Winter Squash: Your Nutritional Powerhouse
Introducing: Winter’s Nutritional Powerhouse
All winter long we’ve been adding color with a flourish. We’ve aimed to provide as many sustainable ideas, veganized holiday recipes, and sturdy houseplants as we could to breakup the cold grey of winter.
Winter Squash is another way for us to throw a little color into your snow day. They are distinguished predominantly by their hardy, mature textures and tough rinds when compared to their soft, fleshy summer varieties. Winter squash are excellent sources of
- Vitamin A
- Several B Complex Vitamins
- Much, much more...
Check out 4 varieties you may not have known ’til now!
This is a hard rind winter squash with a summer vibe! Far from the pallid colors of winter, the delicata squash is commonly found in stores, and is best halved and baked or cut into rings and seasoned with cinnamon and holiday spices.
The stark grey hubbard squash is one of the largest squash varieties aside from field pumpkins. Due to their size hubbard squash are often sold pre-cut, usually cubed with a sweet and clearly pumpkin-like flavor. If kept cool and dry hubbards can survive up to 5 months!
The Hokkaido Squash or Red Kuri is named for the Japanese island in which it is commonly enjoyed. It resembles a small pumpkin without the texture. It’s versatility is well-renowned, seeing use in soups, stews, roasts, and even in muffins and cookies.
Long Island Cheese Pumpkins
Yes! They are vegan Also known as “Cinderella Pumpkins” due to their resemblance of the infamous pumpkin chariot. They are one of the oldest pumpkins farmed in the U.S. They can be roasted, baked, steamed, grilled, and even pickled!