Winter Squash Theme & Variations
Buttercup Squash – a “turban”-shaped squash that is popular for baking and roasting; it has a sweet, dry flavor and texture
Butternut Squash – use this everywhere that a recipe calls for “winter squash,” its sweet, moist flesh is easy to cut and great in soups and stews, risotto, pasta dishes, and more
Red Kuri Squash – a Japanese winter squash (the “kuri” has no relationship to “curry”) with a dry, mildly sweet flesh; it looks a little like a pumpkin without the ribs; best roasted in the oven or pureed in soups
Sweet Dumpling Squash – a sweet and dry-fleshed squash; its smaller size makes it perfect for slicing in half and roasting in the oven
Baby Blue Hubbard Squash – this squash can grow to be quite enormous; its somewhat dry flesh is good for baking in the oven or pureed in soups; the gnarled blue exterior gives way to a yellow interior
Acorn Squash – a classic winter squash that is best sliced in half or quarters and roasted in the oven; stuff it with a savory grain filling, apples, maple syrup, etc.
“Sunshine” Kabocha Squash – another Japanese squash; it is sweeter than acorn squash and can be roasted like acorn squash; Japanese squashes are delicious with ginger, miso, and tamari flavors
Spaghetti Squash – cut it in half lengthwise, scoop out the seeds, and bake it cut side down on an oiled baking sheet; when tender, you can use a fork to pull out long, yellow strands that resemble spaghetti
Grey Kabocha Squash – like the orange or “Sunshine” kabocha squash, this is a sweet Japanese squash with a dry, nutty flesh that is great roasted or baked
Delicata Squash – the hurried cook’s favorite because you can eat the peel; saute it for a minute or two in butter or oil, add a little water and salt and cover and steam for about 10 minutes; or roast it, use it in curries, etc.
Carnival Squash – so-named for its multi-colored peel, it’s a very sweet and flavorful little squash that’s excellent baked as a side dish or pureed in soups