Kabocha – green dimpled squash sometimes with a little bit of light green stripe a very orange flesh. A meatier and heartier flavor but no fiber. When finished use for mashed squash or soup. Stufing squashīuttercup – Green roundish shape with a flat top and a button on the bottom. They are also good like the acorn.ĭelicata – Oval Yellow with green stripes. Core these like a baked apple and stuff or after cooking serve with a heavy stew in them. Sweet Dumpling – pumpkin-like in shape, green with white.
They can be cut in large chunks and boiled or steamed. Cut in half or in chunks, take out the seeds. You get more meat and less seeds.īutternut can be cooked in several ways. The biggest challenge is to eat the most squash with a bit of butter in each bite and not break through the skin.īutternut – Tan/ orange long with a slightly larger bottom. Usually we give each person their own half. Other ideas include apples, applesauce, curried fruit. Flip back over and add butter and brown sugar or maple syrup. Acorn squash is best cooked by cutting in half, placing cut side down in a pan with water, OJ, apple juice or cider to keep it moist.
Baked acorn squash with orange juice Patch#
Hint: Place odd squash in the sink with the drainer out to keep squash still when you want to cut them up.Īcorn – Easy to recognize green maybe with an orange patch on the bottom. If you had a case you should use the softer ones first. The squash is commonly called hard squash.
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