Squash becomes a staple in our produce section here at Breadroot Co-op throughout the fall and winter season. In this guide, we’re talking Winter Squash. These varieties come into season during fall, but can be stored and kept all through winter. Both flavor-wise and color-wise, nothing screams fall quite like squash season. (I mean c’mon, check out that color range, above). Read this guide to learn about each type of squash we carry at your Co-op, what they taste like and how to eat them!
Acorn
WHAT ARE THEY?
Acorn Squash are a dark green squash with orange splotches and a classic acorn shape. They can also come in orange varieties. The skin is edible, as are the seeds.
HOW DO THEY TASTE?
They’re dense, nutty, and mildly sweet. The flesh becomes creamy when roasted. You can go sweet or savory with this squash.
HOW CAN I EAT THEM?
Great for roasting and then stuffing with other fall flavors! You can also roast the seeds for a crunchy snack. Acorn Squash also purée nicely for soup.
Butternut
WHAT ARE THEY?
Butternut squash have a tan-yellow skin and deep orange flesh. The seeds are edible, but the skin isn’t great for eating. We recommend peeling butternut squash before cooking.
WHAT DO THEY TASTE LIKE?
These squash are nutty and especially sweet. Their sweet flavor stands up to sage, brown butter, warm spices, or salty cheese.
HOW CAN I EAT THEM?
They are excellent for creating a creamy soup or roasting halved or cubed. Once cubed and roasted, they’re great as a salad mix in, in pasta, or as a topping on pizza!
Delicata
WHAT ARE THEY?
A cream and yellow-colored squash with dark green stripes and specks. They are stunners! Their skin is uniquely thin and completely edible, as are the seeds.
HOW DO THEY TASTE?
They are sweet and tender, with a flavor similar to a sweet potato.
HOW CAN I EAT THEM?
Roast them with the skin on, and roast the seeds for a crunchy snack! They’re great roasted and then added to a salad, or stuffed as boats.
Ghost White
WHAT IS IT?
A bone-white squash often used for decorating, but they can also be cooked in place of standard orange pumpkins. Their flesh is usually orange, and the seeds are edible. The skin isn’t great for eating.
WHAT DOES IT TASTE LIKE?
Mild and lightly sweet, a good replacement for standard orange pumpkins.
HOW CAN I EAT IT?
Cook the flesh just like you would a regular old pumpkin, and roast the edible seeds!
Jack-O-Lanterns
WHAT ARE THEY?
The classic bright-orange pumpkin with slight ribbing and the perfect shape for carving. They’re bred primarily for carving rather than cooking.
WHAT DOES IT TASTE LIKE?
More watery and stringy than pumpkins bred for cooking, so they’re not ideal for eating.
HOW CAN I EAT THEM?
They can be cooked, but they’re generally better suited for carving than for recipes.
Jarrahdale
WHAT ARE THEY?
A slate-blue squash with deep, prominent ribs. It has bright orange, dense flesh and edible seeds. The skin isn’t great for eating.
WHAT DO THEY TASTE LIKE?
Sweet, rich, and nutty, with a stringless texture.
HOW CAN I EAT THEM?
Great for pies, soups, stews, and roasting. They can also be used for decorating, and you can roast the seeds!
Pie Pumpkins
WHAT ARE THEY?
Pie pumpkins are smaller pumpkins specially grown for baking and cooking. They have dense flesh and low moisture content.
WHAT DO THEY TASTE LIKE?
Sweet and rich, with a texture that works especially well in baked goods.
HOW CAN I EAT THEM?
Perfect for pies (surprise!), breads, muffins, soups, and other sweet pumpkin recipes.
Red Kabocha
WHAT ARE THEY?
A bright reddish-orange squash with firm, dense flesh and edible seeds. The skin isn’t great for eating.
WHAT DO THEY TASTE LIKE?
Exceptionally sweet and vibrant (even sweeter than Butternut Squash!) with a rich, velvety texture similar to a cross between pumpkin and sweet potato. It becomes smooth and creamy when cooked.
HOW CAN I EAT THEM?
Roast, bake, or cook the flesh until creamy, and roast the edible seeds! The flavor pairings are endless, on both the sweet and savory side. For sweet, pair with warm spices, maple syrup or honey. For something savory, Red Kabocha pairs well with soy sauce, miso or gochujang and curry spices (anything with umami).
Red Kuri
WHAT ARE THEY?
Red Kuri Squash are a bright reddish-orange squash with smooth skin and edible seeds. Its thin skin becomes tender when cooked and is easy to eat.
WHAT DO THEY TASTE LIKE?
Sweet, dry, and mellow, with a distinctive chestnut-like flavor. Pairs beautifully with other fall flavors like roasted kale, and sausage.
HOW CAN I EAT THEM?
Great for roasting with the skin on. Can be halved and stuffed, or blended into a soup. You can also roast the seeds!
Spaghetti
WHAT ARE THEY?
A squash that typically comes in ivory, yellow, or orange. Inside are large seeds and flesh that separates into spaghetti-like strands when cooked. The seeds are edible, but the skin isn’t great for eating.
WHAT DO THEY TASTE LIKE?
Spaghetti Squash taste mild and fairly neutral, making them great for taking on the flavors of sauces and seasonings.
HOW CAN I EAT THEM?
Cook the squash whole or halved and scrape the flesh the long way with a fork into spaghetti-like strands. Use them as a pasta substitute!