Winter Squash Guide

Need some help choosing, storing and cooking†winter’s gourd bounty?†Get our guide to common varieties of winter squash.

One of my favorite things about this time of year is scoping out the lovely winter squash at the†farmers market and grocery store. I love how they look sitting on my kitchen counter, and of course I love to eat them!

Not only is winter squash beautiful and delicious, it’s so, so good for you. Like all orange-fleshed fruits and veggies, winter squash is a great source of vitamin A, providing around 60 percent of your daily requirements in a one-cup serving.†The starch in winter squash also has anti-inflammatory and insulin regulating properties. On top of†its vitamin A content, winter squash is a good source of vitamin C, fiber, vitamin B6, manganese, copper and potassium.

There are dozens of winter squash varieties, and each one†is unique. If you’re ready to branch out of your winter squash comfort zone, use these tips below to choose, store and†cook!


How to Store Winter Squash

If you’re planning to store winter squash for a long period, cured is best. It’s a pretty sure bet that grocery†store squash is cured, but you may want to ask at the farmers market. To cure†squash,†you sit it out in the sun for seven to 10 days. Squash needs to be cured as soon as it’s harvested.

You store cured and uncured squash the same way, but cured will keep much longer. Store your squash in a cool, dark place, making sure that there is space between them. If they’re touching each other, they can rot at the point of contact.†Properly stored, cured squash will keep for months!

Check in on your squash often.†Bruising is the first sign that winter squash is starting to turn. If you notice any bruising, cook it up ASAP.


How to Cook Squash Seeds

Pumpkins aren’t the only winter squash with edible seeds!†Winter squash seeds of all kinds are lovely baked†in the oven using†your favorite roasted pumpkin seed recipe. If you don’t have a favorite, check out Ricki Heller’s Sweet Curry-Cinnamon Roasted Pumpkin Seeds.


Acorn Squash

photo by Gary J. Wood

Acorn Squash

How to choose it: With many veggies, green equals unripe, but when it comes to acorn squash, green is a-OK. A good acorn squash is a deep green†with an orange spot on one side. There is an acorn variety that is mostly yellow-orange, so†don’t shy away from†a predominantly orange acorn squash!

How to cook it:†The easiest way to cook acorn squash is in the oven. Just halve it, scoop the seeds, rub the halves generously with olive oil and bake at 425 degrees Fahrenheit for 20-25 minutes, depending on the size of your squash.†If you want to get fancier, try Ashlee’s†Quinoa-Stuffed Acorn Squash recipe!


Buttercup Squash

photo by Woodpkr T B

Buttercup Squash

How to choose it: This is another dark green squash, but buttercup squash has pretty pale green or off-white vertical stripes. This squash can be a little bit bumpy or blemished, but don’t let that stop you unless the bumps are soft or squishy.

How to cook it: Buttercup squash cooks up like acorn squash or kabocha pumpkin, so any recipe calling for those will work.


Butternut Squash

How to choose it: A good butternut squash has a yellow skin and no soft spots or bruises. If you want a sweeter squash, look for a butternut that†has more orange coloration on the skin. Just make sure there are no soft spotsóthat indicates rot! Some blemishes are okay, as long as they’re not soft.

How to cook it: Butternut is probably the most common winter squash because it’s so versatile. Roast it, steam it, make a soup or make a puree†to use just like pumpkin puree.


Delicata Squash

photo by Joy

Delicata Squash

How to choose it: Delicata squash are bright yellow in color with imperfect skin and dark green or orange, vertical stripes along its body. As long as the bumps and blemishes aren’t soft, you’re good to go.

How to cook it: You can cook delicata squash similarly to butternut squash. In fact, some people say that delicata is butternut squash’s more delicious cousin.


Kabocha Pumpkin

photo by JťrŰme Decq

Kabocha Pumpkin

How to choose it: Like acorn squash, kabocha pumpkins are a lovely, dark green color, but some yellow or orange on the skin is fine. They should feel heavier than they look when you pick them up and be bruise-free, though some blemishes are okay as long as they aren’t soft..

How to cook it: Vegan Miam has an excellent guide to preparing and cooking kabocha pumpkin. My favorite way to cook†it, though, is with Andrea’s recipe for roasting. I have made it with and without the sugar, and it’s fabulous either way. The roasted wedges are lovely right from the oven or cold on a salad the next day. You can substitute acorn squash or buttercup squash for kabocha pumpkin in any recipe.


Pie Pumpkin

photo by Becky Striepe

Pie Pumpkin

How to choose it: Pie pumpkins are smaller than the carving pumpkins you use to make Jack-o-lanterns. They’re deep orange in color and should be free of soft spots. Blemishes are okay.

How to cook it: The most common way to prepare pie pumpkin is to make a puree. I really like†Crunchy Scott’s method for making pumpkin puree, because it’s more concentrated than a straight puree.†Two cups of fresh pumpkin puree replaces a 15 ounce can of puree in any recipe. You can use your puree right away or freeze it in†an ice cube tray and store the cubes in a freezer safe container. This method is great, because one ice cube is two tablespoons. That makes it easy to defrost just as much as you need!


Spaghetti Squash

How to choose it: This fun squash can range in color from a yellowish off-white to light orange in color. Some blemishes are okay, as long as they’re not soft.

How to cook it: You can serve spaghetti squash raw or cooked. Cut the squash in half lengthwise to reveal the spaghetti-like strands of goodness that give this winter squash variety its name. To prepare raw spaghetti squash, gently scoop it out of the rind, and marinate it in your favorite vinaigrette for 30 minutes or so. Top with spaghetti sauce! If you’d rather go the cooked route, you can’t lose with Jackie’s Oil-Free Arugula Pesto Over Spaghetti Squash!

 

Photo Credit: Tim Sackton

86 comments

Joanne p.
Joanne p10 months ago

ty

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Patty L.
Patty Labout a year ago

ty

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Siyus Copetallus
Siyus Copetallus1 years ago

Thank you for sharing.

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Angela K.
Angela K1 years ago

Thank you

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Sarah Hill
Sarah Hill1 years ago

thanks

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Marie P.
Marie P1 years ago

Great article. I love and use all kinds of squash, including the good old versatile pumpkin.

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Teresa Fazackerley

thank you for the share, enjoy your day everyone

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Ruth S.
Ruth S1 years ago

Thanks.

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Natasha Salgado
Past Member 1 years ago

Yummy--love all squash. thanks

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Rhonda B.
.1 years ago

Thanks:)

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