squash left to right: yellow acorn, butternut, golden acorn, green acorn, turban, delicata, and carnival
ALL ABOUT SQUASH
It's that time of year again when the leaves start to change, there's a chill in the air, and you can find every type of winter squash at the farmers' market or local market. For a long time, I was a butternut-only type of person while other kinds of squash were reserved for decoration only. Let's be honest, the thought of "peeling" squash seems like a lot of work and you can usually find butternut squash already cleaned and diced at the grocery story. Easy peasy.
But, I recently branched out, speaking with local farmers and scouring the internet for information about winter squash. I had no idea what I was missing. As it turns out, cleaning squash isn't that difficult or time consuming, you can roast squash without peeling it, and there's the extra bonus of roasting the seeds. Squash is also nutritious and rich in beta carotene, fiber, vitamin C, vitamin B, magnesium, potassium, and omega-3s.
While butternut squash will always make the rotation because of its sweet, nutty flavor, which is great in soups or roasted with olive oil, minced garlic, cinnamon, salt and pepper (my personal favorite), do yourself a favor and try these other squash:
Acorn (small, round, acorn-shaped; dark green, white, golden, or multi-colored; sweet, slightly fibrous flesh): this squash is perfect for roasting and using as a bowl. Cut in half, scrape out the seeds, brush with olive oil and sprinkle with salt and pepper. Roast cut side down at 425°F for 20-30 minutes until the flesh is soft and golden. One of my favorite fillings is a mixture of quinoa, feta, and chopped pistachios with a light vinaigrette.
Carnival (small, very similar to an acorn squash; cream-colored with orange or green stripes; sweet, slightly fibrous flesh): can be roasted and stuffed, steamed, or used in soups.
Delicata (small, long, narrow; yellow, multi-colored; very sweet, edible thin skin): prepare and stuff like an acorn or clean, cut into slices, and season with olive oil, salt, pepper, and cinnamon and maple syrup or turmeric and garlic, and roast until cooked through and golden. Eat alone or on a salad. Delicata is an incredibly versatile squash.
Honeynut (the petite, sweeter cousin of the butternut): a relatively new squash variety with an interesting history (learn more in this Bon Appétit article). While originally difficult to find, they have started to make a regular appearance at farmers' markets. Use honeynut as you would butternut in any recipe: roasted, pureed, or in soup. I buy honeynut whenever I can find it.
Spaghetti (small to medium; watermelon-shaped; yellow; stringy): an incredible substitute for spaghetti. Roast the same way as an acorn in the recipe above, let it cool slightly (until you can hold it), and use a fork to scrap the cooked flesh into long “spaghetti” strands. Finish it off with your favorite sauce or toppings. You may not miss pasta.
Sweet Dumpling (small, looks like a miniature pumpkin; cream-colored with green stripes; mildly sweet): perfect for individual servings. Cut a hole at the top around the stem (like a pumpkin), scrape out the seeds, brush with olive oil or butter, and sprinkle with salt and pepper. Roast at 425°F until the flesh is soft. Fill with soup or your filling of choice. This squash makes a beautiful display for any meal!
Turban (named for its acorn-shaped top; colors vary from dark green to bright orange; sweet): typically used as decoration, it is equally delightful to eat. Known for its sweet flesh, it can be roasted and stuffed like the acorn squash or made into soup.
Don’t throw away the seeds!
If you're going to clean squash, take advantage of the seeds. Roasted squash seeds are a tasty treat and so easy to make. Place seeds in a colander and rinse under running cold water to remove any flesh. Dry and lay out on a parchment-lined baking sheet, drizzle with olive oil, salt and pepper (or cinnamon, allspice, and nutmeg for a sweeter variation). Bake at 300°F for 20-25 minutes until the seeds are brown and crispy. Roasted seeds are perfect on a salad or on their own as a snack.