Winter Squash Guide

Winter squash varies widely in size, shape, and color. Use our guide to help you pick your way through the patch.

Mildly sweet flavored and finely textured, squash is a relative of melon and cucumber. It’s divided into two categories: “Summer” squash that is picked at an immature state and has thin, edible skin and soft seeds (crookneck, pattypan, and zucchini are examples); and “winter” squash, which has hard, thick skins. Squash is a good source of vitamins A (beta-carotene) and C, potassium, and fiber. Choose winter squash that is heavy for its size with a dull stem and shell. A shiny exterior means it was picked too soon and it may be bland.

Pumpkin, which belongs to the same gourd family, is high in fiber and is also a good source of beta-carotene and potassium. Its sweet flavor works equally well with warm spices such as cinnamon and nutmeg or with spicy chilies and herbs, such as in the recipes on the next page.

Acorn

This small to medium squash resembles an acorn and has distinct ribs and a pointed end. Its mostly dark green shell has blotches of yellow or orange. Sweet and nutty, it can sometimes have a brous texture.

TO SERVE: Cut in half, bake, and serve in the shell; this usually provides two generous servings. Also good stu ed with rice or couscous.

Buttercup

One of the more highly regarded and avorful varieties, this member of the Turban squash family has a dark green shell with grayish stripes or ecks and may have a light blue-gray attened turban. Its sweet and creamy orange esh can have a somewhat dry texture. TO SERVE: Bake, steam, simmer, or use in pie.

Butternut

This resembles a large pear or light bulb. Very easy to use, its thin, edible shell can be removed with a vegetable peeler or le intact when cooked and puréed. Its moist esh has a hearty sweet, nutty avor and dense texture, which makes it easy to use diced or sliced.

TO SERVE: It can be grilled, baked, or puréed. Use in soup or for baby food.

Delicata

The yellow/cream edible skin of this watermelon-shaped squash is mottled and striped with medium green in the lengthwise grooves. Its creamy yellow esh tastes similar to sweet potatoes or sweet corn and is very tender.

TO SERVE: It’s best baked or steamed.

Golden Nugget

This small pumpkinshaped squash has a very hard shell. Its orange esh is slightly bland and sweet with a somewhat watery texture.

TO SERVE: Works well microwaved whole and is good for a single serving.

Hubbard

Large and round in the middle with tapered ends, this has a grayblue or green exterior and a pebbly texture. A large variety, you’ll o en nd packaged chunks of this squash in the produce section. Its orange esh is rich and sweet with a grainy texture.

TO SERVE: Best baked or boiled. Mash or purée with butter and seasonings. Can also be used for pie.

Jack Be Little

About 3-4 inches, this looks like a mini pumpkin and its orange esh is sweet and avorful.

TO SERVE: It can be cooked in the microwave whole and is a good single serving size. Just cut o the top and remove the seeds like you would for a jack-o’-lantern. Try seasoned with herbs or stu ed with rice or apples.

Kobocha

This has a dark green shell with lighter green stripes. Its golden orange esh is usually thick, sweet, and richly avored. It’s sweeter, drier, and less brous than other winter squash—like a sweet potato in texture with a nutty avor. TO SERVE: Good roasted or as a thickener for soups.

Spaghetti

Watermelon-shaped with a pale to dark yellow shell, its pale yellow esh is bland, crisp, and slightly sweet. Once cooked, the strands can be pulled out with a fork and resemble spaghetti. This can serve as a low-cal or gluten-free pasta substitute. TO SERVE: Can serve cold with salad or warm with butter and seasoning.

Sugar Pumpkins

Also called pie pumpkins, the esh of these small pumpkins is thick and ne-grained. (The esh of the larger jack-o’-lantern pumpkins is bland and watery; they’re best for decoration.)

TO SERVE: Good for making pie and for canning.

Sweet

Dumpling

This resembles a small pumpkin with its top pushed in and has a speckled and striped white and green shell. Its golden orange colored esh is drier than other winter squash and the peel is so . Fine grained texture and sweet corn avor.

TO SERVE: Works well cut in half and baked.

Turban

This oddly shaped squash has a round, attened bottom and a “turban” of bulbs on top. Its bright orange shell has cream, white, or green stripes. Its orange esh is creamy and moist with a mild rich sweet avor. The larger varieties may be better ornaments.

Pumpkin Turkey Chili

MAKES 4 TO 6 SERVINGS | RECIPE BY STEVEN CAPODICASA

1tablespoon olive oil

1cup onion, cut into ¼-inch dice

½cup green bell pepper, cut into ½-inch dice

½cup yellow bell pepper, cut into ½-inch dice

½cup red pepper, cut into ½-inch dice

1clove garlic, minced

1pound ground turkey

1(14.5-ounce) can diced tomatoes

2cups pumpkin puree (not pumpkin pie filling)

1½tablespoons dark chili powder

½teaspoon ground black pepper

1pinch salt

½cup shredded cheddar cheese

½cup sour cream

1. Heat the oil in a large skillet over medium heat, and sauté the onion, green bell pepper, yellow bell pepper, red peppers, and garlic until tender.

2. Stir in the ground turkey, and cook until evenly brown. Mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt.

3. Reduce heat to low, cover, and simmer 25 to 30 minutes. Serve topped with cheddar cheese and sour cream.

Roast Butternut Squash Bisque with Apples and Leeks

MAKES 4 TO 6 SERVINGS | RECIPE BY STEVEN CAPODICASA

3pounds butternut squash, peeled, seeded and cut into 1-inch cubes

1onion, thinly sliced

3leeks, washed and thinly sliced

1quart apple cider

3Granny Smith apples, peeled and diced into ½-inch cubes

1quart chicken stock

½pound (2 sticks) butter

¼teaspoon ground allspice

¼teaspoon nutmeg

¼teaspoon cinnamon

Salt and pepper, to taste

1. Heat oven to 375°F.

2. Melt half of the butter in a saucepan over low heat.

3. In large bowl, toss the butternut squash, melted butter, allspice, nutmeg, and cinnamon. Spread squash on a roasting pan and roast in the oven uncovered for approximately 35 minutes until tender.

4. In a heavy-bottom (non-reactive) sauce pot, melt the remaining butter. Sauté onions and leeks until tender. Add diced apples and cook for and additional 3 minutes. Add the roasted squash, apple cider and stock to the pot. Bring to a boil and season with salt and pepper. Puree bisque with an immersion blender or carefully transfer to a traditional blender and then pour back into sauce pot. Serve hot.