Squash... you know fall is right around the corner!!

The list of all the types of squashes are pretty extensive.  So today we will talk about a few of the common ones you will see at your local market. 

I didn’t grow up liking squash.  It was always served with brown sugar and butter on it. ISH!!!   All three are great to eat but not together!  That would be a NO!  It wasn’t until recently where I began to roast it and make it into a soup that I have learned to like the rich taste of squash.

So lets start from the beginning.   Squash is native to America.   The word squash comes for the Nahahiganseck Sovereign Nation word “askutasquash” meaning “a green thing eaten raw”.

Lets clarify something about squash.  Squash is not a vegetable.   It is a fruit.  The botanical definition says fruits have their seeds on the inside.  Like tomatoes, squash is a fruit. However it is normally serves and a veggie and will be found in the veggie section of the grocery store.

Then there is the Summer and Winter term attached to squash.   Summer Squash has a thin skin and can bruise easily and contain more water then Winter Squash.   Normally they can be stored in the refrigerator for about a week before they will become soft in areas.  Yellow Summer Squash and the many varieties of zucchini are the most popular of the summer squashes and are fairly easy to grow.  If you grow them yourself, one plant is all you need. Otherwise you will be taken over by them easily and quickly.   It can get crazy pretty quick if you don’t keep your eye on them.  Keep in mind the flower of the zucchini is eatable and very tasty.

Winter Squash has a hard and thick shell that cannot be eaten like Summer Squash.   The thick skin provides protection and longevity to the eatable part of the squash.   As long as you keep the squash in a cool, dry dark place they can be stored for at least three months if not longer. Try to keep a 4 inch stem on the squash when storing.   This helps them retain their moisture.

There is so much info available on the internet about squash and all its varieties it is crazy.   So we are going to stick with the basics. BUT I encourage you to try a variety that you have never seen or eaten before when you come across them.   You will be happily surprised!!!

So here are a few you might know depending on where you live…

Acorn – Named because it shape is similar to an acorn.   The most common variety of the acorn is green with a patch of orange on it, but as the picture shows other varieties are popping up.  The average size of an Acorn squash will be between 1-2 pounds.   Acorn squash is normally baked and many times stuff with some sort of stuffing.  Easy to make a meal of it.

Butternut – Has a sweet and nutty flavor.  As it ripens it become sweeter and the pulp inside becomes a deeper and richer orange color.  Normally the seeds and skin of the squash is discarded but Butternut Squash the seeds and skin can be eaten.   The seeds can be eaten raw or cooked and the skin is normally eaten when it has been cooked.  When my mom would ask me to get squash for her it was understood it was Butternut Squash.  It was her favorite to cut in half, remove the seeds and roast in the oven with butter, salt and pepper.

Banana – I don’t know about you but I have never heard of a Banana Squash but I am now intrigued by it.  It starts out growing straight and elongated.  As it grows it develops a slight curve to it.  The skin is smooth with a pinkish- orange color to it.   The pulp inside is orange in color.  The average size is about 10 pounds, 2-3 feet long and 8 inches around.  However they can grow to 40 pounds easily!   I don’t know about you but 10 lbs is plenty big enough.

Buttercup – this squash gets it name from it looks.  It resembles and upside down acorn squash that has been squished.   The pulp of this squash is sweet and nutty with a consistency of a baked potato.   It is not a moist squash so the best way to prepare is by steaming or baking. The green outer skin is tough and uneatable.

Delicata – as its name suggest it is a more delicate squash.  Its outer skin is thinner, which causes it to have less of a shelf live then the other winter squashes.   It is also more difficult and expensive to transport so it is not as readily available as the butternut squash.  Though it is a more delicate squash it is easy to grow.   The ideal time to plant the seeds are after the last frost.   Though it is harvested in fall and available in the winter the squash is considered a summer squash because of its outer skin.   However it is normally considered a winter squash because of when it is available.  The seeds of this squash can be eaten but only after they have been roasted.   It is a versatile squash that can be roasted steamed, stuffed…etc. 

Hubbard – This is one of the largest winter squashes.  It can range between 8 – 20 pounds and the color ranges from orange to a grayish blue.   The outer skin is very tough and can be difficult to cut. The pulp of the squash is yellow being both savory and sweet.   It is best used as a puree for pies or mashed.  However people will sauté it and use it in casseroles.   This particular squash has a long shelf life… 6 months.

Kabocha – This is known as the Japanese pumpkin.   After doing some research I realized I had it a few times and never realized what it was.  It is normally overlooked and that is very sad because it is a very versatile squash.  It is sweet in flavor, sweeter than the butternut squash.  The pulp of the Kabocha is bright oranges and is high in beta-carotene, a good source of iron, Vitamin C and B.   It can be roasted, steamed, pureed, added to soup as a thickener and stuffed like so many of the others.

Spaghetti – This squash is unique.  The pulp color ranges from ivory, yellow and orange in color.  When raw it is similar to other squash but when cooked the pulp turns into ribbon strand that look like spaghetti.  Roasting is the best way to cook.  Stuffing the cavity with you favorite spaghetti sauce is a healthy alternative to Italian spaghetti.

Sweet Dumpling – not much is written about this little guy.  It grows to be about a pound in size.   The skin is white with green stripes and the pulp inside is orange in color and when cooked it is sweet and tender.

Turban – This is one of the more decorative squashes.  It is more bland in flavor but because it yields beautiful colors it is often used in Autumn decorations. It has a Turban like top which is where it gets its name and will have a green , orange and yellow on its outer skin.  When cooked the pulp has floury texture and many times it is used in soups.

Pumpkin – Okay, what can I say about pumpkins that you don’t already know?   We are actually going to save pumpkins for a future blog that will be coming soon.  Way too much to tell about pumpkins!

Ok, finally after all that here is a recipe for some tasty squash soup.

Creamy Squash Soup

Here is what you need...

Butternut squash

Acorn Squash

Buttercup Squash

Note: you want about 8 cups squash

1 cup chopped Fennel

1 cup chopped Onion

1 tablespoon minces Garlic

1 teaspoons Turmeric

1 teaspoon Celery Seed

1/8 teaspoon Nutmeg

1 teaspoon fresh minced Ginger

1 cup Creamer

1 cup Milk

1 cup Buttermilk

1 cup Veggie Stock

Here is what you do...

• Cut all the squash in half, remove the seeds.
• On a baking sheet add olive oil, salt and pepper.  spread evenly on the pan and place the squash pulp down and bake at 400 until soft.
• Bloom the garlic, turmeric, ginger and nutmeg in some olive oil.
• Slice the onions and fennel and add to the seasoning.  Saute until tender. Set aside.
• When the squash is cooked, scoop out the pulp and place in a food processor.  Add the sauteed mixture to the squash and puree until smooth.
• Place puree is a large sauce pan.  Add buttermilk, milk, stock and creamer. 
• Heat through and serve with a dollop of sour cream or creme fraiche and serve.

Now go out and make something tasty for yourself or for someone you love!   Enjoy!