Hello Healthy Readers!
Since fall is definitely upon us, I thought I'd take this opportunity on my blog to get you familiar with an often intimidating family of produce - Squash! Now I have to admit, I too don't know much about squash varieties but I found this great info and wanted to share it with you. Next blog, I will talk about prepping and cooking it! Here are the common types of Squash found right now in your local grocery store:
Yellow, tender flesh can be steamed, baked, roasted and stuffed. Tasty with butter, syrup or brown sugar and spices.
Brilliant orange, nutty tasting, these can be boiled, baked, mashed or pureed.
Sweet, orange flesh is buttery smooth when steamed, boiled or baked. Delicious in soups, stews and curries.
Succulent yellow flesh tastes similar to sweet potatoes and butternut squash. Great for steaming, baking or stuffing.
Small, pumpkin-like squash with nutty, sweet flesh. Add to soups, casseroles or gratins.
Creamy, spaghetti-like flesh can be baked in the skin, scooped out, then tossed with pasta or served cold in a salad.
Yellow-red tender flesh can be baked, steamed or simmered.
Small pie pumpkins tend to yield the tender, succulent flesh desired for cooking.