When you walk into the Co-op you are greeted by a colorful collection of squash- a vegetable of many shapes, many hues, many varieties and many flavors. You want to scoop up as many as you can because its like holding autumn itself but then you remember…I don’t know how to cook squash! Well have no fear, we have put together a quick list of great squash recipes as well as a flavor/variety guide to assist in your next shopping. Already a squash cookin’ pro? Hopefully, you will find some recipes here that will help you love this fall veggie even more!
Kombocha is the Japanese word for “squat” so you can imagine the shape of this green squash. They carry a nutty, earthy flavoring.
How we’re eating it: In Soup! This soup utilizes Greek yogurt so you know it has to be good!
Butternut has a long tan almost peanut shape with a thick yellow skin and sweet taste.
How we’re eating it: Baked with Apples! We cannot get enough of this delicious Apple Squash Bake. Up your game by using local apples from Dan Tower Farm
- 1 lb Fresh Apples, peeled and sliced
- 1.5 lbs Butternut Squash, peeled and sliced
- 4 tsp Canola Oil
- 2/3 Spanish Onion, diced
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- 2 Tbl Four
- 8 oz. Shredded Cheddar
- 1.3 oz Panko Bread Crumbs
- Steam the butternut squash in some water for 15 minutes, then mash it
- Heat the oil in a skillet and saute the onions until they brown
- Combine the onions and squash and season with salt and pepper
- In a separate bowl toss the apples with flour
- In another bowl mix the cheddar and breadcrumbs
- Spray a pan with canola spray
- Layer squash/onion mix, then floured apples, then cheddar/breadcrumbs
- Bake until heated through and golden brown
Light orange capsule shaped squash that looks like has a stringy flesh that resembles spaghetti in both look ans texture.
How we’re eating it: Right out of its skin! Stuffed spaghetti squash tastes best when you load it with cheese!
Capsule-like with a bright yellow color and green stripes. Once you crack open the colorful skin the flesh carries a similar taste and texture to sweet potatoes (The alternate name is Sweet Potato Squash!)
How we’re eating it: In a Salad! Cut and cube up your squash and toss it on this great autumn salad.
This sub-variety of acorn squash has the same spherical shape as a acorn squash and can be used to replace acorn or butternut squashes in recipes.
How we’re eating it: In Stew! This curried stew will warm you up on the coldest fall days. Pair with a side of Lexi’s Mutigrain Bread.
Short, squat and green the flesh of this squash is bright orange when cooled. It has a mild and dry flavoring.
How we’re eating it: In a Quesadilla! We’re in for anything that can be dipped in a Chipotle Lime Sour Cream! (This is not a drill)