Winter squash comes in all kinds of shapes, sizes, colors, and flavors. Some are sweet and buttery, others are rich and nutty, and each brings something different to the table. Whether you're roasting a side dish, making a cozy soup, or trying something new, there's a winter squash for just about every meal.
Not sure which one to choose? Here's a look at some of the varieties you'll find at the Co-op and how to make the most of them.
Meet Your Winter Squash
Acorn
With a sweet, buttery, and nutty flavor, acorn squash is delicious roasted, stuffed, or baked. Try filling the center with grains, vegetables, or sausage for an easy meal.
Carnival
The buttery sweetness and notes of maple syrup make carnival squash a flavorful addition to soups, pastas, and grain bowls.
Stella Blue
Sweet and nutty with a distinct flaky texture, Stella Blue is great baked, stuffed, or roasted.
Butternut
Mild and nutty with a touch of sweetness, butternut squash is incredibly versatile. Use it in everything from pies and pastries to soups, risotto, and ravioli.
Sweet Dumpling
Don't let its small size fool you! Sweet dumpling squash has a mild but very sweet flavor, making it a great choice for desserts or savory stuffings.
Blue Hubbard
Similar to pumpkin or butternut squash, Blue Hubbard makes a fantastic soup or pie. It can also be roasted and enjoyed on its own.
Delicata
Loved for its rich flavor and thin, edible peel, delicata is easy to slice and toss into salads, stuffings, and baked dishes.
Thelma's
With a flavor reminiscent of chestnuts and sweet potatoes, Thelma's can be baked, roasted, steamed, or made into soup.
Salmon River
With a sweet, almost fruity flavor, Salmon River squash is excellent in soups, roasted, or even eaten raw when marinated or pickled.
Kabocha
Kabocha has a sweet, complex flavor that makes it delicious in side dishes, soups, and even as an alternative to sweet potatoes.
Pie Pumpkin
A classic for a reason! Pie pumpkin has a sweet, earthy flavor that's wonderful roasted, added to soups and stews, or used in all kinds of baked goods.
Spaghetti
Looking for a pasta alternative? Spaghetti squash has a mild flavor and develops a noodle-like texture once baked, roasted, or steamed. Toss it with your favorite sauce or use it as a base for a hearty meal.
Red Kuri
Bred for its chestnut-like flavor, texture, and convenient size, red kuri is delicious baked, roasted, or steamed.
How to Cook Winter Squash
Roast It
One of the easiest ways to enjoy winter squash! Cut the squash in half or into cubes, remove the seeds, and lightly coat with olive oil, salt, and your favorite seasonings. Roast at 400°F until tender and lightly browned. Cooking time will vary depending on the variety and size of your pieces.
Stuff It
Smaller varieties like acorn and sweet dumpling are great for stuffing. Roast the squash halves until tender, then fill with grains, vegetables, beans, or your favorite savory filling.
Make Soup
Butternut, Blue Hubbard, kabocha, and other creamy varieties make delicious soups. Roast or steam until tender, then blend with broth, herbs, and your favorite seasonings.
Try Something Sweet
Winter squash isn't just for savory dishes! Butternut, pie pumpkin, and Blue Hubbard are wonderful in pies, breads, muffins, and other baked treats.
Winter Squash Tips & Tidbits
Store it properly: Keep winter squash in a cool, dry, dark place. Store it away from apples and pears, which can cause it to spoil faster.
Give it a rinse: Before cooking or cutting, give your squash a quick rinse to remove any residual dust.
Don't be too quick to peel: The skin is edible on many winter squash varieties, although some people prefer to remove it. If the rind is particularly bumpy or has lots of ridges, it's often easier to remove after roasting or steaming.
Save the seeds: Scoop out the seeds, clean them, and roast them for a crunchy snack or salad topping. They're a tasty source of unsaturated fats.
Enjoy the nutrition: Winter squash is an excellent source of vitamin A, which supports vision. It also provides vitamin C, antioxidants, and fiber.
