When the weather turns cold and tomatoes, leafy greens, eggplant, and bell peppers disappear from the food stands at your farmers’ market, rest assured that you’ll be able to snag several varieties of winter squash. Because of their hard shells, varieties such as acorn, butternut, spaghetti, kabocha, and delicata squash can be stored for several months before use, making them perfect go-to ingredients for soups and side dishes this fall. Loaded with vitamin A and a great source of vitamin C, winter squash can also help keep your immune system strong during the season of sneezes and sniffles.
Did You Know? Fun Food Facts about Winter Squash
Winter Squash Recipes to Try
Khao Tom Fak Thong (Acorn Squash Rice Soup) Acorn squash brings heartiness to this soup without making you feel stuffed.
Dan Hobakjuk (Sweet Pumpkin Porridge) Tender kidney beans, crunchy chestnuts, and chewy rice balls—this velvety soup, made with pumpkin or squash, is all about texture.
Vegetarian Red Curry with Butternut Squash A delicious blend of squash, tomatoes, and mushrooms simmered in a delicious red curry sauce.
Related: All squash recipes on Asian Supper!
What's your favorite way to prepare the season's winter squash?