Get To Know Your Squash

Unique individual shapes and wonderful fall colors make winter squash eye appealing but they are also a flavorful addition to so many dishes.
Winter squash can be substituted in recipes calling for pumpkin or sweet potato. You can easily use any of these squash in soups, stews, pilafs or pies — satisfying dishes that make winter warm.
What’s your favorite way to eat squash?  If you haven’t tried squash yet, which one do you think you’ll give a try?  Some people just like to use them with fall decor.  What are your ideas?
 
 
acorn squash
Acorn — Try its sweet, nutty, peppery flavor oven-roasted with butter, brown sugar, maple syrup, fresh herbs or filled with a sausage (organic of course!) stuffing.
butternut squash
Butternut — This gently sweet squash is a perfect to puree in soups, roasted with various spices as a side dish, or roasted and added to salads for a flavor boost.
 
delicata squash
Delicata — This squash tastes like a combination of corn, butternut squash and sweet potato. You can combine the delicata with other squash for a tasty dish.
hubbard squash
Hubbard — This grainier, less sweet squash is tasty boiled, baked or mashed with butter and seasonings, or pureed into soups.
 
kabocha squash
Kabocha — The sweet flavor of this squash tastes delicious with soy sauce, ginger and other seasonings from Asia as with this recipe.
spaghetti squash
Spaghetti — When cooked, this squash, with a mild, nutlike flavor, separates into strands similar to its namesake noodles, creating a high-fiber, low-carbohydrate alternative to pasta.  Try it by just adding butter, olive oil or pasta sauce and you have an easy side dish or main course.
 
sugar pie pumpkin
Sugar Pie Pumpkin — Much smaller in size than your typical carving pumpkin, this squash is sweeter and perfect for pies and other sweet treats.  I grew some in my garden this year and can’t wait to cook them into some pies and muffins.
turban squash
Turban — No, you don’t want to wear this interestingly shaped squash.  It has orange-yellow flesh and tastes slightly like hazelnuts when baked or steamed. Its hollowed-out rind can double as a soup tureen.  Or, keep it whole for an easy harvesttime centerpiece.
 
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