Get to know winter squash!

When is it seasonal? In the fall, but stores well in cold, dark places (hence the name “winter” squash)  

Varieties: 

• Butternut Squash: A slim neck and bulbous bottom give butternut squash its distinctive shape. The flavor is on the sweeter side, with nutty notes as well.
• Delicata Squash: Usually oblong, shaped, smaller and pale yellow with dark green stripes. The thin skin is edible, and when cooked has a consistency similar to a sweet potato – creamy and soft, with a more earthy flavor.
• Spaghetti Squash: Once cooked, by scraping the flesh you’ll get “strings” that closely resemble spaghetti
• Acorn Squash: Named for it’s acron shape, it usually has a dark green color. It’s flavor is more on the savory side. 
• Kabocha Squash: Can be green or red/orange. Their flesh has a medium sweet flavor.
• Pie Pumpkin: A smaller pumpkin with thick, flesh-packed walls. The flavor is sweet and that classic pumpkin flavor. 

Nutrition: A good source of fiber and vitamins A, B, and C, potassium, iron and rich in antioxidants. Squash with an orange color are a good source of carotenoids, a powerful antioxidant that help the body reduce damage from free radicals.

Culinary Basics: Delicata squash is the only type where the skin gets soft and becomes edible when cooked. For the other squashes, you can peel the skin if possible, chop into pieces with the skin on, or shop the squash in half, roast, and then scoop out the flesh. Squashes have different levels of sweetness, nuttiness, and earthiness that you play around with!