Picking A Winter Squash: Some Tips from the Chefs

We have more than a half-dozen varieties of winter squash in stock now.  Here's what some of my favorite chefs have to say.

"Some, like kabocha, are more savory, while others, like delicata, have starchier flesh.  Now's the time to cook your way through the market and see which one you like best!

One of the beauties of winter squash is its ability to move effortlessly between sweet and savory dishes.  You can match its natural sweetness with ingredients like honey, browned butter, nuts, and sweet baking spices, or you can use it as a contrast to set off things like spicy chiles, grassy herbs, and tangy yogurt.  Roast it, fry it, steam it, puree it, or yes, finely slice it and eat it raw." -- Joshua McFadden, Six Seasons

Honey Nut -- "... is tops in my book when it comes to winter squash... [Honey Nut], which looks like a miniature butternut, is spectacular.  Like butternut, Honey Nut is ideal for dark-roasting and simmering in stews and soups." -- Samin Nosrat, Good Things

"Thunder" and "Sunshine" Kabocha -- "The dry, starchy flesh of the kabocha squash makes it ideal for steaming and adding to stews and soups.  I prefer red kabocha to green for its sweeter flavor, but you can use the two interchangeably." -- Same as above

Delicata and Sweet Dumpling -- "keeps its shape and is good for cooking... don't bother to peel the squash.  Just cut in half, remove the seeds, and cut into chunks or slices.  The skin will be just fine [to eat]." -- Alice Waters, The Art of Simple Food II

Red Kuri -- "has a brilliant orange flesh with a sweet chestnut flavor." -- Same as above