Eaten as a vegetable, winter squash is a fruit with a hard rind, harvested in autumn and stored through much of winter. It comes in diverse forms and colors that could be used to brighten dishes. Flavors are generally mild-to-sweet, so squash won't overwhelm other ingredients and can easily be incorporated into many dishes.
The winter squash family is naturally low in fat and calories, and delivers significant nutritional benefits. For example, one cup of baked butternut squash is rich in vitamins A (from beta carotene), B6, C, and E, as well as magnesium, potassium, and manganese. Butternut Squash has a relatively sweet taste. Kabocha Squash (1, 3) has a nutty, earthy flavor with just a touch of sweetness. Green kabocha is relatively savory, the red kabocha but is much sweeter. Carnival Squash (4) resembles Acorn squash (12) and sweet dumpling squash (6) and has a mellow and sweet yellow flesh. Sugar (pie) pumpkin (5) has a classic pumpkin flavor. Sweet dumpling squash (6) and Delicata Squash (9) both taste like sweet potato. Spaghetti Squash is mild-tasting. Blue Hubbard Squash ha gray-blue skin and sweet-tasting orange flesh. Red Kuri Squash (10) has a chestnut-like flavor. Buttercup squash (11) is very mil in taste. Acorn Squash (12) is mildly flavored and is better eaten green - it can be too tough and fibrous when turned orange. Butternut Squash (2) has a bright orange slightly sweet flesh high in potassium, especially if eaten raw (grated or thinly sliced into salads or coleslaws).
The winter squash family is naturally low in fat and calories, and delivers significant nutritional benefits. For example, one cup of baked butternut squash is rich in vitamins A (from beta carotene), B6, C, and E, as well as magnesium, potassium, and manganese. Butternut Squash has a relatively sweet taste. Kabocha Squash (1, 3) has a nutty, earthy flavor with just a touch of sweetness. Green kabocha is relatively savory, the red kabocha but is much sweeter. Carnival Squash (4) resembles Acorn squash (12) and sweet dumpling squash (6) and has a mellow and sweet yellow flesh. Sugar (pie) pumpkin (5) has a classic pumpkin flavor. Sweet dumpling squash (6) and Delicata Squash (9) both taste like sweet potato. Spaghetti Squash is mild-tasting. Blue Hubbard Squash ha gray-blue skin and sweet-tasting orange flesh. Red Kuri Squash (10) has a chestnut-like flavor. Buttercup squash (11) is very mil in taste. Acorn Squash (12) is mildly flavored and is better eaten green - it can be too tough and fibrous when turned orange. Butternut Squash (2) has a bright orange slightly sweet flesh high in potassium, especially if eaten raw (grated or thinly sliced into salads or coleslaws).
