Fall and winter season is prime time for squash. Most of us are familiar with pumpkins and butternut squash, which are usually available at supermarkets. However, there are so many other delicious varieties out there worth checking out. Have you ever sampled the sweet, peppery flavor of a stuffed Acorn Squash? Or perhaps the sweet potato-like taste of a Delicata Squash? Sweeter and harder than summer squash, fall and winter squash can make some of the heartiest of comfort foods. From stews to soups to casseroles and even desserts and pastries, many of these squash varieties lend themselves to both savory and sweet dishes. Their flavors can generally range from mellowly sweet to rich and nutty, making them ideal to use in a diverse range of recipes.
High in nutrients and versatile in usage, fall squash can be enjoyed all season long and stored well into the cold winter months. No matter which squash you decide to feature in recipes, we have quite the selection of delicious, flavorful varieties in our Squash selection. Or if you’d like to give them all a try, then our Fall Squash Sampler is a must-have for the season. This great-value sampler may feature popular varieties such as Gold Nugget, Sweet Dumpling, Acorn, Carnival, Kabocha and more. Please contact us at 800-588-0151 or email email@example.com for more information.
Shaped like an acorn and petite in size, Acorn Squash is one of the most delicious things to eat during the fall. Its mildly sweet and nutty taste is followed by a unique flavor combination of hazelnuts and pepper. Often served hollowed out, acorn squash serves as the perfect vehicle for casseroles. When the weather gets cooler, we can’t resist it roasted with butter, salt and pepper and stuffed with rice pilaf!
One of the easiest fall and winter squashes to work with, Butternut Squash can be used in both savory and sweet dishes. Its tough, hard exterior allows for it to last long after harvest and reveals a dense yet finely textured flesh. With a flavor reminiscent of sweet potatoes, butternut squash can be roasted, sautéed, baked and even pureed. They can also be used interchangeably with pumpkins in certain recipes. From soups to pastas to gratins, this beloved gourd lends itself to all sorts of wonderfully comforting dishes.
Aren’t Carnival Squash simply adorable? Even if you choose not to cook with them, they still make a beautifully festive decoration for the fall. A hybrid of acorn squash and sweet dumpling squash, carnival squash are petite and pumpkin shaped with yellow and green markings. Their flavor is similar to sweet potatoes and butternut squash but sweeter and nuttier. To bring out its flavor, its best to roast carnival squash in the oven and is the perfect size for one to two people. Photo by Peanut Butter and Peppers.
Vibrantly red-orange and teardrop-shaped, Red Kuri Squash boasts a delicately sweet and mellow chestnut-like flavor. Although this squash may resemble Red Kabocha Squash in appearance and flavor, you can distinguish them from their slightly different shapes. Unlike some of the other fall and winter squashes, you can actually leave its skin on when cooking. The perfect fall baking squash, this full-flavored gourd is ideal for stuffed recipes, pies, cakes, cookies and can even replace sweet potatoes in most recipes.
Low carb with yellow-gold spaghetti-like stranded flesh, Spaghetti Squash is popular for a reason. While we can’t pretend that it looks and tastes exactly like spaghetti, it comes pretty close and is undeniably delicious. In contrast to some of the more intensely flavored winter squashes in its family, spaghetti squash offers a more mild taste and delicate, angel hair-like texture. This makes it the perfect accompaniment to hearty dishes like frittatas, pastas and gratins.
Squash can be eaten in so many different ways from roasting to baking to steaming and even baking. And now that you’ve learned about some of the unique squash varieties fall and winter has to offer, let’s take a look at some of the delightful ways we can enjoy them. In this fall squash recipe lineup, we’ve got a cozy Crock-Pot winter stew, as well as breakfast in the form of a colorful Carnival Squash quiche.
Slow Cooked Winter Squash Stew
Butternut Squash Risotto
Biglieri Butternut Squash Soup
Delicata Squash Stuffed w/Dried Fruit and Nuts
Slow Cooked Acorn Squash Soup
Carnival Squash Quiche
Spaghetti Squash with Baked Meatballs
Pea Stuffed Red Kuri Squash
Baked Red Kuri Squash
Sweet Dumpling Squash and Spice Mini Muffins
Which squash varieties have you tried before? What are your favorite ways to use them during the season?