I always find it fun to wander around a farm stand in the fall and explore the many different varieties of winter squash that are harvested. There are so many exciting shapes, sizes, and colors. I want to take them all home with me! This year, I did.
I chose 6 varieties of winter squash to cut, clean, and cook to find out how each type tasted. I compared color, flavor, and texture. There were plenty of differences among these squash which surprised me! Though maybe I shouldn’t have been surprised because their outsides were all so unique.
I cut each squash in half and cleaned out the guts and seeds. Then, I peeled half of each squash and cut the peeled half into chunks. The other half got sliced into thin wedges without peeling to help me judge how edible the peels would be.
For cooking, I placed the squash on a parchment paper lined baking sheet. I brushed the paper with olive oil and sprinkled it with salt so the bottom of the squash would be oiled and seasoned. After placing the squash on the baking sheet, I came back through with a drizzle over the top of the squash and a heavy sprinkling of salt across the tops. This made it efficient and easy to season and oil both sides of the squash.
I roasted each squash at 375F degrees for 30-45 minutes until the squash was cooked through and slightly caramelized. I flipped the squash at least once during cooking.
As fall approaches and squash come into season, you may find yourself wondering – what do squash actually taste like? With hundreds of varieties ranging from acorn to zucchini, the world of squash offers an incredibly diverse spectrum of flavors. In this complete guide, we’ll explore the tastes, textures and best uses for the most popular types of squash.
The Basics: Sweet, Earthy, Versatile
At their core, most varieties of squash offer flavors that are subtly sweet and earthy. Within that profile, an array of nuances emerge – from nutty to savory, dry to moist, and everything in between. Unlike other vegetables, squash lend themselves well to both sweet and savory preparations. Their natural sugars caramelize beautifully when roasted, while their mild flavor serves as a perfect canvas for herbs, spices, sauces, and more.
While summer squash varieties like zucchini tend to be more watery and delicate, winter squash have a more condensed sweetness and a creamier texture when cooked. There are also key differences between varieties in terms of density, starchiness, and hints of other flavors.
Winter Squash
Butternut Squash
The most ubiquitous winter squash, butternut squash has a sweet, nutty flavor similar to pumpkin. The smooth, silky orange flesh works well pureed into soups and sauces. Roast it to intensify the natural sugars and nuttiness.
Acorn Squash
With distinct ridges and sweet orange flesh, acorn squash has a mild, lightly sweet flavor and holds its shape well when baked. It’s perfect stuffed and roasted. The texture can be a bit dense and dry when plain.
Delicata Squash
Oblong in shape with thin, edible skin, delicata squash offers a sweet, mild flavor with hints of corn. It’s easy to prepare by roasting, stuffing, or sautéing.
Kabocha Squash
With its green pumpkin-like appearance, dense texture, and rich sweetness, kabocha squash tastes almost like a sweet potato. It works well roasted or simmered in hearty dishes.
Spaghetti Squash
Spaghetti squash has a mild, slightly crunchy raw flavor. When cooked, the flesh separates into spaghetti-like strands perfect for pairing with bold sauces. It’s not as naturally sweet as other winter squash.
Hubbard Squash
Large and bumpy Hubbard squash varieties like blue, golden, and green have a mildly earthy, nutty sweet flavor. The flesh is dry and ideal for baking applications.
Buttercup Squash
Buttercup squash lives up to its name with a rich, sweet, creamy flavor similar to butternut squash. Its firm texture is great for roasting, grilling, and soups.
Summer Squash
Zucchini
America’s favorite summer squash, zucchini has lots of moisture and a delicate, mildly sweet flavor. It’s versatile enough to eat raw or cooked in everything from pastas to muffins.
Yellow Squash
Very similar to zucchini, yellow squash provides a tender, mildly sweet flavor and texture. Popular varieties include straightneck and crookneck.
Pattypan Squash
The cute, scalloped pattypan squash offers a tender, mildly sweet flavor when harvested young. It’s best enjoyed sautéed, roasted, or stuffed.
Cooking Tips for Maximizing Flavor
-
Roasting intensifies natural sweetness and nuttiness through caramelization. Toss cubed squash in oil and spices.
-
Quick-cook methods like grilling, sautéing, and steaming prevent the delicate flavors of summer squash from becoming diluted.
-
Pair summer squash with fresh herbs, garlic, citrus, and spices like dill, basil, cumin, and chili powder.
-
Embrace winter squash in both sweet and savory dishes – risottos, tacos, soups, baked goods, and more!
-
Know your squash – dense, dry varieties are great for baking while tender, moist squash shine when steamed.
-
The seeds and juice of squash can impart unwanted bitterness – thoroughly clean the squash before cooking.
While all squash start from a similar base of earthy, mildly sweet flavors, each variety offers its own unique taste experience. From nutty kabocha to zesty zucchini, embrace the diverse flavors of squash at their seasonal peak. Let this guide give you the confidence to cook and create with squash in exciting new ways. Just remember – when it comes to squash, there are no limits.
Cutting & Peeling Winter Squash
I found that a trick for cutting through tough squash was to use my chef’s knife to cut halfway through; then I used a heavy serrated bread knife to saw through the rest of the squash. Only the acorn squash gave me trouble and I had to use my chef’s knife plus some force by hitting the bottom of the squash on the cutting board until the knife got through.
Peeling the squash was easier after I cut each fruit in half and gutted them. I used the empty seed cavity to help me grasp the squash while using my peeler. Again, the only variety that gave me an issue was the acorn squash because it has such deep grooves so that it was difficult to get the squash peeled. It was actually a pain, very frustrating, and I hated peeling the acorn squash. Otherwise, the rest of the squash were easy to peel.
Roasting the squash at a low-ish temperature (relative to other roasting temps) allowed the squash to cook through before caramelizing. I found that 375F degrees for about 30-45 minutes worked well. This ensured the final product was tender before it browned too heavily (i.e., you’re not going to burn it this way!) Check the squash every 15 minutes and give it a stir or flip. Once the squash is a little caramelized, brown, and fork tender, you’re squash will be cooked!
Most of the peels were fairly edible, at least as long as the pieces of squash were well roasted. The only two squash where the peels seemed very tough and inedible where the acorn squash and the butternut squash.
Everything You Need to Know About Butternut Squash | You Can Cook That | Allrecipes.com
FAQ
How do you describe the taste of squash?
The raw squash smells a bit like cucumber and banana, of all things, but when roasted it’s sweet and nutty, with a touch of bitterness like when you accidentally eat a walnut shell.
Do zucchini and squash taste the same?
While both zucchini and other summer squash are in the same family and share similar textures, they don’t taste exactly the same.
Does squash taste like spaghetti?
Does Spaghetti Squash Taste Like Pasta? No. Too often I hear people say they don’t like it, because they think it’s going to exactly replicate their favorite spaghetti. Which is sad, because this squash is delicious and needs to be appreciated for its unique flavor.
What does squash do to your stomach?
The high fiber content in squash helps regulate bowel movements, reducing the risk of conditions like diverticulitis and hemorrhoids. Squash is also low in fat and easy to digest, making it a gentle option for those with sensitive stomachs or gastrointestinal conditions.
What does winter squash taste like?
These winter squash have white and green coloring with a sweet, mild flavor. Chefs recommend steaming these striped squash, though they bake and stuff well, too. Yellow squash taste pretty similar to zucchini and come in two varieties—crookneck and straight neck. They have the same flavor, but are just shaped differently.
What does yellow squash taste like?
Yellow squash taste pretty similar to zucchini and come in two varieties—crookneck and straight neck. They have the same flavor, but are just shaped differently. Be sure to cut the entire thing into even pieces or else you’ll end up with unevenly roasted squash.
What does a carnival squash taste like?
(Photo: GoodMood Photo/Shutterstock) Named for its festive colors and patterns, the carnival squash was developed as a hybrid of acorn squash and sweet dumpling squash. The showy green and gold stripes belie a sweet yet mellow taste similar to butternut squash.
What does a turban squash taste like?
Turban squash. (Photo: CatbirdHill/Shutterstock) This odd heirloom squash is famous for its turban-like shapes and mottling of colors ranging from orange, green, white and red. It’s flavor isn’t to shabby either. It’s known for its hazelnut-like flavor, though growers say the flavor isn’t as vibrant as other squashes.
What does a grapefruit squash taste like?
Also known as Eight Ball squash, these grapefruit-shaped summer squash taste exactly like regular zucchini, but their shape makes them more fun. They’re great for stuffing and can be used to create a squash version of stuffed peppers with cheese. You can also remove the top, spoon out the insides and use them as a serving bowl for soup.
What does Zephyr squash taste like?
Zephyr squash is easy to recognize with its two-tone skin, which is yellow on top and pale green on the bottom. Its straight-neck shape makes it perfect for slicing into rounds or turning into zoodles or zucchini noodles. While their skin is slightly tougher than a zucchini, they’re soft and tender inside with a pleasant, nutty flavor.