We’re crazy about winter squash. They’re gnarly, they’re curvy, they’re bulbous, lumpy and bumpy, and they are beautiful! They’ve got a ton of character, both in appearance and on your plate. Because there are so many different kinds, each with their own unique texture and flavour, we never get tired of them. Here is a list of our current favourites to experiment with so that you don’t get stuck in a butternut rut!

1. Kabocha – These dark green, hearty looking little beasts are as sweet as candy with a very dense flesh. Slice in half, take out the seeds and place halves cut side down on a baking sheet. Roast until tender, scoop out the flesh and mash with a generous slab of butter and a few good pinches of salt. This divine side dish makes a great alternative to mashed potatoes.

2. Delicata – This small, oblong squash has an edible, striped rind and a distinctive flavour reminiscent of sweet corn. Halve, remove seeds, cube, toss with rosemary, olive oil, salt and pepper and roast until just tender. Add to a grain or green salad with toasted almonds.

3. Turban Squash – It looks like it sounds. This unique-looking squash has a floury texture that is great in soups. Halve and roast like the kabocha, then scoop out flesh and puree with sautéed onions, garlic, sage and maple syrup.

4. Butternut – This popular squash deserves a mention as it is incredibly versatile. Our favourite way to use it is to make it into noodles! Use a Japanese mandolin or vegetable peeler to create very thin strands and toss with your favourite pasta sauce. Or, try again our beta-carotene rich Roasted Butternut Squash and Yam soup

5. Sugar Pumpkin – These sweet little pumpkins aren’t just for decoration, they are great in pumpkin spiced smoothies! Check out our favourite recipe for this yummy fall breakfast: An Autumn Smoothie 

We wonder what is your favourite squash and how do you use it in your kitchen? – we love to try your recipe!