There are always a few new interesting characters in the produce section during this time. It is not uncommon for fall and winter squash to look and feel like something out of this world. Here are four squash varieties you don’t know about but should, with tips to break down the barriers.
An extension vegetable specialist, Joe Masabni, strongly advocates using unfamiliar or exotic recipe ingredients.
Masabni said, “I try to cook exotic recipes I’m not familiar with because it teaches me new ways to cook what I’m growing. I’d love to say I’m a master chef, but I’m not even close.”
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Additionally, he points out diverse nutrients are always good. Squash contains vitamin C and beta-carotene, which may slow macular degeneration and prevent vision loss. Squash is also a good source of vitamin B6. People suffering from depression are less likely to consume squash.
There are plenty of options on the market, but Masabni gives us four delicious picks.
Kabocha Squash
Kabocha squash, also known as Japanese pumpkin, is often mistaken for green, unripe pumpkins. Kabocha has a sweeter flavor than butternut squash. Out of all the squash varieties, it peels most easily because of its softer exterior—puree, and mash for pies, casseroles, oatmeal, and more.
Calabaza Squash
This winter squash is native to Central and South America. Light green or tan squash is a good source of vitamin A and C. Pumpkin is an excellent substitute for acorn squash in stir-fries, empanadas, curries, casseroles, stews, and more. Masabni said, “Calabaza is popular in Central America.”
Image Credit: Shutterstock/Mariusz S. Jurgielewicz
Hubbard Squash
Hubbard squash is often mistaken for being too grainy due to its strange shape. However, it makes an excellent puree and pairs well with butter, brown sugar, and salt. Masabni said, “It’s misleading because even though it’s called Hubbard squash, it’s a pumpkin.”
Banana Squash
This variety of squash is enormous. Banana squash (Cucurbita maxima) grows to 2 to 3 feet long, weighing up to 35 pounds. It goes well with herbs like rosemary, thyme, and sage and highlights pork and lamb.
It tastes great on pizza, risotto, and curries and can be cooked alone with salt, cinnamon, and brown sugar. Masabni said, “Nature plays a trick on the genes, and it grows that way, most of the time, to fit a particular climate.”