Winter Squash: Going Beyond the Popular Musky Pumpkin

Winter Squash: Going Beyond the Popular Musky Pumpkin

With its origins in Mexico and Central America, winter squash is a basic crop among Amerindians, who ate flowers, seeds of meat and plants and pumpkins used as containers and utensils.

The name "winter squash" is a little misleading. Although many are grown throughout the year, these beautiful pumpkins are usually planted during the warm months and harvested before the first frost. Stored in a cool and dry place, winter squash can be enjoyed throughout the fall and winter - hence the name.

With a few exceptions, such as spaghetti squash, winter squash is a good source of beta-carotene, vitamin C, potassium and fiber. Seeds - roasted or dried - are an excellent snack and a good source of protein and magnesium, among other nutrients.

I have often enjoyed in the colder months, winter squash pack tons of flavor and remarkable versatility in the kitchen. Although these pumpkins can be eaten raw, the meat acquires a smooth and creamy texture and flavors alive when cooking. Winter squash can be enjoyed in sweet or salty preparations and often roasted, although cooking, boiling and microwaving are also common methods of cooking. Season with maple syrup, ginger or cinnamon or add onion, garlic and herbs for a savory flavor.

Although all types of meat have a bright yellow or orange inside, winter squash come in large and small sizes, and the outside can be smooth or rough and a shade of red, yellow, green and blue. Some have edible rinds, although most do not. The size varies from soft ball 1 to 2 pounds of Hubbard squash, which can weigh more than 20 pounds.

Select firm squash, no spots or weak spots and ones that are heavy for their size.

Go beyond the pumpkin pumpkins and ash folk and explore new and tasty ways to brighten an autumn plate or winter.

Squash kabocha         

"Kabocha" is a Japanese word for squash. Less fiber than other pumpkins, kabocha smooth yellow pulp is sweet with notes of honey and becomes creamy when cooking. Kabocha is an ideal puree soup or pie filling and is available all year round in green and red varieties.

Pepper squash

Like its namesake, pepper squash is available throughout the year. In only 1 to 2 pounds, peppered squash has a fiber graphic of 9 grams per cup and provides more than 25 percent of the recommended daily potassium value. The sturdy exterior makes it ideal for cooking with the skin.

Squash Delicata

Oblong with green stripe warning, this pumpkin has a soft and creamy flesh and sweet flavor. Delicata squash is delicious simply roasted or stuffed with whole grains or other salty garnishes. Combine with Parmesan, walnuts and herbs like rosemary for sylvestre a tasty touch.

butternut squash

Excellent orange and sweet and sweet flavor, pumpkin is an excellent source of vitamins C and A, with more than 6 grams of fiber per cup. Enjoy this grilled pumpkin all year round or thrown into soup, stew or smoothies.

Sweet pumpkin

Sweet pumpkin dumpling is small band, weighing less than 2 pounds. With a tender, edible crust, the sweet pumpkin can be cut in two, stuffed and roasted for a fast and colorful food.

Squash Red Kuri

Sometimes called red baby hubbard, red kuri squash is native to Japan. Its smooth, creamy yellow flesh has a chestnut flavor. Because of its hard crust, red kuri is the best roasted skin and scurried to enjoy.

Pumpkin sugar

Squat and sweet, sugar pumpkin is one of the most popular winter squash and provides less than 50 calories per cup. Roast or pureed in soup, pie and other desserts, or oatmeal. Always available, pumpkin and canned sugar is usually available in supermarkets.

Carnival Squash

A hybrid peppercorn squash and sweet dumpling, the carnival squash resembles holidays abroad. It roasts its rich sweet and sweet flavor. Use in all recipes as pumpkin or ash substitute.

Buttercup Squash

Resistant to peel when it is raw, buttercup squash has a sweet pulp is firm and a little dry. With a rich flavor of potatoes as sweet, this pumpkin is better baked with skin, steamed or mashed.

Squash spaghetti

Significantly lower in vitamin A than other pumpkins, this pale yellow variety provides a crispy, stringy, noodle-like meat when cooking. A pleasant slightly sweet substitute for pasta, sweet flavor, is a canvas sauce of perfect olive oil or tomato based.

Hubbard squash

With a dark green color crust, orange or pale blue squash hubbard can reach up to 20 pounds. Soft and granular meat makes it ideal for grinding or mashed in a sauce or pie filling.