How to Overcome Squash Overload

Understanding Varieties of Squash and Ways to Cook Them

Do you ever get the feeling that you have already been seeing squash at every supermarket for months now?

Well, you have! This week’s blog is written by Tiny Spoon’s very own Chef Brie and she’s here with some good news.

Though the days of flourishing tomatoes and English peas in our gardens and in our stores are far far away, and squash is here to stay for many months to come, squash is in fact one of the best and most versatile ingredients you can use in your kitchen.

Read on to hear everything Chef Brie has to say about this versatile Fall favorite.

More than Pretty Fall Decor

Squash doesn’t just make pretty fall decor, it is actually incredibly tasty and easy to use! There are SO many ways squash can be utilized and even more varieties of squash that bring their own unique style to the cooking game. At your local supermarket you will probably see 6-10 different varieties over the fall and winter so it won't hurt to learn some new tips and tricks.  Fun fact: did you know Squash is actually a FRUIT? Truly shocking, but just add it to the list about why squash is so special.

To the Point: Favorite Squash Varieties

As a self-proclaimed squash lover, I used to feel like you once. I had major squash fatigue, so I started to learn all the ways and different types I could enjoy this versatile fruit. Now I have grown to love squash so much that I look forward to the fall and winter every year because I know all my favorites are coming back into season! So let me get to the point: Below are some of my favorite varieties of squash and how I enjoy eating them.

Kabocha Squash

Kabocha Squash, also known as Japanese Pumpkin, are the medium sized, dark green pumpkin looking ones that you might be intimated to try. But PLEASE have no fear; this variety of squash is buttery, creamy and when roasted the skin is tender and delicious! Not having to peel squash? = ENOUGH SAID. I would recommend using a larger knife with a thick blade and carefully cutting it down into large chunks that you can then cut into ½ in slices to roast. This variety of squash is also nice and starchy like a potato so cutting it in half, roasting it until tender and scooping out the flesh makes the best, thickest, most decadent mash you will ever have! (Trust me).

Honey Nut Squash

Honey Nut Squash, not to be confused with Butternut, (although it is a hybrid of butternut and buttercup) is half the size of a butternut, and it has darker skin and the flavor is even sweeter and more delicious. My favorite thing about this squash is its size! Since Honey Nut squash is so cute and little, this makes it so much easier to work with and to cut, making it the perfect option for people that only want to use a small amount of squash with no waste. I love to cut these in half, scoop out the small amount of seeds and roast the squash halves in the oven, cut side up, seasoned with a little ras el hanout spice. The skin is edible, but I prefer to enjoy them like how I eat an avocado, while it is still in the skin (that sounds weird but you can visualize). The texture is so luscious and perfectly sweet so the ras el hanout is a nice spice blend to round out all that sweetness.

Delicata Squash

Next up, and a fan favorite amongst the Tiny Spoon Chef staff is Delicata squash! WOW let me tell you, if you have not tried this heirloom variety yet you are genuinely missing out.  Delicata is long, thinner squash with dark green and pale yellow or orange striped skin.  This variety also does not need to be peeled (YAY!).  I know there is a big trend right now with stuffed spaghetti squash, which we love to see, but next time try delicata instead. Cut in half lengthwise, scoop out the seeds and DO NOT TOSS THEM! Those seeds, once cleaned, make for delicious roasted pumpkin seeds in the oven.  Try them with a little cajun seasoning if you like a kick.  Anyways…..try stuffing them with wild rice, leeks, spinach and artichokes with some gooey mozzarella cheese baked on top and you will seriously consider becoming vegetarian. Also, delicata is SO tasty when sliced into rings and pan fried!  The skin gets crispy and the flesh is nice and tender. 

Butternut Squash

Last but seriously not least, I have to talk about the OG; butternut squash.  I know this is the one you are probably the MOST sick of, but did you know that you can use butternut squash to make pie filling?? Well now you do!  Butternut squash is also amazing steamed and blended with stock as a base for soup, or used in a nice hearty coconut curry.  You can genuinely add butternut squash to any soup or sauce and you will be wondering why you didn’t start adding it sooner.  One of my FAVORITE ways to use butternut squash is for macaroni and cheese!  This is actually the perfect way to lighten up one of everyone’s favorite winter dishes and also makes a great way to sneak in some veggies for the kids.

I hope my enthusiasm and love for squash has sparked a new fire inside of you and you are currently out running to your nearest grocery store and picking up one of these or any other variety of squash and trying something different!

My wish is to end the squash fatigue and overwhelm that is currently taking over New England!

Got questions about squash or hoping we can cook up a delicious recipe for you?! We’re here to squash all your kitchen fears and worries in any way we can.