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TEST KITCHEN INSIDER
54 OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM
Kabocha
Small and squat
with dark green
skin, kabocha
is also known
as Japanese
pumpkin. Its
sweet orange
flesh tastes like
a cross between
pumpkin and
sweet potato.
Kabocha makes
an excellent
thickener for
soups and stews.
Butternut
Pear-shaped
butternut has
a creamy, pale
orange exterior.
Its orangey yellow
flesh tastes similar
to sweet potato
and isn’t stringy;
it’s a good option
for pureeing and
using in soups.
The skin peels
easily but gets
soft when roasted
and is edible.
Spaghetti
Cylindrical in
shape, with pale
to bright yellow
skin, spaghetti
squash can be
used as a low-carb
substitute for
pasta. After
cooking, scrape
the flesh to
separate it into
strings that look
like thin spaghetti.
Sweet Dumpling
Small and ridged,
with whitish
yellow skin and
green striping,
sweet dumpling
squash tastes
similar to corn.
The flesh is very
tender, making
it easy to scoop—
or you can roast
it whole and eat
the skin, too!
Acorn
Small and round
with a dull, dark
green rind and
orange markings,
acorn squash’s
flesh is yellow-
orange with a
mild, sweet, nutty
flavor. It’s perfect
for steaming,
roasting, baking,
sauteing and even
microwaving (but
be sure to pierce
the skin first).
Sugar Pumpkin
Also called pie
pumpkin, this
squash looks like
a mini version of
a jack-o’-lantern
pumpkin, with
bright orange skin
and flesh. It has
classic pumpkin
flavor that works
in both sweet and
savory dishes.
Acorn Squash Slices
2 medium acorn squash (about 1¹ ₂ lbs. each) • ¹ ₂ tsp. salt • ³ ₄ cup maple syrup • 2 Tbsp.
butter, melted • ¹₃ cup chopped pecans, optional • Cut squash in half lengthwise; remove and
discard seeds and membrane. Cut each half widthwise into six ¹₂-in. slices; discard ends. Place
slices in a greased 13x9-in. baking dish. Sprinkle with salt. Combine syrup and butter; pour over
squash. Sprinkle with pecans if desired. Cover and bake at 350° until tender, 40-45 minutes.
4 slices: 170 cal., 7g fat (0 sat. fat), 0 chol., 98mg sod., 31g carb. (0 sugars, 0 fiber), 2g pro.
Diabetic exchanges: 1 starch, 1 fruit, 1 fat. Makes 6 servings. —Richard Lamb, Williamsburg, IN
You can
substitute any
sweet, orange-
fleshed variety
of wint^
er squash
for (^) another.
WHAT TO LOOK FOR
Choose a firm squash with
no blemishes or soft spots.
The skin should be dull, not
glossy. The stem should be
intact and the squash should
feel heavy for its size.
HOW TO PREP
Remove the skin with a knife or
vegetable peeler. Winter squash
can be baked whole, but it is
usually cut in half with the seeds
and fibers scooped out.
HOW TO STORE
If stored properly,
winter squash has a
long shelf life. Keep
it in a cool, dry and
well-ventilated space
between 45° and 50°.
Once cut, cover tightly
in plastic wrap and
keep in the fridge up
to 5 days. Steamed or
baked squash can be
frozen for use in soups,
casseroles and pies.
HOW IS WINTER SQUASH DIFFERENT FROM SUMMER
SQUASH, AND WHAT SHOULD I LOOK FOR WHEN BUYING?
Winter squash is available from late summer through
midwinter. It’s sweeter and more dense, with a firmer
texture than summer squash. Winter squash is also loaded
with complex carbohydrates, dietary fiber, vitamins,
potassium, manganese and antioxidants. Here’s what
you’re likely to find right now at your grocery store.