![]() Delicious enough to eat on their own as a fiber-rich snack! Kabocha SquashĪlso known as Japanese pumpkin, red kabocha and green kabocha squash have bright orange flesh and a shape similar to pumpkin. Preparing this variety could not be simpler: rinse, cut in half, remove seeds, slice into half-moons, toss with some olive oil and salt and bake at 350☏ for about 20 minutes until browned. This thin-skinned member of the squash family has orange or green stripes on its cylindrical cream-colored body, and it’s on the top of my list for ease of preparation! Delicata squash has a nutty mild flavor, firm flesh, and thin edible skin. I use it in everything from soup to salads to curry, and in one of my personal favorites-my protein-packed Nutter Butter Butterscotch Pudding Smoothie (trust me, you have to try it!) Its nutty, sweet flavor goes great with other veggies and warming spices, like cinnamon, ginger, nutmeg, and pumpkin pie. With its pale skin and vibrant orange interior, butternut squash is one of the most popular winter squash varieties. ![]() Try it in my yummy Vegan Stuffed Acorn Squash with Tart Cherry and Pumpkin Seed Quinoa Pilaf (pictured above). You can also slice into half-moons to prepare for roasting. ![]() You can bake the halves with a drizzle of olive oil and a touch of maple syrup for 30 minutes at 350☏ – an excellent side dish. Trim the top from each squash, invert on the cutting board, and slice from bottom to top to create two halves. To prepare: Soften the squash if needed by heating it in the oven, although if it is small enough, you may be able to skip this step. Just one cup provides more than 25% DV (daily value) of vitamin C. The flesh is less sweet than kabocha and is more yellow than orange. 6 Winter Squash Varieties from A to Z Acorn SquashĪcorn squash varies in color from dark green to tie-dyed green with orange shades. And, some winter squash varieties have thin edible skin that doesn’t need peeling. Of course, straight-up baking or roasting your squash is always an option. With just the right amount of starch to yield a creamy texture, winter squash does well in lower fat soups. You can find them at your grocery store and local farmers’ markets beginning late summer and into the colder months here in North America.īut, you should definitely add these beauties to your fall and winter meal plans because underneath their colorful, sometimes bumpy thick skin exterior is nutrient-dense flesh that’s versatile in the kitchen and pairs well with many cuisines and flavors. There’s no doubt that members of the Cucurbitaceae family, notably pumpkins, gourds, and winter squashes, are beautiful works of Mother Nature. The mounds of colorful, tough-skinned squash and gourds arranged “just right” outside the grocery store, or inside in the produce section, aren’t quite as approachable as their thin-skinned summer cousins-zucchini and summer squash. Get the scoop on some favorite winter squash varieties and get a free cookbook featuring 25 super nutritious and delicious winter squash recipes!Īs gorgeous as they are, winter squash varieties can be mighty intimidating when cooking them.
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