Northwest Winter Squash Varieties Entice Eaters to Try Something New

Fall and winter eating is punctuated by delicious roasts, soups and hearty salads infused with the flavor and texture of organic winter squash. Whether the star of the meal, or in a supporting role, the options are endless in both the varieties to choose from and how to use them. 

While forever-favorites like Acorn, Butternut, Delicata and Spaghetti (and it’s petite counterpart) have earned coveted, rotating spots on seasonal menus, there’s a plethora of other squash for eaters to try, too! 

Rich in nutrients, such as beta carotene, vitamin C and potassium, and savory-sweet flavors, here are just a few of the Northwest-grown varieties available now that winter squash-enthusiasts say they can’t stop eating this time of year!

Black Futsu

The bumpy skin of this relative newcomer (though the Japanese have long-enjoyed it) fades from dark-green to a rosy copper as it matures, resulting in a stunning hue unique to this variety. Organic Black Futsu is an heirloom squash that boasts two unique traits: its smooth chestnut-flavored flesh can be eaten both raw and cooked, and its skin is edible, too! Easy to prepare, just slice and roast, steam or toss fresh in a salad. Black Futsu is an exciting variety to know and love!

Blue Ballet

The sweet, scaled-down cousin of the often ginormous Blue Hubbard, organic Blue Ballet is easy-to-cut, fibreless, and a gorgeous addition to any squash lineup. The bright-orange flesh and gray-blue skin of this tear-dropped-shaped squash make for a stunning color contrast. It's worth considering cutting and wrapping one to showcase in displays! Wonderful for roasts and pies!

Buttercup

Fans of the dense and dry flesh often associated with Kabocha will find a new favorite in the lesser-known organic Buttercup. Flattened at the top and bottom, the skin of this squat squash is dark green with flecks and stripes of light-green and grey. Ideal for roasting or incorporated into soups, the bright-orange flesh is similar in flavor to sweet potato and becomes silky and luxurious when cooked!

Honeynut

The result of crossing a Butternut and Buttercup squash, this pint-sized cousin of its more ubiquitous parentage, organic Honeynut packs a lot of flavor into a small squash! Bright orange flesh, edible skin that becomes delightfully chewy when roasted, and the convenience of its size make this an ideal choice for quick weeknight meals. Slice and roast, blend into soups or incorporate into grain salads!

Carnival

Variegated and dappled, organic Carnival’s festive skin provides delightful color and texture in squash displays! Firm, dense and moist, the flesh of this smaller-sized variety is nutty, buttery and mildly sweet when cooked. Perfectly sized for stuffing, Carnival makes a delicious addition to fall feasting menus!

Kabocha

Long popular in Northeast Asia, where it is often cut into wedges and steamed or incorporated into stews and side-dishes, the dry flesh of organic Kabocha squash is suited to meet an array of needs. As a filling for ravioli or blended into a creamy soup, the finely-grained bright-orange flesh of this sweet and nutty variety can even be added to desserts and baked goods. Coming in many shades from grey, to green and red! Available in both bins and cases, Kabocha is a squash to stock up on!

Be sure to download OGC’s Northwest Winter squash chart to see what’s in and what’s ahead!

With many delicious months of winter squash eating ahead of us, now’s a great time to share intriguing and unique varieties with eaters to keep the excitement for this captivating category going! Be sure to contact your Account Representative and include something new on your next order!

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