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It’s the wonderful season of the squash! Squash is generally thought of as a winter vegetable, however the season generally runs from late summer to mid-winter, with some varieties available all year.
Squash is a powerhouse of nutrients. Packed with vitamins A, B6 and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium. Yellow squash is also rich in the mineral manganese which helps boost bone strength and helps process fats and carbohydrates.
Health Benefits of Squash
Boosts Immunity
Manages Diabetes
Anti-inflammatory Capacity
Prevents Infections
Improves Lung Health
Protects Heart Health
Regulates Blood Circulation
Strengthens Bones
Low in Calories
Vegetable Source Of Protein
Choosing a Squash
The Size
When choosing, always go with a squash that feels heavy for its size.
The Colour
Always choose a squash that is rich and deep in colour.
The Skin
The skin should be dull and matte, shiny indicates that the vegetable was picked too early. Avoid cracks, cuts and soft spots.
The Stem
The stem should be firm, dry and intact. Mold and softness indicate that the squash is past its prime.
What’s Your Favourite?
Butternut Squash
Butternut squash are cylindrical with a bulb-shaped end. It’s best to store for a few weeks to let the flavor to develop, but they last for months. Bake, sauté, or add to soups and stews.
Kabocha Squash
This Japanese varietal has a flavor similar to sweet potatoes. Bake, steam or puree in soups.
Spaghetti Squash
These oblong shaped squash have stringy flesh you can scrape out after baking to create spaghetti-like strands. Use as a pasta substitute or in soups.
Acorn Squash
With their cute acorn shape, this guys are reliable and delish. Try them baked or stuffed.
Sweet Dumpling Squash
These taste similar to a sweet potato and can be baked, roasted, mashed or added to soups.
Red Kuri Squash
This squash is part of the Japanese squash family. It is creamy and sweet with a deep orange skin. Enjoy roasted and tossed in olive oil or add to soups and stews.
Carnival Squash
This squash is a cross between acorn and sweet dumpling squash, and can be easily substituted for either one. The flesh is sweet is great for stuffing, baking, or using in soup.
Banana Squash
This varietal has light yellow skin and long shape mirror the banana fruit. The sweet, orange, meaty flesh is great in soups, curries or in salads.
Blue Hubbard Squash
This squash is the perfect substitute for pumpkin in your pies!
Buttercup Squash
This squash has orange flesh and becomes dense, mild and a bit dry after cooking. It is best enjoyed roasted or added to soups.
Delicata Squash
The thin-skinned delicata has a soft, creamy consistency similar to sweet potatoes. It can be baked, sautéed, steamed or stuffed and the skin is delicious!
Pumpkin
One of the most popular of the winter squash. Carve, bake, steam, add to stews and don’t forget to roast the seeds!
Honey Bear Squash
Otherwise know as The Little Green Pumpkin. They are an acorn squash, sweet in flavour and perfect when baked.
Bonbon Squash
Easy to grow with a sweet and creamy flavour- perfect for soups.
Gold Rush Squash
With their bright yellow skin they are easy to identify and delicious when cooked on the grill.
Yellow Summer Squash
Available all year round, however they reach their peak in the summer months. They are mild in flavour and taste sweet when cooked.
Cuarzo Squash
This grey zucchini has a long growing season and is resistant to disease.
Papaya Pear Squash
This summer squash looks like a tropical fruit and takes 40 days to from seed to harvest.
Zucchini
Easy to grow and perfect for the grill!
Enjoy these delicious Squash recipes
Crock-Pot Bolognaise Sauce with Spaghetti Pasta or Squash and Veggies
