Great Gourds! Unique and Unusual Pumpkins and Squashes

The jack-o'-lantern pumpkin may be the most well-known type of squash, but did you know there are more than 100 genera and 700 species of squash and gourd in the living world? Large pumpkins found at the grocery store for carving often have watery and stringy flesh, so they’re not always the best choice for cooking. Try some of these lesser-known winter squash varieties for both cooking and decorating.

Acorn Squash

Also called the “Table Queen”, this squash gets its name from its acorn-like shape. It is a small squash, typically weighing 1 to 2 pounds and measuring 4 to 7 inches in length. The most common variation is green, but you can also find orange, gold, and white ones. Sweet and nutty, it is versatile and can be used in savory dishes or desserts.

Banana Squash

This is one of the largest squashes available, growing up to 35 pounds and up to 3 feet long. These cream colored squashes are available year-round and are great for cooking sweet or savory dishes.

Blue Hubbard Squash

This squash ranges from 12 to 20 pounds. They are a sweet-tasting winter squash that tastes similar to a sweet potato, and get their name from their bluish hue.

Carnival, Heart of Gold, and Sweet Dumpling Squash

These three squashes are very similar in shade, size, color, and taste, which is why they are often grouped together. They are small in size, usually weighing only about a pound. They typically are yellow or cream in color with green and orange stripes. Their sweet and nutty flavor makes them great for baking.

Knucklehead

These pumpkins are medium-sized, ranging from about 10 to 20 pounds. Like a traditional pumpkin, they ripen from dark green to deep orange and have a very sweet flavor that is great in a variety of recipes.

Fun fact: they were specifically bred for the purpose of being carved into especially eerie, ghoulish jack-o'-lanterns.

Peanut Pumpkin

This warty pumpkin ranges from 10 to 12 pounds. Its pink skin is covered with distinctive beige bumps, which are caused by the fruit’s sugars seeping out and hardening on the surface. This means the more “peanuts” the pumpkin has, the sweeter the fruit is.

One Too Many

This pumpkin gets its playful name because it looks like a bloodshot eyeball (get it?). They're typically 12 to 20 pounds and have a sweet, slightly nutty flavor, making them ideal for pies.

Red Kuri Squash

A small, burnt orange to bright red pumpkin with hardly any ridges, usually weighing less than 5 pounds. Inside the hard outer skin, you'll find the meat, which is very delicate and has a mellow, savory, chestnut-like flavor.

Spaghetti Squash

This bright yellow, medium-sized squash is the most common of the bunch, weighing from 2 to 5 pounds. When cooked, the squash earns its name by shredding into thin and translucent strands of "spaghetti." It doesn't have a strong, unique flavor and instead absorbs the flavor of what you season it with. Try it with pasta sauce for a low-carb “pasta.”

What About the Famed Jack-o'-Lantern Pumpkin?

Although pumpkins are most often associated with Halloween and holiday desserts like muffins and pies, there are many more ways to use this favorite fall squash in meals.

Fun fact: The Connecticut field pumpkin is the most common and traditional type used for Jack-o'-Lanterns because it is thought to be the easiest to carve and hollow out. Plus, its bright orange color makes it the most popular and prolific pumpkin you'll find in grocery stores and on farms during the fall.. 

When selecting your perfect pumpkin from the patch, opt for smaller pumpkins that are rich in color; larger pumpkins tend to be less sweet. From sweet to savory desserts and dinners, we have tips and ideas for making the most of the squash or pumpkin you bring home:

Potatoes

When pumpkin is cooked down, it is very similar in texture to mashed potatoes. Bring a sweetness to your table by adding and/or substituting pumpkin in your potato dishes.

Vegetables

Enjoy the full flavor of the pumpkin by roasting it with other root vegetables such as carrots and celery. Roast it at 350 to 375 degrees until it is soft and similar in consistency to a baked potato. For a more savory flavor, sauté it in butter or throw it on the grill. Grilling pumpkin will bring out the nuttiness of the squash while removing moisture and condensing the flavor.

Pastas

Pureed pumpkin is a great ingredient to add to your dough when making fresh pasta. Since it is typically made with a potato puree, gnocchi is the perfect pasta to add a little pumpkin. Another great option is filled pasta, such as ravioli or tortellini.

Soups

The delicious smell of pumpkin soup simmering on the stove entices everyone to the table. We have two great soup recipes to make using those abundant seasonal pumpkins. Each one has a special ingredient that complements the flavor of pumpkin perfectly. We feel sure these two soups will be a hit with your family. Pumpkin Recipes.

Tomatoes

Surprisingly, tomato and pumpkin pair very well together. Pumpkin can be a wonderful addition to food that is tomato-based, such as pizza or chili. Adding pumpkin will bring a rich and unique texture, as well as a nice flavor component.

Seeds and Rind

You can utilize the entire pumpkin in your meal. Pumpkin seeds can be roasted and enjoyed as a salty snack or used as a garnish for soups, breads, and casseroles. They also make a great addition to homemade granola or can be pureed into sauces and pesto. Here’s a fun idea: use a hollowed-out pumpkin rind as a fun and decorative serving bowl.

Desserts

Pumpkin can be used in many more desserts than just muffins or pies. Next time you’re planning a pumpkin dessert, think about doing a pumpkin-based bread pudding, ice cream, cheesecake, or pumpkin butter. For a frozen treat, try a pumpkin apple smoothie made with pureed pumpkin, apple juice, and a bit of yogurt.

The contents of this article are provided for general guidance only. First American Home Warranty does not assume any responsibility for losses or damages as a result of using this information.