With any squash, if it’s new or I’m in doubt about what to do with it, I usually slice in in half, scoop out the seeds (chop it into quarters if necessary) add a little oil to it and cook it at 425° for some period of time until I can poke easily into it with a knife or fork. If it is still green, it isn’t quite ready yet! To pick out the best one, try to find one that is pale orange. There are six cultivated species of squash, which in part reflect different adaptations to local environments. This pumpkin is usually huge but is great for pies. This summer squash variety is the most popular of all summer squash. For a delicious recipe using kabocha, try my Hearty Black Garlic and Kabocha Stew! Fairytale Pumpkin: Yellow squash comes in two varieties: straight neck and crook neck. Very sweet with edible skin, this variety is often used in Japanese cuisine and desserts. More savory with a slightly nutty flavor- this one is great for stuffing. This variety is very sweet and great for stuffing. Butternut Squash:Ī variety many people are familiar with this one is sweet and is typically peeled before chopping into cubes and used in soups, stews and risottos. Great for baking or using in pies- this squash has medium sweetness. For a recipe using delicata squash, give this Lentil Stew with Delicata Squash or Quinoa and Cranberry Stuffed Delicata Squash a try! Hubbard Squash:
#Squash types skin
Very sweet with edible flesh and tender skin (and my personal favorite!). I’ve tried out both methods and have found that this one is not only easier, but also holds onto more flavor. You can scoop out the “noodles” raw and boil them but I prefer roasting it whole (poke a few holes in it!) or cut in half and roast it and removing the “noodles” afterwards. Great for a “low carb” option to spaghetti.
This variety is great for using in pies! Spaghetti Squash:
#Squash types how to
I’ve only photographed a few here, but there are so many more out there so go out and try them! To learn how to roast up & make a puree out of large cooking pumpkins, check out my post here. There are so many varieties of squash but most people are only familiar with butternut, acorn and spaghetti squash. So if you call it a squash, you technically can’t go wrong! To be official, pumpkins are actually a type of squash and come from the Cucurbitaceae family (gourds are also included in this family). Heirloom tomatoes are a hot topic in the summer but in the fall and winter I love squash and potato varieties.Ī pumpkin or a squash? What’s the difference? I love researching, hunting down and analyzing different varieties of foods.
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