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Q. What is the difference between the many varieties of squash that are in season right now? – Rachel, Abington, PA
By: Kosher.com
A. Squash fall in two categories, winter squash and summer squash. Summer squash (zucchini, pattypan and yellow squash) have tender flesh, thin skin and high water content.
Winter squash, which should really be called fall and early winter squash, is currently in season. These squash have hard rinds, high levels of beta carotene, and are usually yellow-orange in color.
A nourishing, versatile food, one cup of cooked winter squash has about 80 calories and is high in both vitamin A and vitamin C, as well as being a good source of vitamins B6 and K, potassium and folate.
Regardless of the variety, winter squash is best stored in a cool spot with good air circulation (not the refrigerator) for up to 1 month.
Here’s a brief lowdown on popular winter squash likely in your market:
Acorn Squash—This squash, which typically has thick green skin with orange stripes, actually looks like a giant, ribbed acorn. Somewhat stringy, acorn squash has a mild flavor so it serves as an excellent backdrop when accented with other ingredients. Excellent roasted or baked; its large, even cavities are perfect for stuffing.
Butternut Squash—This light brown, bottle-shaped squash kind of looks like a giant peanut. Renowned for its sweet, fruity flavor, the squash’s flesh turns creamy when roasted, baked, or steamed, which makes this a popular ingredient in soup or added as a puree to baked goods and soufflés.
Kobocha Squash—The sweetest of all squash, this variety has a deliciously smooth, sweet and dense pulp. Perfect baked or roasted, the bright orange flesh tastes like a cross between sweet potato and pumpkin, and can be used as a filling for pie or pureed and added to soups or baked goods.
Pumpkin—Pumpkins come in two basic types, jack-o-lantern (a less flavorful variety typically used for carving and autumn decorations) and sugar pumpkin, which are smaller pumpkins used for cooking and baking. Pumpkins are wonderful roasted or baked, but since they are not as sweet as other winter squash they generally need additional sweetener. Small varieties can be filled with soups, stews and puddings.
Hubbard—These plump, round squashes usually have tapered necks, similar to butternut squash, but with wider bottoms. They can have dark green, bluish or orange-red skin and weigh five to 20 pounds. Since they have a thicker, firmer texture than pumpkin, they are excellent in pies and require less sugar.
Experience the flavor of winter squash when you make Baked Pumpkin with Corn and Apple Pudding.
Recipe: Baked Pumpkin with Corn and Apple Pudding
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