Incredible Squash!

Peel it, cube it, roast it in the oven – winter squash is a nutritional powerhouse that’s adaptable to any menu! Squash is a good source of vitamin C and potassium, and varieties with the deep-orange flesh offer high concentrations of vitamin A! Most squash varieties are picked in late summer & early fall, but their thick skins make them a cinch to store throughout the colder weather. Are you falling for squash yet?!

Keep reading as we break-down the differences between some of the most popular varieties. (read more) 

  1. Ambercup

Ambercup squash resembles a small pumpkin with its brilliant orange-to-red shell, but with a slightly bumpier texture. It has a bright orange, fine-grained flesh with a very sweet taste. 

  1. Butternut

Probably the most well-known of all the winter squash varieties. Butternut is an oblong, pear-shaped squash with a creamy tan skin and a sweet/nutty flavoured bright orange flesh. The taste and texture is somewhat similar to that of sweet potatoes. Try incorporating butternut squash into rice dishes or pastas – as a side or on its own. Roast and serve with chopped parsley and a sprinkle of parmesan cheese!  

  1. Pie Pumpkin

More than just for decoration! Although all pumpkins can be eaten, there is a difference between this sweeter tasting pumpkin and its fibrous, meaty and bland counterparts. Pie pumpkins can be steamed then pureed and used in baking or in a yummy pumpkin pasta.  

  1. Buttercup

The buttercup squash can smell like a fragrant cucumber when freshly cut, however once cooked, its dark orange/reddish flesh becomes dense, sweet and mild, somewhat similar to a sweet potato. 

  1. Blue Hubbard

The blue hubbard is a very unique looking squash! Underneath its gray-blue lumpy, bumpy skin is a sweet and savoury tasting orange flesh. Underneath the gray-blue bumpy skin is sweet and savory orange flesh. The flesh can be mealy and dry so is best used in soups, stews and gratins.  

  1. Spaghetti

Another well-known variety, spaghetti squash is aptly named – when cooked, its flesh becomes ‘stringy’ and can be used as a healthy noodle alternative. Once you’ve cooked and scooped it, sauté the flesh with butter and garlic for extra flavour, and combine with one of your favourite sauces! 

  1. Acorn

The acorn squash resembles an acorn in shape (surprise!), and has a smooth dark green, and mottled orange shell with deep ribs. The flesh is moderately fibrous, with a deep nutty and slightly sweet flavour, making it ideal for stuffing, mashing and roasting.  

  1. Delicata

Oblong with striped edible skin and pale yellow shading, this winter squash most closely resembles its summer squash cousins. Delicatas have a sweet and earthy flavour, and creamy texture similar to a butternut.