In the squash-world, pumpkins tend to steal the limelight. From decorating to drinking, there’s not a fall day that goes by without the mention of a pumpkin-spiced something. But in actuality, there are multiple other flavorful winter squash varieties that can brighten-up even the coldest of winter days.
This dark green colored squash is named for its acorn-like appearance. One of the most popular members of the gourds family, it can be found year-round at almost every grocery store throughout the country. It’s mild-flavor makes it a good option for roasting, baking, steaming, mashing, and sautéing.
Commonly found in mashes and purees, this winter squash is the sweetest of its kind. With its distinct elongated pear shape and yellow-tan color, the butternut squash is easy to handle, and can be found on numerous seasonally-inspired menus in the form of a to-die for soup.
Although difficult to pronounce, kobocha squash wears many hats. Its unique appearance with a dark green and bumpy skin makes it a lovely option for a seasonal table decoration. If you’re brave enough to cut into it, you’ll find a mildly sweet flesh that pairs well with ginger and sesame flavors.
Delicate indeed. This yellow and green stripped squash is the smallest of its kind, and can often be overlooked due to its stature and short shelf-life. However, when taken advantage of, its distinct nutty and corn-like flavor works well when roasted with butter, or can even be stuffed and baked.
Besides field pumpkins, the hubbard squash is the largest winter squash on the market. Due to their large size and tough rind, this dark green tear-shaped squash is often sold in pre-cut and seeded chunks. Its flavor resembles that of a pumpkin, and is at its best when roasted with warm spices like cumin or nutmeg.