Squash 101

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:

Acorn

Yellow, tender flesh can be steamed, baked, roasted and stuffed. Tasty with butter, syrup or brown sugar and spices.

 

Blue Hubbard

Brilliant orange, nutty tasting, these can be boiled, baked, mashed or pureed.

 

Butternut Squash

Sweet, orange flesh is buttery smooth when steamed, boiled or baked. Delicious in soups, stews and curries.

 

Delicata

Succulent yellow flesh tastes similar to sweet potatoes and butternut squash. Great for steaming, baking or stuffing.

 

Red Kuri

Small, pumpkin-like squash with nutty, sweet flesh. Add to soups, casseroles or gratins.

 

Spaghetti Squash

Creamy, spaghetti-like flesh can be baked in the skin, scooped out, then tossed with pasta or served cold in a salad.

 

Turban

Yellow-red tender flesh can be baked, steamed or simmered.

 

Pumpkin

Small pie pumpkins tend to yield the tender, succulent flesh desired for cooking.

 

we are in

CanadianPlanet

Ontario

Comments

[wilson]

I am vegetarian and i super love to eat those! Thank you for sharing

[zeal]

Yes i am conscious of what i eat and this one caught my appetite! Thank you and im looking forward for more.