Edible Aspen
A Guide to Hard Squash
ACORN This small, popular variety has a fairly thin, ribbed exterior. The fine textured golden flesh is mild, with a cavity ideal for baking (try filling it with a sausage-based cornbread stuffing) or brush with melted butter and brown sugar.
SPAGHETTI This prolific yellow squash has flesh that, when roasted, yields a tangle of mild-tasting strands that can be substituted for pasta in any number of ways. Try tossing with butter, currants, garlic, chopped basil and feta; or with masala powder, roasted cashews, chopped dried fruit and toasted coconut.
KABOCHA With its rich yellow-orange flesh and sweet, nutty flavor, this Japanese variety makes for delicious curries, quick breads and muffins; minced fresh ginger adds a punch of flavor.
RED KURI Of Japanese origin, this squash has smooth, dry, sweet rich golden flesh; it’s also a great keeper due to its thick skin. Try making squash chips on a mandoline; fry them in coconut oil and season with sea salt and smoked paprika.
TURBAN Originally from France, this beautiful squash has a dense flesh and flavor reminiscent of hazelnuts. Before roasting, cut off the top “knot” and thick skin, scoop out the seeds. Herbed stuffings with tarragon, thyme or rosemary enhance its richness, or try spicing things up with Jamaican jerk seasoning.
DELICATA The most thin-skinned of our local varieties, these beauties have a subtle flavor. Try them stuffed or sliced into rings (remove seeds first) and roasted with carrots, Brussels sprouts and red onion.
BLUE HUBBARD The thick, bumpy skin of this variety means it keeps well. Originally from the West Indies, Hubbard’s rich semi-sweet flavor—similar to cooked pumpkin—is perfect for creamy pies, cubed in a roast vegetable medley or diced into chili. It also makes a lovely golden-hued soup.
SUGAR PIE PUMPKIN These small, sweet squashes are ideal for use in desserts (pie, mousse, flan), soups and smoothies. You can also purée the flesh with vegetable broth, sautéed garlic, onion and a bit of nutritional yeast and cashew milk and add to pasta for a plant-based “mac and cheese.”
BUTTERNUT Medium-sized with smooth moist flesh, this widely available squash is excellent puréed in soups (season with currants and a bit of minced jalapeño), used in quick breads or simply mashed for a side dish. Roasted, it pairs well with sautéed apples or pears and onion seasoned with thyme or sage, or season the seeded, cleaned cavities with butter, local honey and a little freshly ground nutmeg and pepper before roasting.
