Winter Squash Guide: Pick the Right Type for Your Recipe
by Jenna Weber on Oct 11, 2012
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Kabocha Squash
Its the most wonderful time of the year! Its time for squashand lots of it. By the time you have finished reading this, Im hoping I have convinced you enough that you pick up your keys and head to your closest market to grab some squash for dinner tonight.
The first squash Ill talk about is my personal favorite, kabocha squash. Youve probably seen these bumpy green pumpkin-shaped squashes hanging out in the produce department in September. Kabocha squash has an incredibly thick skin and a sweet, almost creamy orange flesh. Its a little bit sweeter than butternut and acorn squash, and my favorite preparation is simply sliced and roasted with a little salt and pepper.
Kabocha squash is also very delicious when used in a red Thai curry, which I will include a recipe for below. I originally posted this recipe on my site about a year ago and it still remains one of my very favorites. Its deliciously spicy and the kabocha squash is perfect in it!
Butternut Squash
The next squash on the list is everyones favorite, butternut squash. Butternut squash has a thin skin, so its easy to peel and chop. Its flesh is mildly sweet, and its really great roasted then pureed into a soup with a little coconut milk and curry powder.
You can also use the same preparation method for acorn squash, although I love to just slice up acorn squash then dab butter and brown sugar on the rings and bake for 40 minutes at 400 degrees. The brown sugar caramelizes and its just delicious.
Spaghetti Squash
And finally, spaghetti squash. Many people love to use the noodle-like flesh of spaghetti squash as a low-carb substitution for pasta. To prepare spaghetti squash, just slice it down the middle (like the photo) then roast cut-side down on a baking sheet at 400 degrees for about 40 minutes. After the squash has cooled, you can use a fork to scoop out all the spaghetti. Then, just top with marinara sauce, some Parmesan cheese and youve got dinner!
Another great idea is to just toss the roasted squash with a little bit of butter, cinnamon and sugar. It makes a wonderful seasonal side-dish to roasted meat.
I hope you loved all these winter squash ideas as well as this recipe for Red Thai Curry with Kabocha Squash, courtesy of my blog, Eat, Live, Run.
Jenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.