4 Squashes To Try This Fall

Greetings! It is officially my favorite time of year. Fall is finally in full swing in the south! It gets started a little bit later down here than in the north and midwest. But! That means all the pumpkins, squash and apples are finally available in the local markets, all the decor is up in our house and everyone else's, and my favorite fall drinks have come back to the coffee shops! Speaking of pumpkins, squash and apples...I recently did a big fall grocery shop and picked up some of each between my local grocery store and a farm market in town. The apples have to be my favorite of the entire haul! I got 6 different varieties that are oh so delicious and I will be sharing what kinds I picked up in a later post. Today however, we are talking all about fall squash! I picked out turban, carnival, sweet dumpling and buttercup. The buttercup is by far my favorite so far that we have made, and I'm coming up with a new fall recipe using it coming soon as well. Lots of fall posts coming your way friends, stay tuned! Without further ado, lets get into talking about the flavor profiles, how to pair and cook these squash!

Sweet Dumpling Squash

This squash can range from orange in color to green in with flecks of yellow. You want to pick one that is heavier in weight and has a firm rind. These squash are about the size of a large apple with a flat or curved in top at the stem, and are perfect for serving two people. The flesh becomes light orange, tender and sweet after its cooked! Sweet dumpling squash pairs well with nuts, strong cheeses, sausage and dried fruits, and is great for stuffing. It is also packed with fiber, beta carotene, vitamin A, B vitamins including folate, riboflavin and thiamin!

To cook: cut in half, scoop out seeds and roast cut side down with a little oil at 375 degrees for 30-40 minutes until the squash is fork tender. The rind is edible, and similar to that of delicata squash!

Carnival Squash

Carnival squash is similar in color, size and shape to acorn and sweet dumpling squash. When it is baked up, it becomes soft, tender and fragrant with notes of butter, nuts and maple similar to butternut squash. It pairs the best with warm, fall spices including cinnamon, nutmeg and ginger. If your a pumpkin spice lover, this squash is for you!

This squash is great for those who are vegetarian as it includes omega 3 and 6 fatty acids! It also includes folate, fiber, magnesium, calcium, vitamins A and C. To cook: cut in half, scoop out seeds and roast cut side down with a little oil at 375 degrees for 30-40 minutes until the squash is fork tender.

Turban Squash Quirky, unique and odd shaped, this squash is typically thought of only as decoration. Little did you know, you can actually eat it! Turban squash ranges in color from orange, green, red and yellow, and often times all colors are found upon it. I love its shape because it looks like two squash morphed together into one! Unlike some other squash, the skin is not edible. However it can be baked or roasted with the skin on. The flesh is orange and it becomes mild to sweet depending on how its cooked. It is also chock full of vitamins and nutrients including beta carotene, calcium, fiber, potassium, and it is a great source of vitamins A and C!

To cook: chop squash, bake, steam or roast in the oven! This squash is great in a variety of dishes and can be used similarly like the squashes above, and is also a great thickener for chilis, soups or stews.

Buttercup Squash Very similar to butternut squash and sweet potatoes in color, texture and taste inside, but it looks like a green pumpkin with grey striations on the outside. It can be difficult to peel and chop up, but it is absolutely delicious when roasted in the oven with a little olive oil, maple syrup and a pinch of salt! It is also a great addition into a fall quinoa salad with quinoa, pecans and cranberries with a maple dressing. I have a recipe coming up using buttercup squash, so stay tuned for that! Along with the other squashes, it is rich in beta carotene, vitamins A and C, and fiber. Buttercup squash is great to use stuffed in ravioli, soups, curries and pairs well with sweet and savory dishes.

To cook: Use one whole buttercup squash chopped into 1" pieces with 1 TBSP each olive oil and maple syrup. Add a pinch of salt and stir to cover each piece, roast in the oven at 400 degrees Fahrenheit for 25-30 minutes until fork tender, but not over cooked.

All of these squash will keep in a cool place for up to a month. After cut, it will last in the fridge for up to a week. There are so many delicious squash out there to try, including patty pan, delicata, acorn, butternut, hubbard, spaghetti and more! Which is your favorite to eat this time of year? Will you be including any squash in your holiday meals? Let me know below in the comments!

-Ali Sources: https://www.specialtyproduce.com/