Winter Squashes

There is no better reminder of the autumn season than the Winter Squashes that are abudent at your farmer's market or supermarket and include pumpkins, winter squashes, and gourds. This family of vegetables is from the Cucurbitaceae family and includes this hard-shell variety of winter squashes and summer squashes like zucchini and patty pan. Gourds, on the other hand, are beautiful and impressive for ornamental purposes but are not edible.

Pumpkins are unmistakable but can also be found in various colors, from orange to blue to tan, and are, in fact, squash. There are also a couple of different varieties, and the best for pies are the sugar pumpkins. Additionally, the seeds of squashes are super delicious when roasted. You will find a recipe for this on my website.

Squashes come in all shapes and sizes, like butternut, acorn, and spaghetti. Below, I have added information on the most widely available varieties, perfect for roasting, pureeing, and souping.

Nutritional Information: 1 cup raw has 40 calories, 0 fat, 0 cholesterol, 5mg salt, 406mg potassium, 10g carbohydrates, 2g fiber, and 3g sugar.  Vitamin C, B6, and D with iron, magnesium, and calcium.

Ayurvedic Energetics: Sweet, cold, heavy, and grounding. Balancing for Pitta and Vata can increase Kapha. They are sattvic, alkalizing, nourishing for the blood, and are nutritive, diuretic, livotonic, and ophthalmic.

Below is some information on the most common squashes you will find:

Carnival squash is a cross between acorn and sweet dumpling squash. It's a small, round carnival with striped, speckled skin and sweet.

Delicato and Sweet Dumpling squashes are two forms of the same squash, but they differ in shape. They take well to sautéing, steaming, microwaving, baking, simmering, and grilling.

Acorn squash is one of the sweetest varieties and can be stored for a few months because of its thick skin. The skin of this squash is also edible.

Butternut squashes are tan and smooth and have sweet, nutty flesh that works well when baked, boiled, or steamed but shines when roasted. The flesh is creamy and good for purees.

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Kabocha squash is a staple in the Japanese kitchen. It has a rich, sweet flavor, but it is very starchy and requires a lot of cooking to become tender and release its sugars.

Spaghetti squash has smooth skin and cooks into translucent strands that can be separated into spaghetti-like shapes. If not overcooked, it can handle many pasta-type sauces.

Hubbard squashes come in a wide range of colors—they can be grayish-blue, dark green, orange, or golden. Their dry flesh is fine-grained, orange, and sweet, and it's best baked or boiled.

Sugar Pumpkins are the best choice for cooking and eating. They are great for pumpkin puree, soups, and pies. Canned pumpkin puree is usually a mix of winter squashes, specifically this one.

Turban squash's flavor is similar to that of buttercups, but its cap is visually striking. It has colorful streaks of orange and white, yellow, or pine green. Delicate and nutty and is best baked or steamed.

Red Kuri squash is commonly called "Japanese squash." This squash is a hard-shelled winter variety with firm yellow flesh. The flesh often has a green tint under the seeds, and the skin is edible when baked, yummy, and fleshy.