SYRACUSE Amanda Gormley, Marketing and Member Service Coordinator at the Syracuse Real Food Cooperative brings you this guide to CNY’s local food offerings.
The sweet, dense flesh of winter squash develops over an entire summer, and is loaded with vitamins A and C. With all of the varieties New York state has to offer, how to choose which squash to buy and eat?
Acorn squash has a defined nut-like flavor. Their large seed cavities make them perfect for stuffing. I like to stuff acorn squash with a nut and couscous mix, flavored with extra liquid (chicken or vegetable broth) to compensate for the dry flesh. Halved, stuffed and roasted, acorn squash makes for a delicious fall meal!
Butternut squash has a deep orange flesh with a distinctive butterscotch flavor. Steam or bake butternut and top with maple syrup.
Spaghetti squash flesh separates into swirly spaghetti-like strands when cooked. By itself, the taste is pretty bland, but mix spaghetti squash with roasted garlic pasta for a delicious, meat-free dinner!
Delicata squash is one of the most flavorful varieties, with flavors reminiscent of corn and sweet potato. These guys don’t need a lot of fixings. They’re delicious simply steamed or baked and topped with butter!
Red Kuri squash is another flavor-packed variety with a sweet taste that’s got just a touch of spice. The flesh is dry, like a pumpkin, but it’s excellent when halved and baked with olive oil or butter.