The Ultimate Guide to Cooking All Types of Squash

Right, so you've got a squash. Maybe it's a butternut, a spaghetti squash, or even a kabocha. You're looking at it, wondering what on earth you're going to do with it. Don't worry, I've been there! I've spent countless hours in the kitchen, experimenting with different squashes and figuring out the best ways to cook them. Trust me, it can be a bit of a journey, but it's a journey worth taking!In this ultimate guide, I'm going to share all my tips, tricks, and favourite recipes for cooking every type of squash imaginable. We'll cover everything from prepping your squash to cooking it to perfection, and even some delicious ways to use the leftovers. So grab a cuppa, get comfy, and let's dive in!

(Part 1) The Wonderful World of Squash

Squash, for those who don't know, is a versatile fruit (yes, fruit!) that belongs to the gourd family. Think pumpkins, cucumbers, and melons. They're packed with nutrients and come in a wide range of colours, shapes, and sizes.

Why I Love Squash

I've always loved squash. It's one of those ingredients that can be both comforting and exciting. You can bake it, roast it, grill it, or even turn it into a delicious soup. It's also a great source of fibre, vitamins, and minerals, which is always a bonus. You know, that guilt-free deliciousness we all strive for.

Squash is also incredibly versatile! From sweet and savory dishes to soups, salads, and even desserts, there's a way to enjoy squash no matter your taste. It's the perfect ingredient for any meal, and it can easily be incorporated into your everyday diet.

Choosing the Right Squash

One of the first things you need to consider is which type of squash you're going to use. There are so many to choose from! From the classic butternut to the trendy delicata, each has its own unique flavour and texture.

Here's a quick breakdown of some of the most popular types:

1. butternut squash: This is a classic for a reason! Butternut squash has a sweet, nutty flavour and a smooth, creamy texture. It's incredibly versatile and can be used in soups, stews, roasted dishes, and even desserts.
2. acorn squash: This little guy has a slightly nutty flavour and a firmer texture than butternut. It’s perfect for roasting, stuffing, or making into a savoury bread. It also looks adorable on the dinner table, which is always a bonus!
3. Spaghetti Squash: You guessed it - the flesh separates into long strands, similar to spaghetti. It's ideal for a light, healthy meal and is a great way to add a fun twist to your pasta dishes.
4. kabocha squash: This Japanese squash has a deep orange flesh with a sweet and nutty flavour. It's fantastic roasted, but also delicious in curries and stir-fries. It's got a bit more of a unique flavor that's worth exploring.
5. delicata squash: With its delicate flavour and beautiful appearance, delicata squash is a favourite for roasting. Its thin skin makes it easy to eat, too.
6. Butternut Squash: A firm favourite for its sweet flavour and smooth texture. It's a go-to for soups, stews, and roasted dishes.

And that's just the tip of the iceberg! There are so many other types of squash out there, like Hubbard squash, crookneck squash, and even the funky-looking turban squash. If you want to explore the world of squash, just keep an eye out at your local market or farmers’ market - you’ll be amazed by the diversity!

(Part 2) Prepping Your Squash: The First Step

Now that you've chosen your squash, it’s time to prep it for cooking. Don't worry, it's not as daunting as it seems. You can do it! Here’s a quick guide:

1. Washing and Cutting

First things first, give your squash a good wash under cold water to remove any dirt or grime. Then, using a sharp knife, cut the squash in half lengthwise. If you’re using a small squash, you can cut it into quarters.

I always recommend using a sharp knife when prepping squash. It makes the process so much easier and safer! Plus, there's nothing more satisfying than a clean, precise cut.

2. Removing the Seeds

Here comes the fun part! Grab a spoon and scoop out all the seeds and stringy bits from the inside. These bits aren't really edible, so it’s best to get rid of them. You can compost them or save them to roast for a tasty snack.

Don't throw away those seeds! Roasting them is a delicious and healthy snack. Just toss them with olive oil, salt, and pepper, then roast at 300°F (150°C) for 15-20 minutes. You'll be surprised at how tasty they are.

3. Peeling

Some squashes, like delicata, have thin skins that can be roasted with the squash. Others, like butternut, need to be peeled. For peeling, use a vegetable peeler or a sharp knife. It’s a bit like peeling a potato.

If you're not sure whether or not to peel your squash, just give the skin a little test. If it's tough and difficult to cut through, it's probably best to peel it. But if it's thin and tender, you can roast it with the skin on!

4. Cutting into Chunks

Finally, cut your prepared squash into chunks, cubes, or slices, depending on your recipe. I often cut the squash into 1-inch cubes, as they cook evenly.

For the best results, try to cut your squash into pieces that are roughly the same size. This will help them cook evenly and prevent some pieces from being overcooked while others are still raw.

5. Storing Your Squash

If you don’t plan on using your whole squash immediately, you can store it in the refrigerator for up to a week. Just wrap it tightly in plastic wrap or store it in an airtight container.

You can also store whole squash in a cool, dry place for up to a few months. But once you've cut it open, it's best to use it within a week.

(Part 3) Cooking Squash: A Guide to Different Methods

So, you’ve got your squash prepped and ready to go. Now, it’s time to cook it! There are various ways to cook squash, each with its own advantages and unique results.

1. Roasting

Roasting is my go-to method for squash. It brings out the natural sweetness and enhances the flavour.

Here’s how to roast squash:

1. Preheat your oven to 400°F (200°C).
2. Place the prepared squash chunks in a baking dish.
3. Drizzle with olive oil and season with salt, pepper, and any herbs or spices you like.
4. Roast for 30-45 minutes, or until tender and slightly caramelized.

You can also roast whole squash. Just cut it in half, scoop out the seeds, and roast until tender.

I love roasting squash because it gives it a beautiful caramelized exterior and a tender, melt-in-your-mouth interior. It's also a very forgiving method, so you don't have to worry about overcooking it.

2. Baking

Baking squash is similar to roasting, but it’s usually done at a lower temperature and for a longer period.

Here’s how to bake squash:

1. Preheat your oven to 350°F (175°C).
2. Place the prepared squash chunks in a baking dish.
3. Add a splash of water to the bottom of the dish to prevent the squash from drying out.
4. Bake for 45-60 minutes, or until tender.

Baking is great for preserving the squash’s moisture and producing a tender, melt-in-your-mouth texture.

3. Sautéing

Sautéing is a great way to quickly cook squash. It’s ideal for adding to stir-fries, salads, or pasta dishes.

Here’s how to sauté squash:

1. Heat a little olive oil in a large skillet over medium heat.
2. Add the prepared squash chunks to the skillet and cook for 5-7 minutes, or until tender and slightly browned.
3. Season with salt and pepper to taste.

Sautéing gives the squash a lovely crispy texture on the outside and a tender, slightly sweet interior. It's also a great way to quickly cook squash if you're short on time.

4. Steaming

Steaming is a healthy way to cook squash. It retains its nutrients and flavour.

Here’s how to steam squash:

1. Fill a steamer basket with water and bring it to a boil.
2. Add the prepared squash chunks to the steamer basket and steam for 10-15 minutes, or until tender.

Steaming is a great way to cook squash if you're looking for a healthy and light option. It's also a great method for cooking squash for soups or purees, as it retains the moisture and flavour.

5. Microwaving

In a pinch, you can even microwave squash. It’s quick and easy, but it might not bring out the same flavour as other methods.

Here’s how to microwave squash:

1. Place the prepared squash chunks in a microwave-safe dish.
2. Add a little water to the dish.
3. Microwave on high for 5-7 minutes, or until tender.

Microwaving is a good option for a quick and easy meal, but it's not the best way to cook squash if you're looking for the best flavor and texture.

(Part 4) cooking times for Different Squash Types

Now that we’ve covered different cooking methods, let’s talk about cooking times. It’s important to cook each type of squash until it’s tender, but the time it takes can vary depending on the size, thickness, and even ripeness of the squash.

Here’s a general guideline for cooking times:

Type of Squash	roasting time	Baking Time	Steaming Time
Butternut Squash	30-45 minutes	45-60 minutes	15-20 minutes
Acorn Squash	45-60 minutes	60-75 minutes	20-25 minutes
Spaghetti Squash	20-30 minutes	30-40 minutes	10-15 minutes
Kabocha Squash	30-45 minutes	45-60 minutes	15-20 minutes
Delicata Squash	20-30 minutes	30-40 minutes	10-15 minutes

Remember, these are just estimates. Always check the squash with a fork to see if it’s tender. If the fork slides in easily, it’s ready to eat!

If you're unsure about the cooking time for your particular squash, it's always better to err on the side of caution and cook it a little longer than you think you need to. You can always check it with a fork to see if it's tender.

(Part 5) Delicious Ways to Use Squash

Okay, you’ve got your perfectly cooked squash. Now what? The possibilities are endless! Here are just a few ideas:

1. Soups

Squash is a natural for soups! It adds a creamy texture and a touch of sweetness. You can make a simple butternut squash soup, or get creative with different herbs and spices.

I love to make a creamy butternut squash soup with a touch of ginger and nutmeg. It's so comforting and satisfying, and it's perfect for a chilly evening.

2. Salads

Add roasted or sautéed squash to your salads for a burst of flavour and texture. It’s delicious with greens, nuts, and a light vinaigrette.

Try adding roasted delicata squash to a salad with spinach, walnuts, and a balsamic vinaigrette. It's a simple and delicious salad that's perfect for a light lunch or dinner.

3. side dishes

roasted squash makes a fantastic side dish for any meal. It goes well with chicken, fish, or pork.

Try roasting acorn squash with a drizzle of maple syrup and a sprinkle of cinnamon. It's a delicious and easy side dish that pairs well with roast chicken or pork.

4. Pasta Dishes

You can use spaghetti squash as a substitute for traditional pasta. It’s light, fluffy, and full of flavour.

Toss spaghetti squash with your favourite pasta sauce, some fresh basil, and a sprinkle of Parmesan cheese for a delicious and healthy pasta dish.

5. Desserts

Squash can even be used in desserts! Try making a squash pie, a squash bread, or even a squash ice cream.

For a unique dessert, try making a pumpkin spice loaf with a touch of maple syrup and a sprinkle of pecans. It's a delicious and comforting treat that's perfect for fall.

(Part 6) My Favourite squash recipes

Over the years, I’ve accumulated a collection of my favourite squash recipes. Here are a few that I always turn to:

1. roasted butternut squash with Maple and Sage

This recipe is simple but incredibly delicious. The maple syrup brings out the natural sweetness of the butternut squash, while the sage adds a touch of earthiness. It’s a perfect side dish or even a main course, especially when paired with a simple salad.

Ingredients:

1 butternut squash, peeled, seeded, and cut into 1-inch cubes 2 tablespoons olive oil 1 tablespoon maple syrup 1 teaspoon dried sage Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).2. In a large bowl, toss the butternut squash with olive oil, maple syrup, sage, salt, and pepper.3. Spread the squash in a single layer on a baking sheet.4. Roast for 30-45 minutes, or until tender and slightly caramelized.

2. Creamy Kabocha Squash Soup with Coconut Milk

This creamy soup is both comforting and exotic. The coconut milk adds a touch of richness and a hint of tropical flavour. I love to serve it with a dollop of sour cream or a sprinkle of toasted coconut flakes.

Ingredients:

1 kabocha squash, peeled, seeded, and cubed 1 onion, chopped 2 cloves garlic, minced 1 can (14 ounces) full-fat coconut milk 4 cups vegetable broth Salt and pepper to taste Optional: Toasted coconut flakes, sour cream, or chopped fresh cilantro for garnish

Instructions:

1. Heat a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.2. Add the garlic and cook for 1 minute more. 3. Add the cubed kabocha squash and cook for 5 minutes, or until slightly softened.4. Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the squash is very tender.5. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a regular blender and blend until smooth, being careful not to overfill the blender.6. Season with salt and pepper to taste.7. Serve hot, garnished with toasted coconut flakes, sour cream, or chopped fresh cilantro.

3. Spaghetti Squash with Garlic and Parmesan

This is a quick and easy meal that’s perfect for a weeknight dinner. The spaghetti squash is tossed with garlic, Parmesan cheese, and a little olive oil. You can add any other vegetables or proteins you like.

Ingredients:

1 spaghetti squash 2 tablespoons olive oil 2 cloves garlic, minced 1/4 cup grated Parmesan cheese Salt and pepper to taste Optional: Chopped fresh basil or other herbs

Instructions:

1. Preheat oven to 400°F (200°C). 2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds with a spoon.3. Place the squash halves cut-side down on a baking sheet. 4. Roast for 20-30 minutes, or until tender.5. Once the squash is cooked, use a fork to scrape the flesh from the shell. The flesh will separate into strands that resemble spaghetti.6. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute.7. Add the spaghetti squash strands to the skillet and toss to coat. 8. Stir in the Parmesan cheese, salt, and pepper. 9. Serve immediately, garnished with fresh basil or other herbs.

4. Delicata Squash with Brown Butter and Toasted Pecans

This recipe is a beautiful blend of textures and flavours. The delicata squash is roasted until tender, then tossed with brown butter and toasted pecans. It's a wonderful side dish or a light vegetarian meal.

Ingredients:

2 delicata squash, halved lengthwise and seeds removed 2 tablespoons olive oil 1/4 cup unsalted butter 1/4 cup pecans, toasted Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).2. Toss the delicata squash halves with olive oil, salt, and pepper.3. Place the squash halves cut-side down on a baking sheet.4. Roast for 20-30 minutes, or until tender.5. While the squash is roasting, melt the butter in a small saucepan over medium heat. Cook until the butter turns a golden brown color and has a nutty aroma, about 5-7 minutes.6. Remove the squash from the oven and carefully scoop out the flesh with a spoon.7. Place the squash flesh in a bowl and toss with the brown butter and toasted pecans.8. Serve warm.

5. Acorn Squash Stuffed with wild rice and Mushrooms

This recipe is hearty and satisfying. The acorn squash is stuffed with a mixture of wild rice, mushrooms, onions, and herbs. It’s a delicious vegetarian main course that’s perfect for a chilly evening.

Ingredients:

4 acorn squash, halved lengthwise and seeds removed 1 tablespoon olive oil 1 onion, chopped 1 cup cremini mushrooms, sliced 1/2 cup wild rice 2 cups vegetable broth 1/4 cup chopped fresh parsley 1/4 teaspoon dried thyme Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).2. Place the acorn squash halves, cut-side down, on a baking sheet.3. Roast for 30-45 minutes, or until tender.4. While the squash is roasting, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.5. Add the mushrooms and cook until softened and browned, about 5 minutes more. 6. Stir in the wild rice, vegetable broth, parsley, thyme, salt, and pepper.7. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the rice is cooked through.8. When the acorn squash is cooked, spoon the wild rice mixture into the hollow of each squash half.9. Bake for an additional 10-15 minutes, or until the rice is heated through and the squash is bubbly.

(Part 7) Tips and Tricks for Success

Over time, I've learned a few tips and tricks that can help you get the most out of your squash adventures. Here are a few of my favourites:

1. Use a Sharp Knife

A sharp knife makes all the difference when prepping your squash. It makes cutting and peeling much easier and less likely to cause accidents.

2. Don’t Overcook

Overcooked squash can become mushy. It’s best to cook it until tender but still retains some firmness.

3. Experiment with Seasonings

Don’t be afraid to experiment with different herbs, spices, and seasonings. Squash goes well with everything from sweet and savory to spicy and earthy.

Here are a few ideas for seasonings to try:

For a sweet and savory flavor: maple syrup, brown sugar, cinnamon, nutmeg, ginger For a savory flavor: garlic, onion, thyme, rosemary, sage, paprika For a spicy flavor: chili powder, cayenne pepper, cumin

4. Use Leftovers

Don’t waste your leftover squash! You can use it in soups, stews, salads, or even sandwiches.

Here are a few ideas for using leftover squash:

Add roasted squash to a soup or stew for added flavor and texture. Toss leftover squash with greens, nuts, and a vinaigrette for a delicious salad. Blend leftover squash with yogurt or milk for a creamy and healthy smoothie.

5. Have Fun!

Cooking with squash should be fun! Don’t be afraid to try new things and experiment in the kitchen. You might just discover your new favourite recipe.

(Part 8) FAQs

Now, let’s tackle some frequently asked questions about squash:

1. How can I tell if a squash is ripe?

The best way to tell if a squash is ripe is to give it a gentle squeeze. If it’s firm and gives a little, it’s ripe. If it’s too soft or feels squishy, it might be overripe.

2. How do I store squash?

You can store whole squash in a cool, dry place for up to a few months. Once cut, store it in the refrigerator for up to a week, wrapped tightly in plastic wrap.

3. Can I freeze squash?

Yes, you can freeze squash. Just roast or steam it first, then let it cool completely. Then, place it in freezer-safe bags or containers and freeze for up to 3 months.

4. What can I do with squash seeds?

You can roast squash seeds for a healthy and tasty snack. Just toss them with olive oil, salt, and pepper, then roast at 300°F (150°C) for 15-20 minutes.

5. What other types of squash can I try?

There are so many other types of squash to explore! Look for butternut squash, acorn squash, spaghetti squash, kabocha squash, delicata squash, and more. You might just discover your new favourite.

Conclusion

I hope this ultimate guide to cooking all types of squash has been helpful and inspiring. As you can see, squash is a truly versatile ingredient that can be enjoyed in countless ways. So, get out there, grab a squash, and get cooking! You’ll be surprised at how much you love it.