Local Squash Guide

As the leaves turn to vibrant hues and the air gets crisper, there's something undeniably cozy about the fall season. One of the things that makes it truly special is the array of delicious winter squashes that become readily available. These versatile vegetables not only add a touch of warmth to your favorite dishes but also offer a delightful variety of flavors, colors, and textures.

Let’s explore four local squashes that you can try at the Dining Commons on October 18th from 12:00-3:00pm.

Butternut Squash

Flavor: Butternut squash is renowned for its sweet and nutty flavor. It's often described as having a rich and slightly creamy taste, making it an excellent choice for soups and roasted dishes.

Taste: The flesh of the butternut squash is smooth and velvety, creating a delightful contrast with its sweet and slightly earthy flavor.

Color: Butternut squash has a tan, creamy exterior with a bulbous bottom and a long, slender neck. The flesh inside is a vibrant, deep orange.

Distinguishing Features: The unique appearance of the butternut squash, with its elongated neck and round base, sets it apart. Its sweet and creamy taste makes it a favorite among winter squashes.

Kabocha Squash

Flavor: Kabocha squash, also known as Japanese pumpkin, offers a rich, sweet, and nutty flavor with a slight hint of chestnut. It has a unique and delightful taste that sets it apart from other squashes.

Taste: Kabocha squash features dense and tender orange flesh with a smooth, almost creamy texture when cooked.

Color: The outer skin of a kabocha squash is deep green with faint, irregular stripes. The flesh is vibrant orange, creating a beautiful contrast.

Distinguishing Features: The distinct green skin and the sweet, nutty taste make the kabocha squash easy to recognize. Its exceptional flavor profile makes it a great choice for various culinary applications

Spaghetti Squash

Flavor: Spaghetti squash is known for its mild, slightly nutty flavor. Its taste is subtle and complements a wide range of seasonings, making it a great canvas for various dishes.

Taste: The flesh of spaghetti squash is tender, with a delicate texture resembling, as the name suggests, spaghetti. When cooked, the strands easily separate, creating a satisfying "noodle" texture.

Color: The exterior of spaghetti squash is typically pale yellow to ivory, with a smooth surface. The flesh inside, when cooked, transforms into translucent, string-like strands.

Distinguishing Features: To identify a spaghetti squash, look for its signature oblong shape and creamy, pale skin. When you cut it open, the flesh will yield those unique noodle-like strands, unlike any other winter squash

Acorn Squash

Flavor: Acorn squash has a mildly sweet and slightly nutty flavor. While it's not as sweet as butternut or kabocha, its flavor is pleasant and adaptable.

Taste: The flesh of an acorn squash is slightly firmer than other winter squashes, offering a delicate texture with a subtle sweetness.

Color: Acorn squash is characterized by its dark green, deeply ridged exterior. The flesh inside is typically a pale yellow to orange hue.

Distinguishing Features: The acorn squash's unmistakable dark green skin, which is deeply ridged, is a dead giveaway. Its compact size and nutty flavor make it a versatile option for a variety of dishes.

Each of these winter squashes brings its unique character to the table, both in terms of flavor and appearance. The next time you find yourself at the farmers' market or grocery store, you'll be better equipped to choose the perfect squash.

Join us on a flavorful adventure! Mark your calendars for October 18th and make your way to the SFU Dining Commons between 12:00 AM and 3:00 PM. Come and immerse yourself in a culinary journey, savoring a delightful assortment of squash and other bountiful harvest crops.