Squash: A Little Guide & Recipes

Since the temperatures dropped and the trees are emblazing in autumnal colors we find us again in squash season. A warm and slightly spicy pumpkin soup with cocokut milk or Flammkuchen with thinly sliced squash, sweet apple slices and crispy bacon are common guests on our table this time of the year. Some squash varieties are available year-round, but their actual season runs from late summer until mid-winter. Winter squash are fabulous storage vegetables, the sweet orange flesh protected from a thick skin. Most people think of jack-o-lanterns when it comes to pumpkins / squash, not knowing that there are many kinds of squash coming in different shapes and flavors. This little guide and recipe collection of my favourite blogs should help those who are newbies cooking with this vegetable and those who are looking for inspiration (like me).

Heirloom Pumpkins like those used for jack-o-lanterns have dry flavorless flesh. Some varieties like the Blue Hokkaido or Cinderella Pumpkin can be baked or turned into soup, but the majority are best left for carving or decoration.

Sweet Pumpkins, like Sugar-Pie or other small varieties are best filled, roasted or turned into soup or puree.

The dark green Acorn Squash has a moist, sweet tender flesh and is an all-around talent. It can be roasted, stuffed, steamed, sauteed and transformed into soup or puree.

Red Kuri Squash comes in apperance of a small pumpkin with firm flesh with a chestnut-like flavour. It's perfect for a large variete of soups, stews and casseroles. It's also good in breads, muffins or cakes. The often seen quash in germany is a subvariete of it called Hokkaido and it's very easy to prepare since the skin can be eaten as well.

The pear-shaped Butternut Squash is the sweetest winter squash and has only a few seeds and is easy to peel. With its thick and moist flesh it's best roasted since it's done quickly or turned into soup or puree.

This is a funny one: when cooked forms the Spaghetti Squashs' flesh spaghetti-like strands. It can be served like real spaghetti, with tomatoe or a creamy sauce or in a gratin or carresole.

The Turban Squash comes in a nice turban shape and comes in speckled green, yellow and orange colors. Though their apperane they're widely used for decoration, but with their floury texture they can be used for soups, too.

Warm Butternut Squash & Chickpea Salad
Israeli Couscous with Butternut Squash & Preserved Lemons
Roasted Delicate Squash Salad
Farro & Roasted Butternut Squash
Warm Salad of Roasted Squash, Prosciutto & Pecorino

Savory Tarts & Other Baked Goods
Butternut Squash & Caramelized Onions Galette
Simple Butternut Squash Tart 
Hokkaido Squash & Celeriac Tart
Pumpkin Feta Tart  
Pumpkin and Feta Muffins

Stews etc
Sweet-Roasted Rosemary Acorn Squash Wedges
Zucca al Forno (Baked Squash)
Butternut Squash & Chickpea Stew with Israeli Couscous
Gratin of Red Kuri Squash
Squash Casserole
Spicy Roasted Squash

Pasta & Risotto
Baked Spaghetti Suqash with Garlic & Butter
Squash, Bacon & Goat Cheese Pasta with Basil
Squash, Chorizo & Hazelnut Pasta
Pumpkin Angolotti
Pumpkin Ravioli
Pumpkin Gnocchi with Brown Butter Sage
Chorizo Arugula Pumpkin Sauce for Pasta
Pumpkin Risotto
Roast Squash Risotto with Sage, Chestnut & Pancetta

Acorn Squash Soup with Brown Butter & Maple Yoghurt
Curried Pumpkin Soup
Squash & Fennel Soup with Candied Pumpkin Seeds
Buttermilk Squash Soup
Roasted Pumpkin & Majoram Soup
Party Squash Soup

And for the sweet tooth...
Moist Pumpkin Spice Muffins with Cream Cheese Frosting
Pumpkin Chocolate Chip Muffins
Pumpkin Chocolate Chip Cookies

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