Squash: From Porch to Plate

Cucurbitaceae Cracked: A Guide to Cooking Winter Squash

Winter squash may look intimidating with their tough skins and vibrant colors, but they’re nutrient-packed powerhouses that shine in soups, roasts, and more. While many of these gourds find their way to front porches as decor from October through December, they deserve a place on your plate. Here’s how to make the most of some popular varieties.

Kabocha

This green-skinned Japanese pumpkin is a beta-carotene superstar, with over 200% of your daily vitamin A in just one cup. Its sweet, orange flesh is perfect for soups or roasted dishes. To prep, soften the skin by baking the whole squash at 350°F for 20 minutes. This makes cutting and peeling safer and easier. Try swapping kabocha for butternut squash in recipes.

Acorn Squash

With dark green to orange-tinted skin, acorn squash is less sweet than kabocha but still packs over 25% of your daily vitamin C in one cup. It’s small enough to cut without preheating but can also be softened in the oven. Halve the squash, remove seeds, and bake with a touch of maple syrup at 350°F for 30 minutes. Alternatively, slice it into half-moons for easy roasting. Its mild flavor makes it a versatile side dish.

Sugar Pumpkin

Sweeter than carving pumpkins, sugar pumpkins are perfect for cooking. Roast them whole to retain moisture and develop natural sugars. Remove the stem, rinse, and pierce the skin with a sharp knife before baking at 350°F for about an hour. Once cooled, scoop out the flesh to use in baking, hummus, or even stirred into yogurt for a seasonal twist.

Delicata

The easiest to prepare, delicata squash has thin, edible skin and a mild, nutty flavor. Simply rinse, halve, scoop out the seeds, and slice into half-moons. Toss with olive oil and salt, then bake at 350°F for 20 minutes until browned. It’s a delicious snack or a fiber-rich addition to any meal.

Don’t Waste the Seeds

Squash seeds are edible treasures. Rinse and dry them before roasting. For savory seeds, toss with olive oil, salt, and spices like smoked paprika. For a sweet twist, mix with melted coconut oil, maple syrup, and cinnamon. Add a pinch of cayenne for heat, if desired. Spread on a parchment-lined sheet and roast at 350°F for 10–15 minutes until lightly browned. These crunchy snacks also work as toppings for salads, yogurt, oatmeal, or chia pudding.

Winter squash offers vibrant flavors and impressive nutrition, making them worth the effort to prepare. With these tips, you’ll be turning these seasonal beauties into edible delights in no time.