Types of Squash and Ideas to Enjoy Them
Pumpkin: The true ‘classic’ squash. Note: pumpkins for cooking or baking are ‘sugar pumpkins’, and aren’t to be confused with pumpkins used for carving (which are watery in flavor). Cooked and pureed pumpkin makes a great addition to pancakes (pictured above). For a beautiful fall-hued smoothie, blend pumpkin puree with banana, orange juice and milk or non-dairy beverage. Pumpkin puree is also an excellent addition to oatmeal.
Acorn: With a delicate sweet flavor, acorn squash is best roasted. Also try it stuffed.
Butternut: Sweet and slighty nutty in flavor, with a deep yellow-orange hue. Great in pureed soups or as a complementary flavor to balance spicy curries.
Spaghetti: As the name implies, this type of squash is a perfect substitute for spaghetti! Its mild not particularly sweet flavour pairs well with different sauces.
Kabocha: Also called ‘buttercup’ squash. Kabocha has a dark orange hue and is more starchy. Its firmer texture holds up well in curries, or roasted and added to salads.