spaghetti squash will be your new best friend.
This yellow squash is not your typical squash. Once cooked, the flesh pulls away in strings, resembling long pieces of spaghetti.
All you have to do is cut it in half, roast it, and then shred the insides with a fork. It’s a great substitute for pasta and works well with marinara sauce, meatballs, or even a garlic and oil sauté with some veggies thrown in.
Kabocha Squash
A popular staple in Asian cuisines, kabocha squash has a sweet, nutty taste that’s often compared to a pumpkin or a sweet potato.
And while the skin may look tough, it’s completely edible and softens during cooking. Kabocha can be used in stir-fries, curries, and even desserts. Plus, if you’ve never tried a kabocha squash pie, now might be the time.
Delicata Squash
With its tender, edible skin, the delicata squash might just win the award for being the easiest squash to prepare.
You can slice it, toss it in oil and spices, and roast it for a quick and tasty side dish. Its creamy texture and sweet taste make it a wonderful addition to grain bowls or as a topping for homemade pizza.
And if you’re ever in a pinch after a long day of work, it can even be microwaved! Just be sure to poke some holes in it first.
Hubbard Squash
Don’t be intimidated by its behemoth size because the Hubbard squash is worth the extra elbow grease. Known for its rich, pumpkin-like flavor, it can actually be substituted in any recipe that calls for pumpkin.
This makes it perfect for everything from pies and soups to even bread.
A simple hack to tackle its size is to roast it in large chunks. This will make it much easier to cut and peel later.
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