All About Winter Squash
Winter squash reminds me of football players. Not just because they’re both in season right now, but because they’re low in fat, usually large and have really tough skins (yet somehow manage to be pretty sweet on the inside!).
These vegetables are also incredibly versatile and can be substituted for each other. They’re also high in vitamins and antioxidants… and they’ll keep for weeks if you store them in a cool, dry, well-ventilated place (I’m not sure football players would like that).
When choosing winter squash, here’s what to look for:
• Firm, hard skin
• Deep rich color (lots of beta-carotene)
• Heavy for it’s size
These are some of the more popular winter squash and a few links to delicious recipes from other fantastic food bloggers:
Acorn Squash
One of the most popular in America. It’s a little bland, which may be why it’s used in so many recipes.
Image from Melissa’s Produce
Banana Squash
These are the huge… really, really huge. Halloween pumpkins can get big and round… these get big and long. When you see cut up slabs of squash in the supermarket, it’s probably one of these.
Buttercup Squash
Dark green, dense and squat, sometimes with a turban on top, these squash are amazingly sweet.
Butternut Squash
A very distinctive squash with a buff-skin and long, straight solid neck and round bottom. Amazing flavor and versatility makes this the perfect all-purpose squash.
Carnival Squash
The party animal in the squash family, these pumpkin-shaped squash are splashed with fall colors and have a sweet potato-like flavor.
Delicata Squash
Yellow or cream colored with dark green strips running down their oblong shape, these squash are easy to peel and are great for filling.
Hubbard Squash
Don’t let the “wart” covered skin keep you from trying this delicious squash in any of its color combinations (orange, blue or slate)!
Kabocha Squash
Also known as Japanese pumpkin, the green, almost square-shaped Kabocha is similar to buttercup squash with a nice sweet flavor.
Spaghetti Squash
Substitute this lovely yellow squash for whole-wheat spaghetti and you’ll save 75-percent of the calories! Available year-round put peaks from early fall through winter.
Help, I can’t find a banana squash anywhere anymore. I live in Arizona and my grocer says they are too big too sell and too much labor to stock.
Banana squashes are huge, so I can understand their lack of availability. That’s why they are usually sold in slices. Contact Melissa’s Produce and see if they know a grocer in your area where you can find one. Here is the link to their website: http://www.melissas.com/Banana-Squash-p/194.htm Good luck! I know how frustrating it is to not be able to source a product! Thanks for stopping by.
Thank you this is wonderful! I look at them and wonder how can I use them and what are each one! You are a true find Chris!
Thanks Elaine! I’ll have more squash recipes as we head into winter (ugh!).
This is all great information. Thank you, I need to make more meals with squash.
Thanks Deedra! There are so many great recipes out there for squash… and it is soooo good for you! Thanks for stopping by.