Squashing Your Questions About Winter Squash

We are in the swing of fall here in Colorado, which means that the whole spectrum of winter squash are beginning to be harvested. In beautiful colors from bright orange and red, to deep greens, these are one of the most versatile, hearty crops we grow. In addition to their beauty and complex flavor, they also store well, so they are one of the crops we end up eating into the colder winter months.

We find that winter squash can end up similar to tomatoes – we love looking at the abundant varieties, but tend to stick to our one or two favorites. If lack of knowledge is what is preventing you from expanding your palate to the whole spectrum of squash, we hope this quick run down helps you pick the best squash for your cooking desires.

Butternut

One of the most widely used varieties of squash, butternut squash are known for their sweet, nutty flavor and recognizable by their light orange toned skin and pear-like shape. Butternut squash makes creamy soups, sweet ravioli filling, hearty salad topping, and moist breads and muffins. If kept in a cool, dry environment, you can typically store them for up to 6 months!

Acorn

Easily recognizable in a shape similar to their namesake, acorn squash are most often harvested with dark green skin and an orange, fleshy inside. While acorn squash are winter squash, they are actually in the same family as zucchini! Unlike zucchini, they have a tougher outside skin and can be used exchangeably with butternut squash in most recipes. Store them for 3-4 months after harvest and enjoy their mild, buttery flavor into the winter.

Kabocha

Known for their extremely sweet flavor, kabocha squash are a perfect addition to your fall diet. Kabocha squash can be used in dishes that call for potato, sweet potato, or winter squash. These squash can be a bright orangey-red color, or a deep green and are shaped like small, squat pumpkins. Store your kabocha squash in a cool, dark place for up to two months before enjoying it.

Spaghetti 

Spaghetti squash are unlike most other winter squash because their unique texture makes them less interchangeable with other varieties. Their thick, yellow oblong shape on the outside opens to a thin ribbon-like texture on the inside. This relatively mild flesh appears similar to spaghetti, earning it its name. Use spaghetti squash as a base for sauce as you would pasta or as added texture in a hearty grain bowl.

Delicata

Another squash in the same family as zucchini is delicata. These squash are oblong in shape and typically pale in color with dark green vertical stripes. What is unique about delicata is that they have a thinner, delicate skin which can be eaten. This makes delicata the perfect squash to slice up, roast and top your favorite dish with no additional peeling required. Because of their fragile skin, delicata do not keep for as long a time as other winter squash, so get your fill while they are in season!

Roasted Stuffed Delicata Squash Recipe

Ingredients

2 delicata squash, similar in size

Olive oil

Ground cinnamon

Ground nutmeg

Farro (or grain of choice)

Shallot

Green onions, white and green parts

Fresh garlic, minced

Nuts such as walnuts and hazelnuts

Dried fruit such as cranberries and raisins

Instructions

Preheat the oven to 425 degrees. Slice the delicatas in half lengthwise and scoop out seeds (discard or save them to roast later.) Brush the cut side with olive oil and sprinkle with salt, cinnamon, and nutmeg. Roast delicatas, cut side down, in the oven for 25 minutes, flip and roast for a final 5 minutes.

While squash is roasting, prepare the filling. Cook farro according to instructions on packaging. Meanwhile, heat olive oil in a large skillet and cook shallots, onions and garlic on medium heat until softened. Season with salt and additional nutmeg and cinnamon. Add nuts and dried fruit and cook until warm. Mix into farro, then scoop farro mixture into the cavity of the roasted squash. Enjoy!