The Many Varieties of Squash

So you may have noticed the Co-Ops produce section has become more colorful.  Winter squash comes in an array of shapes, sizes and colors.    There’s so many varieties but they are all squash and they are delicious. 

So how do you eat squash?  That’s a good questions because each variety has a different texture and should be prepared differently.


Acorn Squash has ridged green skin with speckled orange patches and is shaped like an acorn.  Its dense and fibrous, nutty and sweet, and has great nutritional value.  To serve, cut in half lengthwise and roast at 400 degrees for 35 minutes.  Acorn squash can be stuffed, make into soup or part of a big pot of chili

Butternut squash looks like a pear with cream-colored skin.  It’s texture is creamy like sweet potatoes.  Butternut can be prepared simply by cutting lengthwise in half and microwaving on high for 10-minutes.  It makes great fries, lasagna and even pancakes.
Carnival squash is cream colored with organge spots or pale green with dark green spots in vertical stripes.  It is similar to sweet potatoes and butternut squash and can be baked or steamed.  Carnival squash can be made into a soup or stuffed with apples, quinoa or chicken.
Spaghetti squash is yellow and cylinder in shape.  Its stringy (like spaghetti!) and slightly crunchy.  To prepare, cut in half lengthwise and microwave on high for 15 minutes or place each half in a pyrex dish filled with 2 inches of water and bake for 15 minutes at 425 degrees.  You can make it with meatballs, as a pizza topping, or simply made with garlic and butter.  

Cutting squash can be difficult so make sure you use a heavy knife.  And if your knife needs to be sharpened, stop in the Co-Op on Wednesdays between 3pm and 7pm to get your knives sharpened.

1 Comment

Filed under food mystery, recipes, Uncategorized, what's in store?

One response to “The Many Varieties of Squash

  1. Mary Ann

    Butternut squash soup. Yummmmm

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