Winter Squash Guide

 Cultivate’s Winter Squash Guide Autumn Crown Squash
Shape and look: Large, round and squashed, pale skin.
Insides and taste: Airy flesh.
Good for: Roasting.
Recipe ideas:
Roast Autumn Crown with Grapefruit and Pomegranate:
http://www.brooklynsupper.net/2013/11/roasted-squash-wedges-with-grapefruit-andpomegranate/#.VFtoTPSsXfZ
Cultivate’s Winter Squash Guide Butternut Squash
Shape and look: Beige & bell-/pear-shaped. A very common and familiar squash!
Inside and taste: Sweet orange flesh, high flesh to pip ratio, slightly fibrous.
Good for: Soup, risotto, roasting, stuffing.
Recipe ideas:
Butternut Strata Recipe:
http://www.telegraph.co.uk/foodanddrink/recipes/10399283/Butternut-squash-stratarecipe.html
Cultivate’s Winter Squash Guide Black Futsu Squash
Shape and look: Very small, flattened squash with heavy ribbing; orangey black –
looks a bit mildew but isn’t! Shaeds vary between orange and green depending on
how long it’s been stored for.
Insides and taste: Bright orangey flesh, flavour crossed between pumpkin and
chestnut – sweet, buttery and slightly nutty.
Good for: Hard to peel due to ribbing; good baked/stuffed; so just roast slices with
the skin on – tastes a bit like sweet potato chips!
Recipe ideas:
Simple but delicious roasted black futsu recipe:
http://www.gardenbetty.com/2012/10/black-futsu-squash/
Cultivate’s Winter Squash Guide Crown Prince Squash
Shape and look: Large squash, ghostly smooth grey-blue skin.
Insides and taste: Intense, deeply flavoured orange flesh – a prince among squashes!
Good for: Good all-rounder, soups to casseroles to roasting - roasts well and has
savoury depth lacking in the humble butternut.
Recipe ideas:
Crown Prince and Chestnut Soup:
http://www.houseandgarden.co.uk/recipes/main-courses/crown-prince-pumpkin-andchestnut-soup
Pappardelle Pasta with Squash and Sage:
http://www.theguardian.com/lifeandstyle/2012/nov/09/pumpkin-squash-recipesfearley-whittingstall
Cultivate’s Winter Squash Guide Sweet Dumpling Squash
Shape and look: Small, cute, green and cream stripes or orange and cream stripes.
Insides and taste: Yellow-orange flesh, not that sweet.
Good for: Stuffing (with all sorts!) and baking.
Recipe ideas:
Sweet Dumpling Stuffed with Quinoa:
http://www.thekitchn.com/recipe-quinoa-stuffed-sweet-du-72643
Persian Stuffed Squash (works very well with Sweet Dumpling):
http://www.telegraph.co.uk/foodanddrink/recipes/8838412/Persian-stuffed-squashrecipe.html
Cultivate’s Winter Squash Guide Blue Hubbard Squash
Shape and look: Blue rind, teardrop shape.
Insides and taste: Rich flavour, less fibrous than regular pumpkin.
Good for: Making pumpkin pie.
Recipe ideas:
Blue Hubbard Custard Pie:
http://allrecipes.com/recipe/grandmas-sweet-hubbard-squash-custard-pie/
Cultivate’s Winter Squash Guide Blue Ballet Squash
Shape and look: Smaller version of Blue Hubbard, blue-grey, “boxy” shape.
Insides and taste: Flavoursome, bright orange, soft, fibre-less flesh.
Good for: Risotto, casseroles.
Recipe ideas:
Blue Ballet Casserole:
http://www.growinglocal.org.uk/readarticle.php?article_id=144
Cultivate’s Winter Squash Guide Green Hokkaido Squash
- aka Kabocha or Chestnut Squash -
Shape and look: Barnacled, dark green rind with round boule shape (like Buttercup
but without the round button on the bottom).
Insides and taste: Orange-red flesh; flesh very sweet and quite starchy; skin edible;
taste cross between sweet potato and chestnut.
Good for: A favourite in Asian cooking (it’s a Japanese squash); Thais use it for
dessert recipes and coconutey curries.
Recipe ideas:
Kabocha Thai Red Curry:
http://www.chow.com/recipes/30268-thai-red-curry-with-kabocha-squash
Cultivate’s Winter Squash Guide Buttercup Squash
Shape and look: Looks like Kabocha but more cylindrical with little round button on
bottom; dark green; slightly squarish shape.
Insides and taste: deep orange flesh, moist; sweet; dense & nutty, like sweet potato.
Good for: Asian cooking, desserts; good as substitute for sweet potato.
Recipe ideas:
Baked Buttercup Stuffed with Sweet and Spicy Apples:
http://www.bettycrocker.com/recipes/buttercup-squash-with-apples-cooking-for2/bd3b3b96-132a-445f-a932-e0e4fd7b296e
Pumpkin (or Buttercup) Pancakes with Pecan Maple Butter:
http://www.telegraph.co.uk/foodanddrink/recipes/10399477/Pumpkin-pancakes-withpecan-maple-butter-recipe.html
Cultivate’s Winter Squash Guide Marina di Chioggia Squash
Pronounced kee-ohj'-jah. Heirloom sea pumpkin of Chioggia on the coast of Italy,
also called “suca baruca”, warty pumpkin, in Venetian dialect
Shape and look: Big squash, bumpy “warty” skin, deep blue-green.
Insides and taste: Rich, sweet flesh; deep yellow-orange; dense, flavourful and silky
Good for: Good baked or in pies; roast as a sweet treat; stew.
Recipe ideas:
Italian Winter Squash Stew:
http://www.huffingtonpost.com/zester-daily/cooking-pumpkins-andsquash_b_4152799.html
Cultivate’s Winter Squash Guide Musquee de Provence Squash
Shape and look: Think big flat pumpkin, shaped like a big wheel of cheese, heavily
ribbed; orangey brown skin, almost “bronze” in colour (called Potiron Bronze –
Bronze Pumpkin - in French); the fairytale pumpkin apparently, like Cindy’s coach.
Insides and taste: deep orange flesh, thick and very fine flavour; high ratio of flesh to
seeds
Good for: Pureeing, roasting, stewing. A favourite of chefs apparently!
Recipe ideas:
Sumptuous Soup:
http://ediblerhody.com/recipes/puree-of-musquee-de-provence-squash-soup-withroasted-squash-golden-raisins-and-spiced-pumpkin-seeds/)
Six other recipes here:
http://www.girlsgonechild.net/2010/11/eat-well-six-days-of-pumpkin.html
Cultivate’s Winter Squash Guide Turk’s Turban Squash
Shape and look: A distinctive multi-coloured bottom; colours vary, often mottled in
shades of green, orange, white.
Insides and taste: Not as vibrant as its appearance, slight hazelnut-ey taste, texture is
a tad watery.
Good for: Steaming, boiling (e.g. for mash), or roasting in wedges with the skin on.
Recipe ideas:
Three great Turk’s Turban recipes here:
http://boroughmarket.org.uk/three-ways-with-turk-s-turban-squash
Cultivate’s Winter Squash Guide Uchiki Kuri Squash
- aka Japanese Red Onion aka Orange Hokkaido aka Baby Red Hubbard -
Shape and look: Looks like a pumpkin, but deeper orange (sunset coloured), and
elegant teardrop shape.
Insides and taste: Creamy yellow flesh, smoother than a butternut; buttery & sweet.
Good for: Difficult to peel, so cook unpeeled; roast; use for gratins and casseroles.
Recipe ideas:
Chilli Rosemary Garlic Roasted Uchiki Kuri:
http://www.loafonline.co.uk/2009/10/roasted-uchiki-kuri-squash-with-chillirosemary-garlic-recipe/
Cultivate’s Winter Squash Guide Mini Pumpkin
Shape and look: Tiny orange pumpkins!
Insides and taste: Not much inside J
Good for: Wedges; stuffing & bakeing; sweet or savoury, yum!
Recipe ideas:
Stuffed with spinach, mushrooms and cheese:
http://ohmyveggies.com/recipe-baked-pumpkins-with-spinach-mushrooms-andcheese/
Sweet option: http://allrecipes.co.uk/recipe/852/baked-miniature-pumpkins.aspx
http://www.thekitchn.com/what-to-do-with-all-those-mini-69921
Cultivate’s Winter Squash Guide Pumpkin
Shape and look: The big orange pumpkin we all know and love.
Insides and taste: Fibrous, so beware, may need to go through a sieve.
Good for: Carving, toasted pumpkin seeds.
Recipe ideas:
Lots of other fabulous recipes here, courtesy of the Oxford Pumpkin Festival:
http://www.goodfoodoxford.org/blog/pumpkin-rescue-recipes/
A great way to use your scraps from carving: pumpkin chilli vinegar:
http://kitchencounterculture121.wordpress.com/2014/07/27/spicyvinegar/
Cultivate’s Winter Squash Guide Spaghetti Squash
Shape and look: Canary yellow, oblong.
Insides and taste: Tender, yellow-white flesh which is watery with long spaghettilike fibre strands.
Good for: Poke full of holes and cook in over at high heat; don’t boil (gets too
soggy); makes delicious gratin.
Cultivate’s Winter Squash Guide Recipe ideas:
Here’s how to make spaghetti from it: http://www.thekitchn.com/how-to-cookspaghetti-squash-in-the-oven-cooking-lessons-from-the-kitchn-178036