Right now is the perfect time to visit pumpkin patches and farms where you will find beautiful varieties of squash, yet it can be overwhelming because there are so many different kinds. Some farms go the extra step to help guide you and post information about the flavor and whether or not they are good for cooking or just carving.  But, if you’re not that fortunate, then you might stand there a little confused. Squash is not a name for a particular type of squash, in fact, it refers to many different kinds of squash, including pumpkin, courgettes, or zucchinis.

Benefits of squash  

 Enhance the immune system
 Fight inflammation

 Helps control diabetes
 Promotes lung health
 Beneficial for heart health
 Improves your vision
 Reduces the risk of anemia and regulates your blood circulation more
efficiently

Butternut Squash

This is known as the sweetest between the various kinds of winter squash. It has a thick and moist flesh, but it has a thin peel, which makes it easy for you to peel. Butternut squash does not contain many seeds and it is a truly versatile squash that can be cooked in various ways. You can roast or sauté it within few minutes, or make soup because it is very
smooth when mashed and pureed. Plus, there are no fibrous bits or thick strands.

Acorn Squash

Several years ago, acorn squash was considered as the most popular squash. But its top place is now replaced by butternut squash yet, acorn squash is still a favorite because of its tender, moist and sweet flesh. You can bake, mash, roast, sauté or even steam acorn squash for your recipes.  You can also make stuffed acorn squash, which is quite delicious, as pictured here.

Kabocha Squash

Kabocha is one of the most popular kinds of squash all around the world. In some countries, like Australia and New Zealand, people often call it Japanese pumpkin. It possesses a sweet and a little bit nutty flavor. Its flesh is tender, but its peel is tough to be cut off. Sesame and ginger are great ingredients for cooking with Kabocha squash.

Delicata Squash

Delicata squash is another common type that is used in many recipes around the country. It weighs under a pound and its color is bright and cheerful. Delicata squash has a very thin peel and it can be eaten too. Make sure that when you buy delicata squash, you look carefully and check for cuts, soft spots or any bruises. Delicata is nutty and sweet and its flavor is similar to that of corn. You can roast delicata squash with butter in the oven for a sweet taste.

Hubbard Squash

Hubbard resembles a pear and you will notice a dark green color or pale grayish blue on its peel. Many times you will find it in packages at the grocery store pre-cut because it’s so big, but it’s very delicious and tastes just like a pumpkin. Thanks to its extra-thick skin and storing technique, hubbard squash may last up to five months. The ideal environment to store this type of squash is dry and cool.  Roasting it with black pepper or rosemary is the best way to cook this squash. You can also make a mash with nutmeg or cumin.

As you can see there is a lot of variety when it comes to squash or pumpkin. There are many traditional pumpkins that are used for baking such as the pie pumpkin. So next time you visit a pumpkin patch, farmer’s market, or even grocery store, you’ll feel more compelled to try on these. Plus it’s always good to try a variety to see what flavors you like best, but when in doubt ask someone that works there, people are always willing to point you in the right direction and even offer recipes.

 

Kevin Richard is the founder of Richard’s Pantry. He spends plenty of time in the kitchen every day because he loves cooking healthy and delicious foods for my family and friends.