Kabocha (as seen in the photo at the bottom of the page) is the Japanese word for squash. It has an earthy rich flavor with a touch of sweetness. Cooking on steams will result in a refined, light, and in some cases even healthier dish.
If you like the kabocha squash, click here for a kabocha savory pie recipe.
Its unique shape makes it recognizable from miles away: the Butternut squash. To tackle this challenging shape, cut the slim neck from the bulbous bottom and handle them separately.
If you like butternut squash, click here for a butternut soup recipe.
The carnival squash, as seen in the photo at the bottom, is small and sweet. It is interchangeable with the Butternut and the Acorn squash. Enjoy this warm pancake breakfast on a cold day. It can be served as a main dish or a side dish.
This pumpkin homemade 1-ingredient puree will be perfect for pies, bread, as a dip or a topping, or in any recipe that calls for pumpkin puree. The secret is to specifically use a sugar pumpkin, and that will do all the magic.
We suggest clicking here for a pumpkin cake that needs a puree just like that.
Ah, the famous pasta alternative- spaghetti squash. A true wonder of nature, if you ask me. This is a perfect choice for all gluten-free recipes. While the recipe itself shouldn't result in soup, we strongly recommend adding some vegetable broth to make it a comforting soup dish.
If you like spaghetti squash, click here for another gluten-free noodle dish.
A lumpy little fella, you're likely to find the Blue Hubbard squash sold pre-cut. Whether you buy it raw or pre-cut, it won't make any difference to our recipe. You can see how it looks whole in the photo at the bottom of the page. Underneath the gray skin is orange flesh just like any other squash.