Winter Squash Varieties
Varieties of Winter Squash
The world of winter squash is vast and full of interesting varieties. Not pictured above is blue hubbard or your standard pumpkin varieties.
You will probably find most of these (except for the Musque de Provence pumpkin) at your local farmer's market. The French pumpkin was available from one of the farmers in my area. He only grew 6 plants, so he didn't have many to sell. He handed out a nice little description of the pumpkin. Below is a list of winter squash varieties and good uses for each. If you buy them now and store in a cool, dry area of the kitchen or pantry, the squash will last for several months.
Musque de Provence Pumpkin:
This is an heirloom pumpkin from southern France. The flesh has a distinctive hazelnut flavor. These are popular in France and sold by the wedge in French markets. Use in recipe that calls for butternut squash.
About the same size of an acorn squash but with a more colorful exterior. The yellow flesh is sweet and mellow. It can used in any recipe calling for acorn squash.
Red Kuri Squash:
This is also called a red hubbard squash. It has a bright orange flesh that has a slightly nutty flavor. I used this in the Winter Squash Gnocchi recipe.
This squash resembles summer squash varieties and you can even eat the skin if you so choose. It has the same consistency of a sweet potato when cooked but more earthy and rounded in flavor. You can slice it (with skin on) and roast in an oven.
This is a green kabocha squash. There are red kabocha varieties, too. It has a nutty, earthy flavor. Can be used in any recipe calling for butternut or acorn squash.
Very popular squash this time of year with yellow flesh and mild flavor. Can be used in any squash recipes but is delicious in soups.
Another very popular squash with a light orange flesh. The seeds of the squash are located in the bell (or bottom) of the squash. The neck is all flesh. It has a slightly sweet flavor and is a good all around squash.
This yellow squash resembles spaghetti when cooked. The flesh gets stringy and looks like noodles. It's a good alternative to pasta and can be served with a nice marinara sauce.
Looks like kabocha squash; mild in flavor. Great for any recipe calling for kabocha squash.
So... there you go. Now, go out and buy some winter squash to use all season. I'll post many more recipes using these squash varieties.
10/5/2022 10:22:10 am
PLease coud you tell me the name of that beautiful pink squash /pumpkin ? Pink with flesh almost cobered in barnacle effect - I believe it is french in yje second to last photo
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