Winter Squash Experiment

“The more you eat, the less flavor; the less you eat, the more flavor.”  ~Chinese Proverb

Kevin and I are attempting to eat local fresh food. We have been experimenting with winter squash.

Our first winter squash is the acorn squash.

What’s the difference between a yellow colored acorn squash and a green colored acorn squash? The vendor at the Vail Ranch Farmers Market in Temecula, California told us the yellow acorn squash is older than the green acorn squash. His wife prefers the green colored acorn squash.

Acorn Squash-Kevin steamed it in the Pressure Cooker. I used olive oil with mine. It had a nutty taste to it. Kevin used butter. The acorn squash is a keeper. It was delicious.

Delicata Squash– is our next winter squash. There is no need to peel the skin of this squash. The skin is ok to eat. Kevin steamed this squash in our pressure cooker.

Pumpkin Squash-We were told by the vendor people like to make pumpkin soup out of this squash. Kevin and I steamed the pumpkin squash. We used butter and parmesan cheese on it.

Golden Nugget Squash– We steamed this squash then put butter and parmesan cheese on it.

Spaghetti Squash– Some people use the inside of this squash as pasta but we just steamed it in the pressure cooker then put butter on it.

Butternut Squash– The vendor told us the best butternut squash has a long thick neck.

The best tasting winter squash was the acorn squash with its nutty flavor and the butternut squash with its sweet flavor.

How do you cook your squash?

 I would love to hear your ideas

Happy RVing!

Winter Squash Info


16 thoughts on “Winter Squash Experiment

  1. My favourite is delicata. Not only do I like the flavour but it just produces and produces and produces if you try growing it in a pot, way more tan all her other types type together. If you pick it early you can eat it without peeling it too. We cook it by frying it like zucchini. My second favourite is spaghetti squash. I like it cold with pomegranate and a light vinaigrette best.

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  2. I like most squashes, but in particular butternut and acorn, with an honorable mention to delicata. We usually just cut them in half, scoop out the seeds, add a dollop of butter, salt and pepper and bake them. Husband likes to add a little brown sugar or agave. I also use cubed squash in soups and stews. What kind of pressure cooker do you use? And what else do you cook in it?

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  3. Thank you for this!!! We’re just starting to eat squash. This was a great lesson. So far, mainly use whatever Walmart sells (ugh the farmers markets allude us) and just chop and stir fry in our new Red Copper seasoned pan that needs little to no Extra Virgin Olive Oil – Doctor recommended! But it’s great flavoring while good for you. The only other squash we’ve started eating is spaghetti squash. It’s a hard nut to crack, literally! Then I google it and they recommend putting in microwave for 5 minutes then let cook to touch then cut in half. We seal half and store in fridge, scrape our seeds (clean and roast we hear-we haven’t yet) lightly pour the oil on it, turn it over into glass pan or plate then cook 20 minutes in microwave. We used a dork to scrape out the spaghetti and treat like real noodles! If you cut it length wise, the noodles are thinner, but if you cut in halve center wise, they are longer and more noodle-like. We love it! Can’t wait to try more as soon as we can find a farmer’s market!!!

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