The bright-orange flesh is fluffier than other varieties, with a texture and taste almost like cooked chestnuts.
#Patty pan squash recipes skin
It has a dark-green skin with lighter green or white stripes. Kabocha – this Japanese variety of squash resembles the Turban squash but is more petite. To get to the peppery, nutty golden-yellow flesh, cut the squash in half then bake with plenty of herbs and spices. Onion squash – bright orange and onion-shaped with soft flesh that is best used in soups or risottos, these squash only keep for a few weeks.Īcorn squash – this small squash has deep ridges that can make peeling difficult. Deep-green in colour with flashes of orange, the intense orange flesh is rich and nutty and mellows upon roasting. Crack fresh pepper, sprinkle kosher salt and oregano on top. Mince a garlic clove and spread that over the top. Turban, or Buttercup squash – a beautiful specimen that resembles a fat teardrop. Wash and place pattypan on a foil lined pan. Use as a gluten-free replacement in pasta recipes the cooked strands are also excellent eaten cold tossed in vinagrette. When cooked, the tender flesh separates into spaghetti-like strands. Spaghetti squash – this curious oval squash has a golden-yellow skin and bright yellow flesh. Like its name suggests, the flesh has a buttery flavour that is enhanced by brown sugar or cinnamon. All squashes and pumpkins have a tough outer rind, an inner cavity filled with hard seeds and sweet, rich, well-coloured flesh with a dense, nutty and earthy flavour.īutternut squash – the most common and popular of autumn squashes, the butternut squash is a pale creamy beige and comes in an oblong shape with a rounded bottom.
Sauté 2 minutes until the tomatoes begin to soften Add spinach, stir until the spinach is wilted, 30 seconds Remove from heat. There is an amazing variety of sizes, shapes and colours, and although most are edible, some are used for decoration only. Heat olive oil on medium low in a large sauté pan Add squash and peppers Sauté on medium low until lightly brown and almost tender, turning frequently, 5-8 minutes. Squashes, pumpkins and gourds belong to the same family as cucumbers, melons, marrows and courgettes.
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