Fall and winter invite many different squash types. They are gorgeous in color, unique in shape, and are quite versatile. You can steam them, roast them, boil them, puree them, and even add them to foods such as breads and pies. Although the more unique and seasonal varieties show up at local farmers’ markets, you can typically find a good variety at most major grocery stores during fall and winter. 

Squash is very dense and packed with flavor and nutrients. Most squash tends to have an orange flesh, such as pumpkins, butternut squash, or kabocha squash, which means it is rich in carotenoids. Those plant compounds benefit eye health, skin health, and immune function. They also contain complex carbohydrates and make great alternatives to classically unhealthy starches. Continue reading to learn more about winter squash and how to use them. 

Butternut Squash

A popular winter squash that is typically available year round, butternut squash is the sweetest and most flavorful during the fall and winter. It has a deep, orange-colored flesh that is sweet, nutty, and rich. You can use it in both sweet and savory recipes, such as soups, salads, vegetable medleys, baked goods, casseroles, and pies. You have to peel butternut squash and cut it in half to remove the seeds and stringy bits. 

Acorn Squash

An acorn squash is typically showcased in a themed, decorative box when you enter a grocery store during fall. It has a dark green skin and the shape resembles an acorn, hence the name. The flesh is either bright white or orange. This squash is perfect for roasting. Cut it in half, scoop out the seeds, and roast it cut-side down until you can easily pierce it with a knife. Serve it as a side dish or stuff the center of a roasted half with quinoa and diced vegetables.

Delicata Squash

This is a cylindrical squash with a delicate, cream-colored skin that has splashes of orange, green, and yellow. The delicata squash, also referred to as the peanut squash or Bohemian squash, can be sliced into rounds or half-moons. It is best roasted, but make sure to scoop out the seeds prior to cooking. It makes for a great side dish, but it can also be a main course if you want to stuff it with different things, such as rice, quinoa, or meat. 

Sugar Pumpkin

The sugar pumpkin, or pie pumpkin, is potentially the most popular winter squash. It is the type of pumpkin that you use if you want to make pumpkin pie from scratch, or if you want to make your own pumpkin puree. They have a bright orange skin with bright orange flesh and tend to be much smaller than traditional carving pumpkins. The rich, buttery flavor lends itself to both sweet and savory recipes. If you roast the pumpkin, you can also add it to a blender and blend with other ingredients to make a pumpkin soup. 

Spaghetti Squash

We saved the most unusual for last, as this oblong winter squash has a stringy flesh that resembles spaghetti once you cook it. Make sure not to overcook the squash or else it will just become mushy. When cooked properly, the strands come apart and you can use it as a pasta substitute. It has a mellow flavor, so it easily takes on a variety of herbs and spices, or even sauces. Cut it in half lengthwise, scoop out the seeds, and roast cut-side down until you can pierce the skin easily with a fork.

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This pumpkin soup is the perfect recipe for fall. The inherent sweetness of the kabocha squash forms a harmonious marriage with the herbaceous thyme. It’s amazing that a soup with only eight ingredients can taste so delicious.

Chapters:
0:04 Ingredients
0:09 Garlic, Chopped
0:17 Yellow Onion, chopped
0:28 Ginger, Minced
0:33 Red Bell Pepper
0:39 Kabocha Squash
0:53 Add Ingredients to Pot
1:03 Add Coconut Cream
1:09 Add Squash to Pot
1:23 Blend
1:27 Bon Appetit

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We LOVE a yummy fall dish, in the spirit of fall try our YUMMY Raw Pumpkin Soup!

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Whether you believe it or not, it’s possible to warm up your body with food on a raw vegan diet. This doesn’t involve heating the food up, so hold your horses. It does, however, involve blending the soup for an extended period of time. Not only does this help to break down the fibrous pumpkin meat, but the high-speed revolutions naturally warm up the soup. This soup also contains warming spices that help to comfort the soul. You can add a little dash of cayenne to turn up the spice level and to increase the warmth!

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This recipe could not be easier, but that doesn’t mean it isn’t tasty. Make sure that you purchase sweet baby pumpkins because those are the best pumpkins to cook with. Their inherent sweetness pairs beautifully with the spices and once you blend everything up, you get to slurp a creamy, delicious soup.

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This pumpkin soup is the perfect recipe for fall. The inherent sweetness of the baby pumpkin forms a harmonious marriage with the herbaceous rosemary. It’s amazing that a soup with only seven ingredients can taste so delicious.

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