Fall in Flavor: A Guide to Winter Squash Varieties
Break out the pumpkin spice lattes (and everything pumpkin for that matter), fall is officially here! During the fall season, winter squash reaches peak demand. With over 100 varieties of squash, we’re here to breakdown each variety at John Vena Inc.
What is Winter Squash?
Before we get into the breakdown, it’s important to know that squash is separated into two categories – summer and winter. Summer squash is harvested at an immature stage before the rind has time to harden. This results in a tender, often seedless squash.
Winter squash, on the other hand, is harvested at full maturity. The rind is hard when the squash is picked but is given time to ‘cure’ post-harvest. This process allows the rind to further harvest and develop sugars. Due to the rind, the winter squash category is also commonly referred to as hard squash.
How to Store Winter Squash
Storing winter squash is also fairly easy. All varieties can be stored for long periods of time at room temperature. When stored below 50°F, the squash may begin to show signs of chilling injury and decay.
Now that you know a little more about winter squash, let’s jump into what makes each variety unique:
Seasonal Varieties
Acorn Squash: This squash can be green, white, or golden in color. The flavors of each color are extremely similar but vary slightly. Green acorn has a mild texture and a nutty, squash-like flavor. White acorn squash has hints of spice and nuttiness. Golden acorn squash is considered the sweetest out of the three. Acorn squash is small, often 5 to 8 inches in diameter. Its ridged sides taper at the end, giving it an acorn-like appearance (and its namesake). Acorn squash is enjoyed for its small but manageable size. It’s often wedged to show off it’s beautiful color and then roasted or baked.
Carnival Squash: This cross between sweet dumpling and acorn squash was introduced in the early 1990’s. It looks similar to acorn in appearance but has striped orange, green, white, and yellow skin. It’s most often used as a decorative piece due to its vibrant coloring but can be used in any recipe calling for acorn squash. Carnival’s flavor becomes nuttier, sweeter, and richer when roasted.
Delicata Squash: This elongated squash ranges from 6-9 inches in length. It has stripes and splotches of green on its cream-colored skin. Delicata has a thin, edible skin and a sweet potato like flavor. Perfect for roasting, stuffing, or baking.
Honeynut Squash: This variety of squash is a mini cultivar that weighs in at about 1-1.5 pounds. Unlike other winter varieties, honeynut’s skin is a burnt orange. Its flavor is naturally sweet with hints of caramel. This squash is best for roasting as this allows the sugars to caramelize and enhance the flavor. Prize among foodservice professionals for its ‘single serve’ size. During the fall season, honeynut squash is locally sourced from Pennsylvania.
Mini Pumpkins: Mini pumpkins are exactly what they sound like – a cultivar that is around 3-4 inches wide. They are most often used for decoration but are edible as well. Try stuffing and using as a unique fall-themed serving vessel.
Pie Pumpkins: Pie pumpkins are the same species as normal large pumpkins you’d find at the farm stand. They are generally 4 to 5 pounds and often use as decoration, but its sweet flesh is also great for pies, canning, and other desserts.
Sweet Dumpling Squash: This small and sweet squash has rugged lobes, similar to an acorn squash, with delicata-like coloring. Its flesh is orange and dense with a complex flavor profile perfect for the fall season.
Turks Turban: This squash is mainly used as decoration. It is edible, but has a mild flavor and lacks sweetness. It’s vibrant color makes it a unique bowl for soups.
Year-Round Varieties
Butternut Squash: Butternut is a fall staple and one of the most popular varieties. It’s a medium-sized squash that’s about 8 to 10 inches in length. The pales skin holds a dense, creamy, and sweet orange flesh. Butternut is prized for its high-yields and versatility – they can be roasted, grilled, steamed, pureed, or used in baked goods.
Calabaza Squash: Popular in Latino cuisine, calabaza squash is an exceptional cooking squash used for soups, curries, and stews. It’s also candied during Dia de los Muertos celebrations to make the traditional Mexican dish, calabaza en tache. Calabaza is a large squash with thick skin that can range from mottled greenish-grey, to yellow, orange, and even blue. Its flavor earthy and mildly sweet, much like a pumpkin.
Kabocha Squash: Kabocha squash is also known as Japanese pumpkin. It’s a very versatile squash that can be steamed, braised, roasted, fried, and pureed. Kabocha has dark green skin that features light green stripes. Its flavor is sweet and nutty, almost like a chestnut, while its texture is dense and dry. Bumpy scarring is normal for kabocha squash.
Spaghetti Squash: Spaghetti squash is popular as a low carb substitute. Inside its bright yellow exterior is a flesh that pulls apart in pasta-like strands when cooked. The flavor of this squash is nutty and mildly sweet, allowing it to pair well with sauces and pesto’s. To serve, cut spaghetti squash it half and then roast, steam, or microwave the squash until tender.