Don’t you just love Fall? I can’t get enough of the crisp air, colors of the leaves, and the wonderful bounty for my pantry. Winter squash are some of the most enjoyable and versatile produce you’ll find. Harvested in the fall, most varieties can be stored to be used throughout the winter season.
It’s a shame that most people aren’t more familiar with winter squash. The only types I usually see in my local grocery are acorn, butternut, and spaghetti. If you do see other varieties, I encourage you to snatch them up and give them a try. I like some of these so much that I plan to add them to my garden so that I’ll have a steady supply.
This guide will tell you everything you need to know to get started with winter squash. When you try them, don’t forget to check out Saving Seeds: Step-by-Step Instructions.
This variety is mild, subtly sweet, and nutty with edible skin. Choose those firm, heavy, with no soft spots or blemishes. Store in a cool, dry place up to 1 month. Roast, steam, bake, sauté, or microwave.
This squash is sweet and creamy. Choose those that are heavy with even color and no soft spots or blemishes. Store in a cool, dry place for up to 3 months. Steam or bake. Check out Savory Buttercup Squash Roasted with Brown Sugar and Honey.
This type is sweet. Choose those firm and heavy, with no cracks or soft spots. Sauté, roast, or puree for soup.
This is my favorite. So creamy and mild! The best are heavy and free from blemishes or soft spots. Bake, roast, steam, stuff, or sauté. It doesn’t even need to be peeled because you can eat the skin.
Kabochas are sweet and nutty. Look for ones that are firm and heavy with dull color, but free from spots (small bumps are ok). Store in a cool, dry place up to 1 month. Steam, roast, or puree for pies or soups.
This variety is tender, chewy, and mild. Choose those firm and heavy, with no soft spots. Store in a cool, dry place up to 1 month. Steam, boil, or roast. Make sure to scrape out the strands and use as you would spaghetti.
Sweet Dumpling Squash
Starchy and sweet, this type is similar in taste to corn. The best have a deep color and have a smooth rind with no cracks or blemishes. Store in a cool, dry area away from sun up to 3 months. Roast or stuff.
Mild and nutty in taste. Choose those that are heavy with no spots. Roast, sauté, bake, or steam.
Which squash is your favorite? Share your recipes!