The days of crisp, bright produce and long hot summer days have slowly diminished, now is the time to cozy up in your thickest sweaters and warm fuzzy socks and enjoy the big, bold winter produce, like squash! Winter squash are oddly beautiful, with bright colours, unique shapes and many varieties to choose! Butternut, kabocha, spaghetti, acorn and delicata to name a few, create warm, delicious dishes that are also packed full of nutrients like vitamin A, betacarotene, vitamin C, potassium, and manganese.
Winter squash are hearty and easy to cook. You can steam them, simmer them into a soup, roast them or sauté them. My number one cooking tip for squash is to make sure you prepare them all the same size for even cooking. Below is a list of some excellent tasting winter squash paired with recipes!
Butternut squash is one of the most recognized winter squash. This squash is a good source of fibre, potassium and calcium. Perfect for slow roasting!
Try Sisley from the Pure life, Vegan Butternut Squash Mac n Cheese!
Acorn squash is a small variety of winter squash, and it got its name for its resemblance to an acorn. It has firm skin, with yellow, sweet inside. Perfect to use with sweet baking spices and compliments salads nicely.
Try this Winter Squash Salad From Maegan of Hand Meyd!
The spaghetti squash is different from all the different varieties of winter squash from it’s thick, pasta-like fibres inside. It is low in carbohydrates and loaded with nutrients and an excellent substitute for pasta for people with gluten sensitivity.
Kabocha squash, also known as a Japanese pumpkin, has a hard exterior and a soft interior and commonly used in sweet dishes. Kabocha squash is a rich source of vitamin A and C. It has a low-calorie count, which is only 30 calories per cup!
Try something new like this squash lasagna from Serious Eats!
Delicata squash is small with thin edible skin! This winter squash is sweet, rich and moist, like a sweet potato when cooked!
Roast your Delicata perfectly with the Minimalist baker’s recipe.