Squash are
one of my favorite vegetables. They’re so versatile! You can easily turn them
into Gluten Free pasta, a sweet pie, yummy kabobs with onions and so many more!
There is a large variety of squash. Finding the right one can be a challenge. Here is a
quick “cheat sheet” to finding the perfect one for you.
Acorn
This small
acorn-shaped squash is loaded with fiber. I use this as a vessel for fillings.
Cut it in half, roast it, then fill it with apples, raisins, chestnuts, or
create your own unique yummy recipe.
Butternut
The most
common squash used in Fall and Winter. Its skin is thin and easy to peel with a
pairing knife. This squash is dense and creamy, allowing it to be used in
savory and sweet recipes. Substitute butternut for pumpkin in pies to create a
new and lovable recipe.
Delicata
Similar to
butternut squash…or a sweet potato. The skin is totally edible and has a sweet
flavor.
Hubbard
One of the
largest varieties, the skin can range from bright orange to a blue color. The
skin is edible, however, try mashing it or pureeing it before consumption, as
it is very mealy.
Kabocha
This Japanese
squash is newer to the US
Pumpkin
My all-time
favorite squash – for many reasons – can be used in savory or sweet dishes. A
personal favorite of mine is pumpkin ravioli. Fill ravioli pasta with pureed
pumpkin, Gouda
Spaghetti
This squash
is easy to use for….SPAGHETTI! When cooked, the inside separates from the skin,
looking much like spaghetti noodles. Use in place of noodles for a low-calorie,
low-carbohydrate, and gluten-free option.
Planting Tips
- When planting winter squash, it is important to remember when to plant. Typically right after the last frost (March) is the best time. Planting seeds this early ensures plenty of time for the fruit to ripen. On average, it takes winter squash 80-120 days to mature after seeds are planted. If you would plant seeds now, they would be ready for picking between October 9th and the first week of November. It is also important to look at zones when planting – simply go to the USDA website to find the zoning map. This will give you a better indication of when to plant in your area and when to expect the first and last frost of the year. Stop planting seeds fourteen weeks before the first expected frost (November).
- It is okay for winter squash to be ripening even after the first frost. Their outer “shell” protects the fruit within from harsh temperatures.
- When harvesting, simply knock on the outside – a mature squash will sound hollow. Remember to cut the squash from the vine, rather than yanking or pulling it off. Cutting allows the plant to re-grow from that vine. Pulling can damage the vine and the plant, altogether.
- Remember to keep winter squash in a cool, dry place when storing. Winter squash can be stored for months if stored properly! Avoid moist or damp locations, as the dampness will rot the squash from the outside.
Simple Recipe: Pumpkin Soup
Perfect for
those cold autumn and winter evenings, this soup is sweet and savory.
1 3-pound sugar
pumpkin or 3 pounds kabocha or butternut squash—peeled, seeded, and cut into
1-inch pieces
5 tablespoons olive oil
kosher salt and black pepper
4 leeks (white and
light green parts only), chopped
4 to 6 cups low-sodium chicken broth
sour cream, croutons, and paprika (preferably smoked), for
serving
1. Heat oven to 400° F. On a
rimmed baking sheet, toss the pumpkin with 3 tablespoons of the oil, ½ teaspoon
salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 20 to 25
minutes.
2. Meanwhile, heat the
remaining 2 tablespoons of oil in a large saucepan over medium-high heat. Add
the leeks and cook, stirring frequently, until tender, 4 to 6 minutes. Add the
roasted pumpkin, 4 cups of the broth, and ½ teaspoon salt and bring to a boil;
reduce heat and simmer for 5 minutes.
3. In a blender, working in
batches, puree the soup until smooth, adjusting the consistency with the
remaining broth as necessary. (Alternatively, use a handheld immersion blender
in the saucepan.) Top the soup with the sour cream and croutons and sprinkle
with the paprika, if desired.
- - CJ LaRose, Senior Supervisor
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