Controversial opinion: winter squash is one of the most exciting vegetables of the year. I like the smell of cutting one open - sweet, earthy, and an almost neon orange that’s bright enough to remind you of the sun even when the sky is blowing snow.
I like that they take their time to ripen until they’re thick and fleshy and melt into sweet little morsels when they’re cooked - perfect for sopping up aromatics or sauces but flavorful enough on their own, too.
Missy Robbins has a recipe for curry-roasted acorn squash that makes my knees weak every time: halved acorn squash filled with butter, thyme leaves, and curry powder, cooked until it falls apart.
Ilana likes to roast hers, too – whole or sliced - and tossed with anything from chopped kale to persimmons and seaweed.
It’s the very beginning of winter squash season, so here’s three super simple recipes to get you started (and inspired!) The best part of all these recipes? You can make a squash broth with all the scraps, innards, and seeds. Look out for that recipe very, very soon!
By the way, here’s a quick breakdown of some different squashes available right now:
Delicata: a delicate-fleshed small squash with edible skin. Best sliced and then roasted.
Kabocha: Japanese squash with edible skin, starchy and flesh. Great roasted, steamed, or boiled - especially in soup!
Red Kuri: similar to kabocha but red-skinned & a little less starchy
Butternut: very sweet and delicate, skin is inedible. Best roasted whole or in halves and then scooped out of the skin. Good for soups and purees!
Pumpkin: good for pie (duh) but also soups, stews, and purees. Skin is inedible.