And don't be daunted by winter squash's size, heft, and tough exterior; in fact, you can sometimes find popular varieties like butternut in stores already peeled and cubed.
Use our recipes to transform the flesh into something sweet or savory, and you'll know that it's well worth the effort! Characteristics: The squat, green kabocha—the Japanese word for squash—has a nutty, earthy flavor with just a touch of sweetness. It's similar in shape and size to a buttercup squash, but the base points out and not in.
Characteristics: A slim neck and bulbous bottom give the butternut squash its distinctive bell shape. The muted yellow-tan rind hides bright orange-yellow flesh with a relatively sweet taste. To make butternut squash easier to handle, cut the neck from the body and work with each section separately.
Characteristics: The red kabocha is squat, like its green counterpart, and has faint white stripes running from top to bottom. While the two are interchangeable, the green kabocha is relatively savory, and the red kabocha is unmistakably sweeter. Characteristics: Breed an acorn squash with a sweet dumpling squash, and you get a carnival squash. While the carnival squash's exterior resembles both of its relatives', its yellow flesh is mellow and sweet. Use it wherever acorn squash or butternut squash is called for in a recipe.
Characteristics: If your Halloween pumpkin was small and squat, chances are it was a sugar pumpkin. But more than just decorative, sugar pumpkins are prized for their classic pumpkin flavor, as well as for their thick and flesh-packed walls.
Characteristics: This whitish-yellow and green squash is small and compact, making the whole squash the perfect-size bowl for an individual serving. Winter squash, however, often has a thicker, tougher rind; this allows it to stay strong and hardy through frost and lower temperatures, but it also means that you don't want to munch on the skin.
There are a few exceptions to this rule, like delicata and acorn squash, which are winter squash varieties with flavorful, tender skins. Summer squash is one of the most prolific types of produce, with zucchini, yellow squash, and pattypan squash bursting into harvest and flooding the markets throughout the season. You'll find baskets full of these summer squash varieties at your local farmers' market. Summer squash is harvested before it fully matures, which means its skin is tender and edible.
It doesn't need much dressing up; prepare it simply with a few minutes in the frying pan or on the grill and you'll have a stunning fresh, seasonal side. One of the most common varieties of summer squash, you'll find this tubular green variety at farmers' markets across the South. Learn everything you need to know about zucchini in this handy guide. Try it in our Cornbread Panzanella with Squash , the crowd-pleasing Reunion Pea Casserole , or browse some of our favorite fresh zucchini recipes.
Not to be mistaken for its green cousin zucchini, yellow squash is wider and has more seeds than zucchini. The two veggies, however, maintain the same texture and flavor profiles, so they can typically be used interchangeably. The two-toned zephyr squash has a straight neck, a yellow stem, and a pale green end. It's a hybrid squash—a cross between yellow crookneck, delicata, and yellow acorn squashes—that's harvested in the summer.
Not only is it visually striking, but its tender skin makes it a great squash to eat raw. Try it in our Squash Tart or grilled with eggplant and brushed with basil vinaigrette. Also known as Chayote Squash, this large, flavorful squash migrated to Louisiana in the s and has propagated in the state ever since. The Louisiana Mirliton almost faded off the culinary scene after Hurricane Katrina, but has since experienced a resurgence thanks to dedicated heirloom farmers.
Try stuffing the mirliton, adding it to stews , or pairing it with seafood like shrimp. These cute little zucchinis are also known as Eight Ball Squash and come in a perfectly-round ball shape.
They grow extremely quickly 45 days! Try these round zucchinis stuffed with grits and sausage or with a Greek beef-and-couscous filling. It may bear resemblance to a miniature pumpkin, but this yellow-toned squash grows in the summer.
The squat, flat-bottomed shape makes this heirloom squash variety ideal for stuffing. You can also use baby pattypan squash to make the perfect party appetizer: Pimiento-Stuffed Summer Squash. Squash is one of the best sources of nutrients you can find in the cold winter months.
Winter squash varieties like acorn squash, butternut squash, and sugar pumpkins are chock full of vitamin A, vitamin C, fiber, and even protein. They're also low in saturated fat and cholesterol. In addition to its praise-worthy nutritional benefits, winter squash also happens to be delicious.
It typically boasts a sweet flavor and a creamy, buttery texture that lends itself beautifully to roasting or mashing. In addition to the flesh, you can often also roast some squashes' seeds to make a tasty and healthy seasonal snack. Butternut: First off you need to know when it comes to longevity, I am your squash.
I have some of the longest storage potential of any of my winter squash cousins. Yet I am so delicious, you won't be able to resist for long. Butternut: I am just so sweet and nutty. If you can't resist eating me right away, you will be rewarded in time as I become sweeter and nuttier in flavor in storage. If you can possibly wait 3 months, and I doubt you can, you will really see how good I can be.
Butternut: It's definitely more edible than those silly acorn squashes. Ever try peeling one of those? Butternut: Yes, volume. I contain a larger percentage of meat. You got more squash for your money. I only contain a small amount of seeds at the bottom end. Don't forget to roast those. Butternut: Ice cream scoop.
Butternut: It's because I am so smooth. Puree me for a soup and you will have a silky smooth soup. I am not all stringy like those spaghetti squashes that everyone is raving about nowadays. Try making soup with that! Me: Point taken. Last question. I have heard this rumor that you may even be a good replacement for a pie pumpkin. Care to comment. To be a fair journalist, I need to give acorn squash, it's equal time.
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