‘Tis the season of squash! Autumn is one of our favourite food seasons of the year. Delicious vegetables come into season that are prime for making soups, stews and chilis. In case you didn’t know, there are A LOT of different winter squashes. We’ve written your go-to winter squash guide, all about their flavours and how to use them.
One of our personal favourites that we use frequently in the TMG Kitchen. It’s readily available in most grocery store during the fall and winter months.
Flavour: A relatively sweet taste with a creamy texture when cooked.
How to Prepare: Perfect for soups and stews.
We rarely buy this one, but it can be found at most grocery stores during the Fall and Winter months. Look for squashes that are pale and heavy for their size.
Flavour: Sweet and nutty. Like the baby of a sweet potato and a pumpkin.
How to Prepare: Super versatile that it can be used pretty much anyway. It can substitute for basically any other squash.
It’s probably what you think it is – a mini pumpkin. Many people probably buy these for decor around their house in Autumn.
Flavour: Sweet and earthy.
How to Prepare: It can be used how you would any other squash and of course it’s ideal for pie.
We don’t use this very often but it can be commonly found in grocery stores. It has a soft skin that can actually be eaten so no need to peel this one! Lazy cooks rejoice.
Flavour: Creamy and soft when baked, similar to a sweet potato. However it does have an earthier taste compared to a sweet potato.
How to Prepare: You can eat the skin so don’t worry about pealing it. Ideal for roasting or holiday stuffing recipes.
One of Kat’s personal favourites. We’ve used it in soup recipes in the past to replace noodles, but it also works in place of pasta noodles for a fun twist. You can find it in most grocery stores.
Flavour: Tender and chewy texture with a very mild flavour.
How to Prepare: Roast or steam then using a fork shred it. Use in place of spaghetti with different sauces.
Sweet Dumpling Squash
We’ll admit, we’ve never used this one – so anything we know about it is based on research. When purchasing look for squashes with deep colouring, smooth skin and little to know blemishes.
Flavour: Starchy and sweet – similar to corn.
How to Prepare: Perfect for stuffing or roasting.
Can be found in most everyday grocery stores during the Fall and Winter seasons.
Flavour: Similar to a kabocha squash – sweet and nutty, but a bit dry.
How to Prepare: Best roasted and used in soups.
A common squash found in most grocery stores in the fall and winter seasons. It gets its name from its recognizable acorn-like shape.
Flavour: Sweet and nutty notes.
How to Prepare: Great for simple recipes where you roast pieces.
Can be found at farmer’s markets during the season – you’ll have trouble finding it at most regular grocery stores. Look for a squash that’s hard and heavy for its size.
Flavour: Rich, sweet pumpkin flavours.
How to Prepare: Ideal for both cooking and baking- especially pie. You can replace most squashes with a Hubbard Squash.
Generally can’t be found at grocery stores, to find these you should hit up some local farmer’s markets.
Flavour: Mellow nutty flavour
Recipes: Great in soups and baked goods. Plus it’s small size makes it ideal for stuffing.