All this month, we’ve been celebrating Squashtober and the amazing, awesome, super delicious fruits of the season. We thought we’d just take a moment to look at our own favourites, and see if you have any of your own!
This is probably Steve’s all-time favourite in the family. Butternut is an amazing winter squash that packs a lot of flavour and a lot of flesh into a convenient package.
Butternut squash is great as a standalone puree. It’s smooth texture makes it blend incredibly well, giving it a nice creamy profile when made into soup. It’s easy to prepare, and you can peel it with a vegetable peeler (or don’t — the skin is nice too).
A classic, and a great addition to any mean. Acorn squash is surprisingly versatile, whether sliced, roasted whole, or mashed. It’s a bit more stringy than butternut, which makes it a good substitute for pumpkin in recipes, and a good contrast when served alongside potatoes or sweet potato.
It’s also tough, and stores really well for up to several months.
You didn’t know this was a squash, did you?
Zucchini is a mild, watery summer squash, often mistaken for being in the cucumber family. Its soft flesh is actually a good substitute or companion to cucumber. We like it chunky in sauces or blended into smoothies. It can also be made into jelly or added to muffins for extra moisture.
Spaghetti squash has made a real surge in the kitchen lately, probably due to the sudden popularity of low-carb and gluten-free cooking. As a low-calorie, low-starch replacement for pasta, it’s the stringiest of the squashes.
Cooked simply by cutting it in half and steaming or microwaving, it’s a staple in our house for those times when we’re craving Italian, but don’t want to go all out with a heavy pasta dish.
Good old pumpkin rounds out our top list of favourite squashes, but it’s by no means in last place. It’s bold, flavourful, and so versatile.
Sure, it’s often associated with pies and baking. But we’ve added it to everything from smoothies to pancakes to pasta sauces. It makes a great soup, and has a strong enough flavour to hold up to most savoury profiles.
And yes, it even makes a good ice cream!