BriarPatch Food Co-op | Winter 2023-24
Oh My Gourd!
Kabocha
Known for its especially sweet flavor, it’s like a combo of pumpkin and sweet potatoes. YES, you can eat the skin. It stays on when simmered or featured as tempura. Peel, though, if you’re going to mash or blend, to keep that lovely orange color.
Hubbard
Named for one of the first farmers to grow it in the US, it's originally from the Caribbean islands. It’s large — typically about 1 foot wide and 15-20 pounds in weight — often sold cut into quarters. The texture can be a bit grainy, so most recipes you’ll see for it are purées and soups. It has the sweet flavor you’d expect from orange-fleshed winter squashes. Add butter, brown sugar and a bit of salt to bring out its best. 8
Butternut
Delicata
Acorn
Turban
You may be tempted to reach for a prepeeled bag of frozen chunks prepped by someone else. Instead, grab a sturdy, Y-shaped peeler to get the skin off more easily. Pro-tip: microwave it whole for 30 seconds before peeling. That Y-peeler can also turn it into long, thin ribbons that’re great in salads (raw or cooked) or tossed with pasta noodles for a change of pace.
The go-to squash for stuffing with delicious fillings and its longitudinal ribs make for a lovely presentation. Also called pepper squash or Des Moines squash, you can’t go wrong taking the flavor in either a sweet or savory direction.
No need for peeling because it's actually named for its delicate, edible skin. The rind becomes perfectly tender when cooked. Great to roast — cut into rings or half-moons — or halved lengthwise, scooped and then stuffed. Cooks up fairly quickly, so a good one for when you want something yummy and fast.
So handsome they’re often used as a harvest decoration, but also good eating with a taste similar to butternut. Best not to peel it when raw, due to the shape and the durability of the skin. Instead, chop and bake it for 30 minutes with the skin on. Let chunks cool, peel and return them to the oven for more cooking.
