5 New Varieties of Winter Squash -- How and Why to Eat Them

It’s that time of year again!  With fall comes endless squashes, pumpkins and seasonal garden treats.  And right now, the winter squashes are bountiful.  But there are so many varieties to choose from!

Have you seen a bunch of funky varieties of squash and aren’t quite sure what to do with them?  Well it’s time to deviate from your normal butternut squash and get to know these 5 new ones.  

This squash is my FAVORITE!  Buttercup -- it’s the richest, sweetest squash I’ve ever had and I’m excited to share it with you.

Not only are these squash delicious, but they are excellent for your health.  They are very filling, but naturally low in calories, low in fat, contain zero cholesterol and are abundant with disease fighting properties.  

Ways to eat them:

- Stuffed with different whole-grain mixes such as wild rice or farro.  Include dried fruits like cranberries (or fresh cranberries), currants or rasins.  Nuts would also compliment a whole-grain mix (yeah for using nuts and dried fruit as condiments!)

- Baked with diced apples, pear.

- Cinnamon, clove, coriander, all spice compliment them nicely 

- Just plain! As chunks.  Delicious side dish!  Or dip in mustard.

- As mashed potatoes.

- Boiled, baked or even microwaved.

Store: in a cool, dry, dark place for 2-3 months, but not in the fridge.

Differences in taste:

Sweet dumpling: mildly sweet, good for stuffing and baking and served individually.

Kabocha: is the Japanese word for squash. Rich and sweet. Dry and flaky when cooked. Cross between a sweet potato and a pumpkin. Bake for 30 minutes at 400 F.

Buttercup squash:  part of turban squash family (hard shell, turban shaped).  Sweet, rich and creamy—sweeter than most other squashes.  

Golden nugget: can be cooked whole if poked before baking.  Difficult to cut so bake before cutting.

Acorn:  mildly flavored, can stuff as a personal center piece or slice in rings and bake.

Recipes (Trisha approved ;)

Acorn Squash and Apple Soup from Lindsay Nixon and the Happy Herbivore

Sweet Dumpling Squash Stuffed with Lemon Herbed Rice from Fat Free Vegan

Kabocha Bean Dip from Cathy Fisher at Straight Up Food.com

Cost/pound:  $1.29/lb at my local grocery store.  Less expensive, more beautiful and much healthier than a steak or chicken for your main dish ;)

Take Control Now

What squash will you try?  Which have your tried in the past and LOVED?  Post your answers in the comments section below and start to take control of your diet, weight and your health!