Squash is a wonderful treat in the fall and winter time. I love to use it to create new recipes and flavors as the seasons change.
Frequently, people buy or receive an abundance of squash in the fall and then don’t know how to use it! I thought I would devote this post to how to use squash in a variety of ways as well as include recipes that cater to everyone.
Color: Deep, yellow-orange flesh is a rich source of beta-carotene.
Texture: Fine grained, non stringy, dense texture is both firm and moist.
Flavor: Rich and nutty, medium sweetness.
Application: It is ideal for soups, risotto, gnocchi and ravioli. It can be used in either sweet or savory dishes. The flavor pairs well with browned butter, sage, curry blends and robust greens such as kale and chard. Complimentary flavors in sweet dishes include walnuts, maple syrup, brown sugar, cinnamon, nutmeg and orange fruit.
Color: Light yellow to yellow-orange. Tip: Choose the deeper yellow/yellow-orange squash as they have the most flavor
Texture: Dry and extremely stringy.
Flavor: Lightly sweet and nutty.
Application: This makes for a great fiber-rich, gluten-free, low-calorie stand in for wheat and grain-based pasta. It is also great for stuffing with meat, cheese and sauces. One unique way to use spaghetti squash is to make hash browns!
Color: Golden flesh.
Texture: Firm, non stringy, moist.
Flavor: A good balance of sweet and nutty.
Application: This is a classic winter squash. It is perfect for cutting in half for two single servings. It tastes great stuffed with savory cornbread, rice and mushroom stuffing or a decadent filling of butter, brown sugar, maple syrup, vanilla, cinnamon and nutmeg.
Do you have a favorite recipe for squash? I would love to hear about it. Please comment below! 🙂