Squash Primer

With the exception of pumpkin (as in pie) I never eat squash. I believe squash really exists to provide an inexpensive front porch decoration during the months of October and November. I do, however, have great appreciation for their aesthetic beauty and always enjoy seeing them piled in colorful mounds at the fall farmers market. Their odd, beautifully colored shapes are wonderful to look at… and paint. I know the names of some of the members of the squash family - butternut, acorn, turban, but there are many kinds of squash whose names were unknown to me. That changed last week after the Oregonian newspaper featured a squash photo spread in the food section.

And now I know the names of all that squash piled on my front porch.


Delicate - According to the Oregonian, " This variety is unique in that the skin, provided it's cooked long enough, is thin enough to eat, and the nutty, creamy flesh has notes of corn and sweet potato. Best when baked or steamed; not as good for soups."


Sweet Dumpling - "A winner. Sweet and nutty with a super-creamy texture. Skip trying to peel those small ridges and just cut it in half and bake." (Personally, I think the name of this one should be "camo.")


Kuri- "Also known as Japanese squash, orange Hokkaido or uchiki, kuri squash is similar in texture to the butternut; red kuri is smoother, with a distinct taste of chestnuts."

I'm dedicating this post to my wonderful daughter-in-law Aimee, who apparently can never get enought of this stuff, since her freezer is full of jars filled with squash!