Fall squashes are varieties of squash that are typically harvested in the autumn months. They are known for their thick, hard rinds, which help them store well throughout the colder months. Unlike summer squash (like zucchini), fall squashes have dense, sweet flesh and are commonly used in soups, roasted dishes, and pies. Here are some popular types of fall squash:
- Butternut Squash – Has a bell shape with sweet, nutty orange flesh. It's great for soups, roasting, or pureeing.
- Acorn Squash – Small and ribbed with dark green or orange skin and sweet, yellow-orange flesh. Often baked or stuffed.
- Spaghetti Squash – Yellow or pale orange with a flesh that, when cooked, separates into strands resembling spaghetti. It’s often used as a pasta substitute.
- Delicata Squash – Small with yellow skin and green stripes. It has a tender, edible skin and sweet, creamy flesh.
- Acorn– A Japanese variety with thick green skin and sweet, dense, bright orange flesh. It's excellent roasted or used in soups.
- Pumpkin – The most iconic fall squash, often used in pies and decorations. Varieties like Sugar Pie are commonly used for cooking.
- Hubbard Squash – Large and bumpy with blue, gray, or green skin. It has a sweet, dry flesh that's great for baking or mashing.
These squashes can be stored for several weeks or months, making them a staple of fall and winter cooking.
One Variety that is not listed above but is fan favorite in our home, is the Honey Nut Squash.
Honeynut squash is a small, sweet variety of winter squash that looks like a miniature butternut squash. It was developed as a cross between butternut squash and buttercup squash. Here’s what makes it special:
- Size: Honeynut squash is typically 4 to 6 inches long, much smaller than a butternut squash.
- Flavor: It has a rich, sweet, caramel-like flavor that intensifies when roasted, making it sweeter than regular butternut squash.
- Texture: The flesh is smooth and creamy, making it ideal for purees, soups, or roasting.
- Nutritional Value: It's packed with beta-carotene and other nutrients, making it both healthy and delicious.
- Skin: Its thin skin is edible once cooked, so you don’t need to peel it before roasting.
Honeynut squash is great for roasting whole or halved, and its sweetness makes it a popular fall ingredient for both savory and sweet dishes.
Here’s a simple roasted honeynut squash recipe that highlights its natural sweetness and rich flavor:
Roasted Honeynut Squash with Maple Glaze
Ingredients:
- 2 honeynut squashes, halved and seeds removed
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1 tbsp melted butter (optional for extra richness)
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
- Fresh thyme or rosemary (optional for garnish)
Instructions:
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Preheat Oven: Preheat your oven to 400°F (200°C).
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Prep Squash: Cut the honeynut squashes in half lengthwise and scoop out the seeds.
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Season: Brush the cut sides of the squash with olive oil and place them cut-side up on a baking sheet. Season with salt, pepper, and a light sprinkle of cinnamon.
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Roast: Roast the squash for about 25-30 minutes, until the flesh is tender and starting to caramelize at the edges.
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Make Maple Glaze: While the squash is roasting, mix the maple syrup, melted butter (if using), and a bit more cinnamon in a small bowl.
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Glaze & Finish Roasting: After 25 minutes, remove the squash from the oven and brush the maple glaze over the cut sides. Return the squash to the oven and roast for another 10-15 minutes, or until the squash is golden and caramelized.
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Garnish & Serve: Optionally, sprinkle with fresh thyme or rosemary for a fragrant finish. Serve as a side dish or a light vegetarian main course.
This recipe brings out the natural sweetness of honeynut squash and pairs well with roasted meats or other fall veggies!
