The BHG Test Kitchen dove into nine types of winter squash to find the best ways to prepare them.
Proper care of your seedlings will be essential to a quality autumn harvest.
It was our Test Kitchen teams favoritepumpkin for pieand baking.
Credit:Carson Downing
Recommended Use: Pureed for all your fall baking needs.
Its one of the few winter squash that are delicious when eaten cooked or raw.
Recommended Uses: Pickled, raw, stir-fried, or roasted.
Credit:Carson Downing
Recommended Uses:Pureed for pie or other desserts.
Autumn Frost
This squash cooks up sweet and smooth with a similar consistency tobutternut squash.
Roasting shows off its beautiful orange tint.
Credit:Carson Downing
Recommended Uses: Pureed or roasted in savory recipes.
Recommended Use: Roasted or pureed for savory dishes such as soups and ravioli.
Recommended Uses: Gorgeous roasted, as it holds its bright color, and it purees ultrasmooth.
Credit:Carson Downing
Our Test Kitchen suggests halving then roasting it first so you could easily remove the skin.
The flavor is mild, less sweet, with vegetal notes.
Recommended Uses: Pureed or roasted in savory dishes with bold seasonings.
Credit:Carson Downing
Tetsukabuto
This green beauty keeps its dark hue when fully matured.
Recommended Uses: Roasted or pureed in savory dishes.
Holds up well in stews and braises.
Credit:Carson Downing
Recommended Uses:Roast the seedsto eat or use in baked goods.
Credit:Carson Downing
Credit:Carson Downing
Credit:Carson Downing
Credit:Carson Downing
