Check out these numerous sorts of squash if you’re wondering about this remarkably diversified veggie. You never know, you may discover a new favourite among these squash.
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Depending on the season, you’ll find a variety of squash on the shelves. For example, zucchini is a well-known summer variety, whereas pumpkin belongs to the fall-winter community. Fortunately, this means you can eat squash all year. And there are so many different colours and flavours to choose from, as well as recipes to go with them. Check out these numerous sorts of squash if you’re wondering about this remarkably diversified veggie. You never know, you may discover a new favourite among these squash.
Summer And Winter Squash
The fundamental distinction between summer and winter squash is that the latter has thicker, harder skin. Summer squash, on the other hand, is both tender on the inside and outside. As a result, it must be cooked for less time than winter squash to avoid getting mushy. Summer squash is often lighter in colour, though this is not true of the most popular of the bunch: zucchini. Other squash kinds include yellow, patty pan, and chayote. In general, these types of summer squash can be cooked and eaten raw.
Meanwhile, because winter squash skin is tough, it is usually cut off. Acorn and butternut squash, as well as the infamous pumpkin, are the most common types of winter squash.
Varieties Of Summer Squash
Zucchini is one of the most popular squash varieties. Its mild flavour and soft texture make it a popular ingredient in stir-fries, salads, and pasta recipes. Because the skin is thin and edible, it does not need to be peeled before cooking. It can also be grated and mixed into cakes and biscuits. Zucchini is high in vitamins A and C, as well as potassium and fibre.
2. Chayote Squash
Chayote squash, also known as mirliton, is an unusual vegetable that can be found in many Latin American markets. It has a mellow, slightly sweet flavour and looks like a green pear. Chayote squash has therapeutic benefits as well. It is thought to aid digestion and is frequently used as a natural diuretic.
3. Patty Pan Squash
Baby aubergine, also known as patty pan squash, is a small, squat summer squash with scalloped edges. Although certain types can be highly bright, it is usually pale green or yellow. Patty pan squash has a mild and slightly sweet flavour, and the skin is edible when young and tender, and can be steamed or grilled.
Varieties Of Winter Squash
Pumpkins are typically harvested in the fall, and their sweet flesh is a popular ingredient in fall desserts such as cakes, cookies, pies, and even ice cream. Pumpkins are high in vitamins and minerals, including vitamin A and C, potassium, and fibre, in addition to being delicious.
2. Butternut Squash
Butternut squash is a winter squash with a pear shape and creamy white/orange skin. It tastes sweet and nutty, comparable to pumpkin. Butternut squash can be used in a variety of cuisines when cooked, including soups, stews, pies, and casseroles. It can also be paired with other fruits and vegetables to make delectable side dishes or casseroles, such as apples, carrots, and potatoes.
3. Acorn Squash
Acorn squash is a gourd that grows in the fall and has a sweet, nutty flavour. When cooked, it has a creamy texture comparable to sweet potatoes or pumpkin. The earthy flavour of the seeds balances the sweet flavour of the squash, making it a versatile component for both sweet and savoury meals.