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You are here: Home / Archives for delicata

A Guide to Winter Squash

assorted winter squash

With fall in full swing, we are overflowing with squash, with most of it coming from Whatcom and Skagit counties, but picking one out can be daunting. Here we aim to guide you through the varieties, and help you appreciate autumn's bounty.

Winter squash are first harvested in late summer, then cured in open air to toughen their exterior. This lengthens the life of the squash by months, and helps them last through the winter.

When selecting your squash, the stem is the best indication of ripeness. Stems should be tan, dry, and (with some varieties) look fibrous and frayed. Fresh green stems indicate that the squash was harvested too early.

Once a squash is ripe, it should have a vivid color and a matte finish. A glossy squash needs more time to ripen.

Check out the plentiful winter squash recipes and articles at strongertogether.coop.

Acorn

Generally the smallest winter squash, the acorn has a mild flavor and a somewhat tender texture that holds up well when cooked. Its durable rind helps this squash keep its shape when baked.

Best uses: baked, stuffed, or cubed and added to salads

Special varieties: "Starry Night", notable for resembling Van Gogh's famous painting.

blue hubbard squash, shaped like rugged-textured pear

Baby Blue Hubbard

This large squash is great for satisfying big groups! Its bright orange flesh has a smooth, nutty flavor and a starchy texture, similar to a baked potato.

Best uses: baked, mashed, and topped with butter, salt, and pepper

Special varieties: "Red Kuri", much smaller with a striking red-orange rind, with nutty flavors much more pronounced. A little easier to puree than the Baby Blue.

black-futsu-square

Black Futsu

This squash may look bumpy and wrinkled, but its smooth and nutty taste is anything but. This Japanese heirloom is great both for decor and food. It's unique shape is sure to delight all.

Best uses: roasted, puréed, or fried in tempura batter

butternut squash

Butternut

The butternut's pale orange rind and distinctive bell shape makes it easily recognizable. Its bright orange flesh is sweet and nutty, with a smooth texture that falls apart as it cooks. The rind is soft and edible, but is generally peeled before use.

Best uses: soups, purees, sauces

Special varieties: "Autumn Frost", its much thicker rind makes this one last longer, but bakes a bit different. This one is best stuffed and roasted.

delicata squash

Delicata

The delicata's rich, sweet yellow flesh evokes a whole host of fall flavors, resembling chestnuts, corn, and sweet potato. This one cooks fast and the rind is perfectly edible. Its thin skin means the shelf-life is a bit shorter, so pick these ones up early in the season.

Best uses: sautéed until caramelized, broiled, or glazed and baked

Special varieties: "Honeyboat", like the name implies, is a sweeter type of Delicata that still roasts exceptionally well.

squash

Kabocha

Kabocha has smooth and dense flesh, and is very in both sweetness and texture to a sweet potato, and cooks remarkably similar as well.

Best uses: curries, soups, or fried with tempura batter

Special varieties: "Orange", tends to be a bit sweeter. "Grey", tends to be a bit nuttier. "Winter Blush", remarkable for its pink rind and blue starred bottom, slightly sweeter flesh, and longer shelf life.

Pie Pumpkin

The pie pumpkin is a mildly sweet squash with a rich pumpkin flavor, perfect for pies and baked goods. Generally smaller than carving pumpkins, these are cultivated for sweetness.

Best uses: pies, custards, baked goods, curries and stews

Special varieties: "Winter Luxury", this variety has a silkier texture, making it even better for pies and purées.

spaghetti squash

Spaghetti

The spaghetti's pale golden interior is stringy and dense, and this is why we love it. After halving and baking, use a fork to pry apart cooked flesh, which will now resemble freshly cooked pasta.

Best uses: baked, separated, then dressed as you would pasta

HOLIDAY| HOT OFF THE PRESS| LOCAL| PRODUCE| THE CO-OP DIFFERENCE acorn| autumn frost squash| black futsu| blue hubbard| butternut| delicata| grey| honeyboat| kabocha| orange| pie pumpkin| red kuri| spaghetti| winter luxury| winter squash

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A bottle of rose sits next to a heart shaped candle, two bottles of nail polish, and two mineral bath packets.

Valentine’s Gifts for You and Yours

Show your Valentine, your Galentine, and yourself some love this Valentine’s Day with unique gifts, wine, flowers, chocolate, and more from the Community Food Co-op. We’ve curated some loving inspiration to make your Valentine’s Day special.  Heart Pillar from Big Dipper Wax Works Bask in the warm glow of this [...]

Wine for the Holidays

Whether you're planning your holiday dinner, looking for a gift, or just want to try something new, these wines curated for the holidays will be a perfect addition. Red Wine Iris Vineyards Pinot Noir 2020 A prototypical Willamette Valley Pinot Noir from a small family producer, and at a very [...]
A myriad of body care items sit on a wooden table with a red and white stocking waiting to be gifted.

The Perfect Gifts from the Body Care Sale

The Co-op’s December body care sale is the perfect way to purchase your holiday gifts and stocking stuffers, and save money. We’ve selected some of our most popular items to help you get started.  Elevate Your Bath   Love Bath Salt Remedy  The Love epsom salt bath is naturally made with [...]

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DOWNTOWN STORE & DELI • map • 360-734-8158 • 7 am – 9 pm
meat and deli counter: 7 am – 7 pm
made-to-order counter: 7 am – 6 pm
salad/hot bar: 7 am – 6 pm

CORDATA STORE & DELI • map • 360-734-8158 • 7 am – 9 pm
meat and deli counter: 7 am – 7 pm
made-to-order counter: 7 am – 6 pm
salad/hot bar: 7 am – 7 pm

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