The squash family is varied and plentiful and for us here at Over Farm squash season one of the most exciting harvests of the year. We simply love to fire up our trusty squash trolly and adorn it with these beautiful gems both large and small. The colours, shapes and tastes are all different but equally tempting and satisfying.
Spaghetti Squash is a squash that is very much in vogue right now. As the name suggests once cooked the flesh of this vegetable resembles ribbons like spaghetti and can be used as a substitute for the pasta. This switch is great for people on low carb diets. In fact when covered in a delicious tomato sauce or even tossed with pesto you’d be hard pressed to notice that you weren’t eating pasta. The flavour is mild and delicate but not as mild as some squash can be.
Butternut is perhaps the most recognisable of all the autumn squash after the pumpkin of course. It boasts a distinctive shape and can be used in many recipes. We love to cut it up and turn it into a healthy chip alternative but many like to scoop out the seeds and stuff with mince and cheese and other yummy ingredients before baking. The flesh is a vibrant orange and the flavour is smooth and nutty, again it seems there is a clue in the name.
Gem Squash are always popular once they start appearing in our shop as well as being one of the first ready they are also convenient for their small portioned size. One vegetable cut up and baked stuffed or topped serves one person beautifully. We also love the deep green skin. Many people like to keep things simple by cutting in half, baking and adding a knob of butter for serving. Nothing more.
Turban Squash gets its name from its unique shape. Indeed this variety resembles a turban and is often used in a decorative manner. The bottom of the fruit is usually orange while the top (turban) portion is often lighter and mottled. Cutting the top off and scooping the flesh out to make soup and then filling the shell with the soup to serve is popular and impressive.
Red Kuri/Onion squash
The red kuri squash is also known as the onion squash because of its shape. It has bright orange skin that is good to eat and a rich flesh which isn’t too sweet but rather smooth and nutty like chestnuts, kuri is actually Japanese for chestnuts. The flavours of this squash go best paired with creamy foods such as coconut milk and cream cheeses. Our favourite thing to do is to cut into wedges before baking and adding to curry sauce.
If you’ve been reading this post it will come as no great shock to you that the munchkin pumpkin is so named due to its appearance. It’s pretty small and almost imposable to peel but it looks great for autumnal displays and decoration. It can also be eaten and is delicious and sweet with nutty vibes. To cook simply bake whole of cut the top off remove the seeds and fill with whatever your heart (and stomach) desires. You can get orange ones and whites ones, the later is named the ghost munchkin.
The crown prince is royalty when it comes to the winter squash family. This rather pale looking fella is fairly big and the best eating pumpkin we have to offer you on the farm. Cut into the pale blue exterior and you’ll be greeted with a sweet vibrant flesh that has heaps of delectable pumpkin flavour. They can grow to be about 9 pounds in weight and keep very well. For wholesome soups and tempting pies this is the pumpkin you want.
Which is your personal favourite winter squash? Is it on we have on the farm or perhaps one you’d like to see?
Let us know. Also get in touch if you have any recipes you just have to share. There are so many wonderful and exciting ways you can use this vegetable and we love hearing new ideas. 🎃
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