Fall and winter squash are oftentimes unrecognizable鈥攁nd a little otherworldly鈥攊n shape and size. So much so that it can be intimidating to plop one in your grocery cart at the store.
But Joe Masabni, an extension vegetable specialist at Texas A&M Agrilife, is an advocate for cooking recipes with unfamiliar produce. 鈥淚t teaches me new ways to cook what I鈥檓 growing,鈥� Masabni says. 鈥淚鈥檇 love to say I鈥檓 a master chef, but I鈥檓 not even close.鈥�
Plus, he points out, it鈥檚 always good to get diverse nutrients from a wide range of produce. All squash varieties are packed with vitamin c and beta-carotene, which may help slow the progression of macular degeneration and reduce the chance of vision loss. Squash is also a healthy source of vitamin B6. 鈥淵ou can get benefits from things you don鈥檛 expect,鈥� Masabni says. 鈥淔or example, the flowers on squash are edible. They鈥檙e low in calories and can be used as decor for salads and other dishes.鈥�
Most squash originates from South and Central America, where over 800 species flourish. Masabni gives us the scoop on four delicious picks you鈥檒l want to try.
Kabocha Squash
Also known as the Japanese Pumpkin, the kabocha squash can be mistaken for a green, unripe pumpkin. Though the outside is rough, dark green, and knobby, the inside has yellow-orange flesh and small seeds.
Kabocha鈥檚 flavor is sweeter than butternut squash with a light, fluffy texture. It鈥檚 great for pureeing and mashing to dollop in pies, casseroles, oatmeal, and more. And, compared to many squash varieties, it peels easily because of its softer exterior. 鈥淚t stores very well and stays very sweet,鈥� Masabni says. 鈥淚t鈥檚 a good size, not too big so when you eat it, you can use all of it.鈥�
Despite its name, the squash originates from Cambodia and was brought to Japan by Portuguese sailors in 1541.聽鈥淭his is typical鈥攅very country and region seems to prefer a certain type of color or shape of squash and they become known for it,鈥� Masabni says. 鈥淟ike, where I鈥檓 from in Lebanon, we have a light cream zucchini called Kousa we鈥檙e known for. Ten years ago, nobody in the U.S. knew about it. I had to ship seeds in. But now, it鈥檚 sold everywhere.鈥�
Calabaza Squash
A winter squash often harvested in the summer, calabaza squash is native to Central and South America. With a mild, nutty flavor, the light green or tan squash is a quality source of vitamins A and C. Best used for baking, steaming, grilling, and roasting, calabaza can be substituted for acorn squash in all kinds of recipes; stir fry, empanadas, curries, casseroles, stews, and more.
Better yet, unwashed calabaza can be kept for up to two months thanks to its tough exterior.
Hubbard Squash
Shaped like a strange birthday balloon, this squash, which comes in a variety of colors, is commonly misunderstood as 鈥榯oo grainy鈥� in texture. However, it makes a perfect puree and pairs deliciously with butter, brown sugar, and salt. 鈥淚t鈥檚 misleading because even though it鈥檚 called Hubbard squash, it鈥檚 actually a pumpkin,鈥� Masabni says. 鈥淲hen you open it, it鈥檚 hollow, and you need to cook it as such. Squash, for example, you can saute quickly and eat it. But pumpkin you have to steam or stew for a while for it to be ready.鈥�
Banana Squash
Banana squash can grow two to three feet long and can weigh up to 35 pounds鈥攊t鈥檚 a whopping package of sweet, full flavors. It pairs well with herbs like rosemary, thyme, and sage, and it鈥檚 a perfect highlight to tender pork and lamb.
The squash can be cooked alone with salt, cinnamon, and brown sugar, but it also makes a unique topping on pizza, risotto, and curries. Much like the Hubbard squash, the banana squash should be cooked like a pumpkin.
And although the squash’s shape is the oddest out of the bunch, there is no crazy explanation: 鈥淚t鈥檚 just genetics,鈥� Masabni says. 鈥淣ature plays a trick on the genes and it grows that way, most of the time, to fit a particular climate.鈥�
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