We’re up to our ears in squash this time of year, and you won’t hear us complaining! Meet the stars of the fall squash line up, and learn how to transform them from centerpieces of the table to centerpieces of your plate. You can shop all of the squash mentioned below at the Little Rock Food Club.
A familiar variety, this orange squash lives up to its name with buttery, sweet undertones. It’s works in a variety of dishes, by itself as a side, or incorporated into a soup. It’s best seasoned with fall spices like cinnamon, nutmeg, allspice, and of course – salt and butter! If you’re not into the texture of squash, give this butternut squash and spinach tortellini a try.
This squash variety is known for its nutty, savory flavor. It works well paired with meats and other oily, rich foods. We love this recipe for turkey stuffed acorn squash from Innocent Delight!
Spaghetti squash might as well be called the godsend squash, as it makes the perfect noodle alternative for people on gluten-free or low carb diets. Get out of your red sauce/cheese sauce rut and shake things up with this guilt-free pad thai recipe from the Soccer Mom Blog.
Sunshine (Kabocha) Squash
Sunshine squash looks like a cute, small pumpkin. It’s a sweet hybrid variety of the Japanese Kabocha squash, and has an edible skin! If you need a recipe to impress, pull out this Kabocha Squash Fennel + Ginger Soup with Spicy Coconut Cream. It’s vegan and gluten free, and 100% sure to wow your dinner guests.