What is your favorite variety of squash and why?

Ruth n Jersey

Ruth n Jersey

Well-known Member
Location
Northern New Jersey
For some reason we never had squash when I was growing up and the hubby didn't either. Every year I see these interesting varieties showing up in the supermarket. Do you have a favorite? What type of seasoning do you use? Do you bake it? We are all fond of brown sugar, butter and all the fall spices. I know I will have to season it really well for the hubby to even give it a try.. The internet is full of recipes but I don't want to spend hours making something and find that the family doesn't like it.
 

I like ButterNUT, (the long funny rounded oval shaped with pale orange skin)
because it keeps long time, before needing to use it right away, and it is smooth and tasty (to me, because I love any orange squash);)
I steam chunks because that is the easiest to do.

But others would likely need more flavor, so either Butternut or any other type of winter squash (with orange flesh inside)
could be chopped into chunks and roasted on a pan in oven with bit of oil, to bring out more flavor, and/or sprinkled with that beloved brown sugar and butter. :LOL:
Anything tastes better with butter and brown sugar on it!

One could cut a ButterCUP squash in half, (the green-skined round one with the small inner mound shape)
spoon out the inside, and bake it for a while, and when it is soft, near the end of baking, put either butter and salt and spices on it, OR put the butter and brown sugar on it. For the last 5 or 10 minutes.

I think many people would prefer ButterCup, because the flesh is drier and very flavorful, as compared to BotterNUT, which is watery and milder/less flavor.

Thin slices of squash are also good added to stir-fries, if your family likes that sort of cooking.

I never had it growing up either. I cannot imagine how I survived that. :ROFLMAO:
I do love it now, and it is both tasty and nutritious.
 
Last edited:
Kaila said:
I like ButterNUT, (the long funny rounded oval shaped with pale orange skin)
because it keeps long time, before needing to use it right away, and it is smooth and tasty (to me, because I love any orange squash);)
I steam chunks because that is the easiest to do.

But others would likely need more flavor, so either Butternut or any other type of winter squash (with orange flesh inside)
could be chopped into chunks and roasted on a pan in oven with bit of oil, to bring out more flavor, and/or sprinkled with that beloved brown sugar and butter. :LOL:
Anything tastes better with butter and brown sugar on it!

One could cut a ButterCUP squash in half, (the green-skined round one with the small inner mound shape)
spoon out the inside, and bake it for a while, and when it is soft, near the end of baking, put either butter and salt and spices on it, OR put the butter and brown sugar on it. For the last 5 or 10 minutes.

I think many people would prefer ButterCup, because the flesh is drier and very flavorful, as compared to BotterNUT, which is watery and milder/less flavor.

Thin slices of squash are also good added to stir-fries, if your family likes that sort of cooking.

I never had it growing up either. I cannot imagine how I survived that. :ROFLMAO:
I do love it now, and it is both tasty and nutritious.
Click to expand...
Ditto and an informative post on how to cook it.
It’s far easier cooking it in the oven and scooping out the insides than trying to cut it uncooked.
It makes an exquisite creamy soup
 
This is Squash in the uk....:oops:


robinsons_1776883b.jpg
 
Keesha said:
So these all need to be diluted?
Technically there’s no squash in them, just fruit.
That’s interesting.
Click to expand...
well I would be hesitant about the fruit part as well..LOL>... this is the typical ingredients of the Robinsons squash ...

Water, Orange Fruit from Concentrate (8%), Mango Juice from Concentrate (2%), Acid (Citric Acid), Acidity Regulator (Sodium Citrate), Sweeteners (Aspartame, Saccharin), Natural Flavouring, Preservatives (Potassium Sorbate, Sodium Metabisulphite), Stabiliser (Cellulose Gum), Natural Colours (Anthocyanins, Carotenes).
 
hollydolly said:
well I would be hesitant about the fruit part as well..LOL>... this is the typical ingredients of the Robinsons squash ...

Water, Orange Fruit from Concentrate (8%), Mango Juice from Concentrate (2%), Acid (Citric Acid), Acidity Regulator (Sodium Citrate), Sweeteners (Aspartame, Saccharin), Natural Flavouring, Preservatives (Potassium Sorbate, Sodium Metabisulphite), Stabiliser (Cellulose Gum), Natural Colours (Anthocyanins, Carotenes).
Click to expand...
So they’ve used concentrated juices and added water , two artificial sweeteners, colouring , preservatives and cellulose.
 
Keesha said:
So they’ve used concentrated juices and added water , two artificial sweeteners, colouring , preservatives and cellulose.
Click to expand...
Yep, if you sold it as such to the general public they wouldn't buy it would they?>.. but make it look delicious and refreshing and get loads for your money in one bottle and you'll barely keep up with demand..
 
Yep, Holly, and others here, its those labels that sell it, :sneaky:

with the colors and scenery and pictures of mouth-watering foods (that might or might not have anything at all to do with what is in the container)


The packaged frozen veggies, have the scenes of farms and happy, bucolic animals in pastures, and green plants and blue skies......
the food comes from factories via some unknown countries with different habitat and weather.:rolleyes:

Is this a different topic?
Sorry, Ruth,
the subject is favorite varieties of Squash.

Oh, that's how we got into this related but unrelated topic.o_O
 
Keesha said:
Ditto and an informative post on how to cook it.
It’s far easier cooking it in the oven and scooping out the insides than trying to cut it uncooked.
It makes an exquisite creamy soup
Click to expand...

Butternut squash makes a wonderful soup-I love it!

If you put the whole squash in the microwave for a few minutes,it softens it so that you can cut it. Works with Spaghetti squash as well.

I love Yellow Crookneck squash and Patty Pan as well The yellow crookneck was my favorite when I was a kid and still is today-as long as I can get it from a Farmer`s Market or someone that grows it. What is sold in the grocery stores now is pretty flavorless.
 
Kaila said:
Do you make that yourself, from basil leaves (lots of them)
Or do you buy it ready-made?
Click to expand...

I do both-depends how lazy I`m feeling,really. I have been buying a locally made frozen pesto (Armanino Farms)for many,many years,and it is very comparable to homemade. So when I can get really nice basil at the farmer`s Market,I`ll make it,otherwise I use frozen and add pine nuts to the dish.
 

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