I always eat a lot of squash throughout the winter and fall months mainly because we grow a significant number of varieties in our garden and they keep remarkably well. However, this year I’ve probably eaten more squash than any year before. I’ll a cook up a butternut, and with just my roommate and I eating it, I’ll be munching on that squash for the rest of the week. And then, I have about four other kinds of squash sitting and patiently waiting for me to choose them to bake the next week.
However, I have yet to get sick of squash, primarily due to the large variety that I am able to choose from. While I find all squash to be relatively similar, each type certainly has its own unique taste. Lucky for me and you, squash are also super healthy and are loaded with vitamins, particularly vitamins A & C.
Let’s take a look at the different varieties of squash one can choose from.
Acorn: This dark green, acorn-shaped squash hides a pleasant yellowish-orange flesh on the inside that holds a slightly sweet and creamy taste. Compared to many other varieties of squash however, acorn would be on the not-so-sweet side.
Calories: About 172 calories per squash.
One way to make it: Acorn squash are perfect for stuffing. Try a combination of wild rice, cranberries, and walnuts, baking the squash first and then adding the pre-cooked rice mixture to the squash for the last several minutes of baking.
Calories: About 63 calories per cup
One way to make it: Butternut squash provides a nice central ingredient for a naturally smooth and creamy pureed soup. Try Curied Squash and Yam Soup.
Calories: About 30 calories per cup
One way to make it: While kabocha squash are certainly tasty simply baked in the oven, they also make a great ingredient for other recipes, such as HEAB’s Kobacha Squash Pancakes.
Calories: About 42 calories per cup.
One way to make it: Bake the squash and then use its strands as you would any other pasta. Try topping it with a marinara or pesto sauce.
Calories: About 76 calories per cup.
One way to make it: My favorite way to eat ambercup is to simply roast it in the oven. Cut the squash into 2 inch slices. Toss the slices with olive oil, S&P, and bake at 350F for 45 minutes, or until tender.
Calories: About 46 calories per cup.
One way to make it: Cut into cubes and season it with a little olive oil, cinnamon, nutmeg, and maple syrup. Bake in the oven until tender.
Calories: About 30 calories per cup.
One way to make it: Cut the squash in half, and remove the seeds. Cut into 1/2 inch slices. Using a colander, steam for 12 minutes, or until tender. Season with olive oil, S&P.
What’s your favorite squash? Favorite way to use it?
I also want to give a shout out to Melissa for the wonderful blog giveaway I received today. Everything is deliciously foreign and amazing!