Winter Squash Theme & Variations

Every variety of winter squash is a little bit different. Unless your recipe calls for a specific variety, go with something that you're drawn toward for its color or size. Kind of like apples, you don't know what you've got until you try it. Here are some of the winter squash friends you will see at City Market:


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