L'OCAbulary Guide To Squash
From Acorn to Zucchini: there's a bunch of squash out there, and each one's got its own special texture and unique ways to use it
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Acorn
With thick, dark green skin and bright, orange flesh, this winter squash has a sweet and nutty flavour, and is best roasted in sections, stuffed, or pureed for soups.
Butternut
Easily identified by its distinctive long, straight neck, this winter squash has beige skin and lightly sweet orange flesh. Easy-to-peel and great for roasting, sautéing, soups, and curries.
Delicata
A small, oblong squash with delicate cream-coloured skin striped in green. Its dark yellow flesh is incredibly sweet and creamy. Delicious when cut into half-rounds and roasted.
Kabocha
Also known as Japanese pumpkin, this winter squash is available year-round and boasts dark orange flesh with a starchy texture and nutty flavour.
Perfect for roasting, steaming, or enhancing curries.
Spaghetti
Large and oval, this bright yellow squash offers an unexpected interior texture. Roasting transforms its flesh into delicious and stringy spaghetti-like strands, making it a perfect healthy side dish.
Zucchini
A popular summer squash with delicate dark green or vibrant yellow skin surrounding a dense, sweet white flesh. Enjoy it grilled, roasted, or baked, or simply sliced raw.