The different varieties of winter squash may be substituted for each other in your many squash recipes. You can also peel and boil, roast, bake, or steam it. Like all orange-fleshed fruits and veggies, winter squash is a great source of vitamin A, providing around 60 percent of your daily requirements in a one-cup serving. Its bright orange, somewhat dry flesh is very mild in flavor and much sweeter than other types of winter squash. Kabocha This winter squash type is known in New Zealand and Australia as Japanese pumpkin. Winter squash varieties are harvested in the fall, and these hardy vegetables will keep well through the cold winter months for which they’re named. How to use it: Carnival squash has pale-orange flesh and a flavor that’s similar to butternut squash. Buttercup squash are a popular variety. Store whole carnival squash for up to 1 month. Butternut squash is also easily distinguished by its slim neck and its spherical, bulging bottom, which is where the seeds are housed. How to use it: Buttercup squash is best steamed or baked, and it works well in curry dishes. A ripe squash will have a tan, dry stem and matte exterior. While some squash is available year-round, like acorn squash, butternut, and spaghetti squash, some of the more obscure squash is only available in the fall, despite their name, winter squash. They have a vining growth habit hence they take up a lot of garden space. Try stuffing it much like you would sweet dumpling or acorn squash. Winter squash is often roasted, which helps showcase the sweet, creamy flesh. Store whole sugar pumpkins for up to 1 month. We'll show you how to prep and cook whole winter squash. Popular varieties include pumpkin, acorn squash, butternut squash, hubbard squash, and turban squash. The flesh, on the other hand, is a deep orange. You can bake, roast, mash, or puree these eating pum… Make the perfect serving dish for pumpkin soup once the flesh has been used. Store whole delicata squash for up to 3 months. Hubbard squash are rich in vitamin A and also have solid amounts of iron and riboflavin. We're here to help you make the most of the season's best squash types. (Here’s the difference between fresh and canned pumpkin.) It’s also a great low-calorie option if you’re on a diet. Also, make sure to cook the squash properly to bring out its best flavor and texture. Roasting squash helps to maintain squash's delicate flavor. Bring on squash season! Acorn squash is a winter squash variety. A winter squash with delicious dense firm flesh and superb sweet flavour. Cut the squash in half and remove pulp and seeds. Small, squat and most commonly available with dark-green skin, kabocha squash is also known as Japanese pumpkin. Watch this short video for the full scoop on how to roast delicata squash, courtesy of Chef John: As you might expect, the shape of this popular winter squash resembles an enormous acorn. Store whole turban squash for up to 3 months. No matter what variety of winter squash or pumpkin you choose, always pick squash that feels heavy for their size. Cut the squash in half and remove pulp and seeds. The yellow-orange flesh can be a bit grainy. You can puree them to make your own pumpkin pie from scratch, but note that the texture will be a bit more fibrous than pies made with canned pumpkin. 'Little Dipper' Squash Nutty and sweet-tasting, ‘Little Dipper’ is a butternut winter squash that's small enough to use for individual servings. From yellow squash to butternut squash to kabocha squash, you've probably noticed more than a few types of squash at your local farmers market or grocery store. How to use it: Because of its mild flavor, turban squash pairs well with a wide variety of foods, from pears and cilantro to ground beef and chicken. One option is to mash the squash and use it in any recipe calling for squash purée. How to use it: In Japan, kabocha is widely used in tempura, and it’s delicious in this Fig-Carrot Stuffed Kabocha Squash recipe. After being picked, the squash will remain good for a few months and well into the winter. Try roasting it the oven by following our guide for how to roast vegetables. Melanie Fincher and Allrecipes Editors. Also called pie pumpkins, sugar pumpkins are not the pumpkins you carve for Halloween. How to use it: Spaghetti squash is most popular as a healthy substitute for noodles—there are many spaghetti squash recipes for when you’re craving pasta but want fewer carbs. Roast the squash until the skin is blistered, browned, and the flesh is tender. The exterior of a carnival squash has deep furrows and lively variegated stripes and patterns in green, orange and creamy yellow. Teddy is an associate digital editor at Taste of Home specializing in SEO strategy. Store acorn squash for up to 1 month. Hubbard squash, a type of winter squash. Winter squash is so named because it reflects the hard outer shell of the squash as compared to summer squash, which includes zucchini and yellow squash. Not only is winter squash beautiful and delicious, it’s so, so good for you. Allrecipes is part of the Meredith Food Group. The easiest way to prepare butternut squash is cut it into two sections—the slim neck and the bulbous, bell-shaped bottom—and handle each separately. You can also put winter squash in a slow cooker and roast squash seeds the same way you make Roasted Pumpkin Seeds. A popular squash for boiling and mashing or puréeing, hubbard squash are very big with a thick shell that's bumpy and ranges in color from bright orange to deep green. Its skin is inedible and can be difficult to peel, so bake it first to soften it before scooping out the flesh to use in recipes like Buttercup Squash Coffee Cake. “Winter” squashes are uniquely beautiful with ribbed or bumpy skins, irregular shapes, and vibrant colors ranging from yellow to orange to dark green or even multi-toned. Bake, steam, put in stews, and roast the seeds, or of course make a pumpkin pie. A tough exterior is a common trait among many winter varieties, but delicata squash—with its delicate, edible skin—is a notable exception. Because of its size, it’s usually sold pre-cut and seeded. Use this chart to quickly compare average fruits per plant, weight, disease resistance, and other key features of our winter squash varieties. While some varieties are not particularly tasty, and are grown for carving, others are quite sweet! Butternut squash is typically pear-shaped with a pale orange creamy exterior. Once cut, cover winter squash tightly with plastic wrap and keep it in the fridge for up to 5 days. Among the different varieties, these are a few popular ones which we might have seen in the market but did not know that it belonged to the squash family. The stem should be intact and the squash should feel heavy for its size. While you can use them for decoration, they're also fabulous in pies, breads, muffins, cupcakes, soups, and so much more. Here are some sure-fire suggestions, along with tips on how to buy the best squash on the market. How to use it: Because of its compact size, acorn squash can be halved and stuffed for recipes like Turkey Sausage-Stuffed Acorn Squash. The flesh is dense, and has a sweet and savoury flavour. Like other winter varieties, kabocha squash is rich in antioxidants and nutrients, including vitamin C and provitamin A . A number of types are referred to interchangeably as winter squash or pumpkins. How to cook squash seeds; Guide to common types of winter squash; Winter squash nutrition. Butternut Squash. Not to be confused with acorn squash, kabocha squash is a sweet Japanese squash with a dense flesh. Beautiful small round orange fruits. Winter squash varieties like acorn squash, butternut squash, and sugar pumpkins are chock full of vitamin A, vitamin C, fiber, and even protein. Because of their unusual look, they are popular as decorative squash. Try roasting it, baking it, mashing it, or stuffing it. (Three cheers for minimal prep work.) Store it whole for up to six months. (Golden varieties of acorn squash are also available, but not as common.) Its flavor has been described as a cross between a pumpkin and a potato. 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