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Central Seasons: Winter Squash

Winter squash is in full season now in Washington! This wonderful vegetable is a flavorful nutrition powerhouse, helping sustain us through the winter months. The Co-op is now stocked with a rainbow of organic squash varieties, so come fill your stores for great seasonal eating.

Winter Squash is high in Vitamins A, C, and B6, plus dietary fiber, manganese, and copper. Cooked squash freezes well! Save your leftovers, or freeze cooked, mashed squash ahead of time as a base for other dishes.

Delicata squash: Sweet and flavorful

Delicious winter squash pairings

Earthy herbs complement the sweet notes

Sage, rosemary, thyme, parsley, cilantro,
caramelized onions

Warm pie spices balance sweetness

Nutmeg, ginger, cinnamon

Sweet, hot, savory

Cumin and chilies


Kale, Chard, Collards, Spinach


Mild, slightly sweet meats

Chicken or pork

How to use winter squash






Raw salads



Baby food

Hubbard squash: Starchy and slightly sweet, excellent in pies


  • Slightly fibrous, dry flesh
  • Sweet, nutty flavor
  • Key nutrients: Good source of potassium, high in Vitamin A but not so much as other varieties


  • Distinctive butterscotch, sweet flavor
  • Key nutrients: Excellent source of beta-carotene (Vitamin A)
  • Easier to peel because of its smooth skin—use a potato peeler
  • Smaller squash tend to be sweetest


  • Edible skin
  • Moist, creamy, yellow flesh
  • Subtle earthy flavor

Sweet Dumpling

  • Edible skin
  • Most texture
  • Medium sweetness


  • Starchy and slightly sweet
  • Key nutrients: Excellent source of Vitamin A, good source of potassium
  • Excellent in pumpkin pies: It’s thicker, firmer and sets up easier, requiring less sweetener than pumpkin


  • Edible skin
  • Dry texture and savory, nutty earthy flavor—great for steaming and soups
  • Just a touch of sweetness
  • Excellent baked or stuffed
  • Use in stews, chunky soups, or curries

Black Futsu

  • Thin, edible skin
  • Sweet, butter, lightly nutty flavor, reminiscent of hazelnut or chestnut

Red Kuri

  • Smooth, dry texture and rich, sweet flavor
  • Almost a spiciness to the chestnut-like flavor
  • Delicious in creamy soups or mashes


  • Mild taste
  • Famous for its tender, stranded meat—excellent pasta substitute!
  • Easy trick: To get the longest strands for squash “spaghetti,” slice the squash in half the short way (not lengthwise as you’d normally slice a squash), and gently scrape out the strands with a fork.

Carnival squash: Nutty, sweeter than butternut


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