Kabocha – Winter
Also referred to as a Japanese pumpkin, the kabocha squash is a smaller variety with green skin. Its flavor is like butternut squash and acorn squash with buttery tones that stand out. It is best roasted, mashed, or cooked in soup
Calabaza – Winter
Although it’s available year-round, calabaza squash is a winter squash, meaning it’s harvested in the summer, but reaches its peak in the fall and winter months. This pumpkin-shaped squash can range from cantaloupe size to watermelon size. It is used in both sweet and savory cooking, including baking, roasting, sautéing, grilling, or steaming.
Hubbard – Winter
The tough skin of a Hubbard squash makes it challenging to cook with, but once you open it, you’re rewarded with its sweet flavor that’s perfect for soup. The Hubbard is also excellent for mashing or pureeing. They are typically pale blue in color but can also be found in pale orange and green varieties.
Some can grow up to 15 pounds.
Scallopini (Pattypan) – Summer
This squash has a deliciously mild flavor. Deeply and richly green in color, smooth in texture, and medium in size, it’s recognizable by its fluted and scalloped edges. Firm skin gives way to tender delicious flesh inside. Scallopini squash can be cooked so many ways, roasted, sauteed, grilled, or air fried, just to name a few.
Chayote (Mirliton) – Summer
Chayote squash is green with ridges and a bumpy texture. Its unique appearance could be easily be mistaken for a Pepper or a Pear (it sometimes referred to as a vegetable pear). They are often stuffed, pickled, or fried, and sometimes eaten raw in salads.
Calabaza Soup: https://www.yourfoodtown.com/recipe/calabaza-soup/
Chayote Squash Casserole: https://www.yourfoodtown.com/recipe/chayote-squash-casserole/
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