A Guide to Winter Squash

It’s time to stock up on winter squash!

This guide will take you through 4 different varieties of our favorite winter squash and how to use them in your seasonal dishes like a pro.

Squash can add a vibrant and robust flavor to your soups, stews, roasts, salads and even pancakes! Winter squash is low in calories and a good source of complex carbohydrates and dietary fiber. Squash is low in fat and provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems.

So many ways to enjoy!

Butternut Squash

Butternut squash has a sweet, nutty taste similar to that of a pumpkin. Did you know that butternut squash is technically a fruit because it contains seeds? However, it is used as a vegetable and can be roasted, sautéed and pureed.

Butternut squash can be rather daunting to prep, but fear not, we will tell you our best methods for making this task simple. You will need to have a large, sharp knife, a vegetable peeler, and a secure and stable place to cut. Cut about 1/4″ off the top stem and bottom ends first, to help keep the squash steady on your board. Holding the squash in one hand, use a vegetable peeler to peel off the outer layer. Once peeled, cut the squash in half from top to bottom. Scrape out the seeds, save them for roasting, and remove the stringy pulp. You can roast the squash whole, with a drizzle of olive oil and seasonings of choice, or cut into cubes and steam or store in the freezer for later use.

Storage Tip
Keep your butternut squash whole, in a cool, dry place for 1-2 months. Store cooked butternut in the refrigerator in a tightly-sealed container for up to 5 days.

Delicata Squash

Delicata squash belongs to the same species as most types of summer squash, but is eaten at its mature stage in the winter. This squash is oval shaped and pale yellow in color with green stripes going down the sides. The taste is similar to a sweet potato and has a creamy texture. The skin is soft and edible.

Delicata squash are easy to prepare. If you are using the squash as a puree for a soup or baked treats we suggest cutting the top and bottom off first, slicing down the middle, scooping out the seeds, and drizzling with olive oil. Roast the squash at 400°F for 25-30 minutes until tender and lightly browned. If you are using this squash as an addition to salads and side-dishes we recommend also slicing the squash width-wise to create beautiful half moon shapes before roasting; they are both lovely and satisfying.

Spaghetti Squash

Spaghetti squash is the “spaghetti” of vegetables because when it’s cooked, the flesh falls into strands or ribbons similar to spaghetti noodles. Ranging in color from ivory to yellow to orange, this squash is large in size and oval in shape, similar to a melon. The texture of the cooked squash is tender with a slight crunch and has a very mild flavor that goes with any sauce.

Click here for helpful instructions on How to Cook Spaghetti Squash.

Spaghetti squash is a great low-carb alternative to pasta in many dishes. Just add your favorite sauce and fresh herbs. Spaghetti squash can also be stuffed and or turned into your favorite chow mein!

Storage Tip
Uncut squash will keep for up to 1 month in a cool, dry place. Once the squash is cut, it should be kept refrigerated in a tightly-sealed container. Cut squash is best used within 3-5 days.

Sugar Pie Pumpkin

Sugar pie pumpkins are smaller (2-4 pounds) and sweeter than your typical carving pumpkin. Their flesh is also firmer and less stringy. These pumpkins are most commonly used for baking, but can also be cooked down into a delicious pasta sauce.

Be sure to check out our helpful instructions for How to Roast a Sugar Pie Pumpkin or How to Steam and Puree Your Sugar Pie Pumpkin.

Storage Tip
Sugar pie pumpkins will keep in a cool, dry place for up to a month. Cooked pumpkin will last 3-5 days in a tightly-sealed container in the refrigerator.