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95 Shocking Facts About Squash Names And Pictures | Squash Recipes

  • Yes, buttercup, not butternut (we’ll get to that next). Also named after their shape, resembling a peanut butter cup, buttercup squash has orange flesh and green skin. Their flesh is sweet, and it’s excellent to puree for making soup. It’s also often sliced and roasted for a delicious side dish. - Source: Internet
  • The tatuma is a Mexican variety. Sometimes the word “calabacita” – which just means small squash – refers to this specific type. It can be either spherical or shaped roughly like the cousa squash, and typically either light or dark green. The way to tell this one apart is that it has many very tiny seeds and a very thin skin. - Source: Internet
  • So, let’s talk about squash. There’s more to this veggie family than yellow squash and green zucchinis. Though they’re pillars of the produce aisle, there are several other squash types to know and love. - Source: Internet
  • The primary difference between summer and winter squash is the skin. Summer squash is harvested before it fully matures, which means its skin is still tender and full of flavor. 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.) - Source: Internet
  • As one of the more popular winter squash varieties, butternut squash is available year-round with a peak season in the winter and fall. They have a light beige skin that’s slightly orange. The flesh, on the other hand, is a deep orange. - Source: Internet
  • The gorgeous colors make this variety perfect for decorating, but don’t be fooled. Hiding underneath the stunning colors is a nutty and pumpkin-like meat that’s perfect in place of steamed or roasted winter squash. Once you’ve scooped out the inside, don’t toss the beautiful exterior. It makes for a professional soup tureen to serve up your perfect squash treat. - Source: Internet
  • The good ole’ reliable yellow squash you see in stores comes in two forms: crookneck and straight neck. Crookneck is defined by its curved neck with a wider base. Straight necks still have a wider base than the neck, but the curve is less pronounced. - Source: Internet
  • This is a weird one: pale green, perfectly smooth, and shaped like a large beefsteak tomato. The tinda squash is not closely related to the zucchini or any other squash, but is the immature fruit of a related squash family plant. It’s white and creamy on the inside, a mild but really delicious variety that you should try if you get a chance. - Source: Internet
  • With over 100 varieties here, this is the definitive, complete guide to pumpkin and winter squash varieties! Pumpkins come in all shapes and sizes, from a few ounces to 2,300 lbs (over 1,000 kg). This master list provides the characteristics of each and suitability towards cooking. If you want to find the best pumpkin or winter squash to make a pumpkin pie, to carve, for decoration, to store for later, to make cookies, pumpkin spice muffins, soup, sauté or roast, this page will help you find the best one available at your local store, farm market or farm! - Source: Internet
  • Marina di Chioggia eating, decor Blistery, bubbled, slate blue-green rind. Avg. 6-12 lb. bumpy squashes make a wild yet subdued ornamental statement for fall. Amy Goldman in her new book, The Compleat Squash, describes this Italian seaside specialty as deliziosa, especially for gnocchi and ravioli, and a culinary revelation. - Source: Internet
  • Summer squash is a classification for the several different varieties of squash. The term is usually reserved for types of squash that are harvested while the rind of the plant is still tender and edible. This is opposed to winter squash varieties that normally have a harder rind that must be removed before preparation. - Source: Internet
  • Banana squash is cylinder-shaped, and they are a light pinkish-orange hue. They are available year-round but are considered in season during the fall and winter. They can grow up to 3-feet-long. The thick skin is discarded before eating or cooking; only the flesh is edible. - Source: Internet
  • Winter squash varieties can last for up to several months if they are appropriately stored in a cool and dry area that’s well-ventilated. But once peeled or cut, it may only last up to five days. Summer squash should be refrigerated and eaten within a week, whether it’s whole and unpeeled or peeled and cut. - Source: Internet
  • So, what are some fun ways to cook with squash? It makes a delicious sauteed side. You can roast it, grill it, and even puree into soup. Of course, you can also spiralize summer squash into zoodles, a popular health hack. Let’s explore the main types of squash. - Source: Internet
  • When you see this squash, you’ll understand why it’s named after Cinderella. The fairytale-shaped produce is perfect for pies and canning. Sometimes called a cheese pumpkin, the flesh is sweet and also great for roasting whole. - Source: Internet
  • Cousa squash looks a stouter, shorter zucchini. The color is lighter, and it has a mildly sweet flavor. Compared to winter squash varieties, Cousa squash (and most summer squashes) have a thin skin that’s easy to peel and cut through. - Source: Internet
  • It’s not an exaggeration to say that patty pan squash looks like mini spaceships. They’re flat and oval with small spikes around the edge. You may find green or yellow patty pan squash, and you can cook them just like any other squash. When eaten fresh, you may notice more of a bite or crunch to the texture. - Source: Internet
  • Types of winter squash – The most popular winter squash varieties available: Winter squash come in many shapes and colors. No two look exactly alike. The different varieties of winter squash may be substituted for each other in your many squash recipes. Winter squash are also packed with antioxidants and vitamins (and have not fats), and can be prepared sweet or savory. Be creative and try different types of winter squash! Most of the following photos of various types of squash were taken by myself at Sterino Farms and Produce Market in Fife/Tacoma, Washington. - Source: Internet
  • The dumpling squash is miniature (around the size of an apple) compared to its winter squash cousins. Like the delicata squash, the dumpling squash boasts a thin, edible rind, so it can be roasted whole. Its flavor is sweet and mild, making it a great vehicle for meats or cheeses. - Source: Internet
  • eating 100 days. Famous for being the main variety that Libbey’s uses in its canned pumpkin pie filling. Medium to large beige squash. Average weight 10 to 40 pounds. Roundish elongated shape, 18 inches long by 14 inch diameter. - Source: Internet
  • Also referred to as a Japanese pumpkin, the kabocha squash is a smaller variety with green skin. Its flavor is similar to butternut squash and acorn squash with buttery tones that stand out. You often find sliced in vegetable tempura, plus you can eat the skin. - Source: Internet
  • Cut into quarters or rings 25 minutes or until tender. Boil or mash winter squash just as you would potatoes. Add peeled squash cubes to your favorite soups, stews, beans, gratins and vegetable ragouts. - Source: Internet
  • 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. - Source: Internet
  • Acorn squash can be recognized for its distinctive dark, ridged exterior and orange interior. It’s sweet and buttery, making a great simple vegetable side. Unlike other winter squash varieties, the skin of acorn squash is tender and flavorful, so there’s no need to peel this vegetable before roasting. It also boasts more calcium and potassium than other winter squash varieties, so this is one of the healthiest veggies you can cook this season. - Source: Internet
  • Wash and cut squash into small pieces, remove seeds and peel. Cook until soft. Mash pulp or put through sieve. Cool by placing pan containing squash over crushed ice and stir until cool. Place in an appropriate freeze bag, or container, with 1/2-inch headspace; freeze. - Source: Internet
  • Peeling Winter Squash: Because this rind makes most squash difficult to peel. it is easier to cook the unpeeled squash, and then scoop out the cooked flesh. As many recipes do require peeling (and cutting) first. Use a vegetable peeler to remove the skin and when cutting hard winter squashes. - Source: Internet
  • This list of gourds and squashes provides an alphabetical list of (mostly edible) varieties (cultivars) of the plant genus Cucurbita, commonly called gourds, squashes, pumpkins and zucchinis/courgettes. Common names can differ by location. The varieties included below are members of the following species: - Source: Internet
  • A whole other class of squashes is known as winter squash, so-called because they are eaten when fully ripe in the fall and tend to have thicker shells that allow them to keep on the shelf for several weeks or months. This class includes squash with names like butternut, Hubbard, acorn, and spaghetti squash. Several species comprise the winter squash group, but most are found in Cucurbita maxium and Cucurbita moschata. - Source: Internet
  • Winter squash, planted somewhat later than summer varieties, mature much later, in the early fall. They have a much firmer skin, more like a rind, and it is not edible raw. These varieties tend to keep well, and they can be stored in a cool dry place over the winter. It is excellent roasted, added to soups and stews, and mashed. Many people also enjoy pumpkin pie, a classic winter squash food. - Source: Internet
  • Big Max giant 125 days - Giant squash-type pumpkin (oblong, orange, huge).This variety has been around for many years and the pumpkins usually range from 100 lbs to 300 lbs, Color is range of orange to a pale salmon. Big Max can exceed 20 in (510 mm) in diameter under ideal growing conditionsThey are often bright orange in color, with fine-grained, yellow-orange flesh. - Source: Internet
  • But picking a ripe winter squash isn’t as clear-cut as grabbing a banana that’s ready to eat based on the color and feel. Because squash are naturally hard vegetables, it’s tricky to determine when they’re at their peak ripeness unless you know what you’re looking for. “Almost all squash shouldn’t have green on them,” says Lawrence Tse, farm manager at Dig Inn. “They should be fully colored without hues of a lighter green.” And those squash varieties that are naturally green, like a kabocha, will look very light green when ripe, he notes. - Source: Internet
  • Flat White Boer Ford decor, eating 110 to 120 days - a flat pumpkin that looks like it has been squashed under a truck! Wider than it is tall and an asymmetrical shape. They keep for months in a cool, dark, dry place, have a very small seed cavity and dense , sweet flesh. The skin starts out bright white a nd turns slightly pink during storage. 3 to 5 inches tall, 8 to 12 inches wide and weighs an average of 10 to 15 pounds. - Source: Internet
  • The delicata squash doesn’t need much dressing up. It tastes great when cut into half-moon strips (no peeling required) and simply roasted with olive oil, salt, and pepper. Try adding it to a light pasta dish. - Source: Internet
  • ‘Squash’ is a very broad category, encompassing some of our favorite seasonal produce. From the orange-hued, sweet-potato-like butternut squash to green, watery, snappy zucchini, the squash family is large and extremely diverse. Most squash is technically classified as a ‘pepo,’ which is a one-celled, many-seeded berry with a hard rind. Although most types of squash are often referred to as vegetables, they have seeds and therefore are technically classified as fruits. All squashes belong to the gourd family. - Source: Internet
  • Separate the squash or pumpkin seeds from the stringy membrane of a freshly opened squash. Rinse the seeds in a colander until they are free of any membrane matter. Spread the seeds on clean kitchen towels or layer of paper towels and dry thoroughly. - Source: Internet
  • So what’s the deal with all of the other squash placed in crates around your local grocery store and farmers’ market? It turns out, there are actually 700 species of squash all under the plant family Cucurbitaceae. Most varieties termed squash are edible — pumpkins are simply an orange squash, and gourds or ornamental squash are for decoration. But those are just common terms we use day to day. To a farmer, pumpkin, squash, and gourd don’t really have any differences. - Source: Internet
  • Now for another conundrum. Gourds, pumpkins, and squash are often lumped into the same category, and that’s because they come from the same plant family: Cucurbitaceae. However, while pumpkins may be a type of squash, gourds are not. - Source: Internet
  • New England Pie eating, decor The classic New England pie pumpkin. Dark orange-skinned pumpkins in a range of small sizes, typically 4-6 lb. Although not as sweet as squash, the well-colored, orange flesh is relatively starchy, dry, and stringless. A well-known mini Jack O’Lantern type for pies. - Source: Internet
  • When selecting a squash, the heavier, the better. Avoid squash with soft spots or bruises, which are clear signs the squash is past its prime. Whether it’s winter or summer squash, they should be firm without any shriveling. - Source: Internet
  • We’ve all heard of winter squash and summer squash, but let’s be honest: Many of us eat squash year-round! We love throwing it on the grill in the summer, roasting it for our Thanksgiving feasts, and sautéing it as a quick weeknight side dish, no matter the season. Although squash is generally thought of as a vegetable, this member of the gourd family is actually classified as a fruit, because it has seeds and comes from the flowering part of the plant. But regardless of what you call it or what time of year it is, squash is a guaranteed crowd-pleaser, and there are so many different types of squash out there. - Source: Internet
  • Using a whole (1 to 1 1/2 pound) winter squash, pierce the rind with a fork and bake in a 350 degree F. oven 45 minutes. Acorn and butternut squash are frequently cut in half, baked, and served in the shell. - Source: Internet
  • Not only is winter squash a sweet, rich addition to your menu, but it’s also loaded with nutrients, fiber, and healthy omega-3 fat. Ranging in size, shape, color, and flavor, winter squash can be prepared in endless different ways. You can sauté or roast squash for an easy side dish, purée it into soup, bake it into a pie, or make mini calzones. You can even eat the skin of some of the squash varieties. - Source: Internet
  • There are a number of squash recipes that are very easy to prepare. Many of the recipes call for nothing more than slicing or dicing the whole squash and adding one or two other vegetables to the mix and adding some type of filler to make a simple casserole. Summer squash tends to work very well with onions, as the two foods tend to enhance the flavor of the other. - Source: Internet
  • The luffa squash (sometimes called the luffa gourd) is a bizarre variety that, if allowed to fully mature, will turn into a loofah. Seriously. It dries out, the skin is cracked away, and the inside is revealed as a latticed, scratchy object that’s well-suited for scrubbing. When young, though, the luffa squash is a ridged squash that tastes pretty similar to a zucchini. - Source: Internet
  • Squash is a generic name for plants in the gourd family. All of these plants have soft flesh surrounding a seeded core, and many have hard skins. There are a dazzling array of edible varieties, which fall into the categories of summer and winter. All squashes are equally delicious, and they have myriad uses depending on the type and the goals of the cook. Members of this family range from the humble zucchini to the stringy spaghetti squash, two familiar examples of summer and winter varieties, respectively. - Source: Internet
  • Winter squashes are available from autumn through mid-winter and have a thick, tough outer skin that allows them to survive throughout the colder months. Winter squash is often roasted, which helps showcase the sweet, creamy flesh. Summer squash, on the other hand, has soft, edible skin with mild flavor. These start popping up in gardens and farms in the warm summer months (many gardeners end up with a surplus of summer squash in the summer, so thank goodness for zucchini bread recipes!). Summer squash can be eaten raw, cooked, or grilled, and they cook quickly. - Source: Internet
  • Yellow crookneck squash is a bush-type plant that is prolific and easy to grow. Harvest while skins are soft. Pick often for best flavor and continual production. - Source: Internet
  • Chayote squash is green with ridges and a bumpy texture, but that doesn’t really do it justice. You could easily mistake chayote squash for a pepper in the produce aisle, but it’s also casually referred to as vegetable pear. Its appearance is unique, to say the least. - Source: Internet
  • This is another cylinder-shaped squash, but it’s a little more unique with thin green stripes through its ridges. You don’t need to peel the skin before cooking, so that makes it one of the more low-maintenance types of squash to cook with. Slice it up and roast it, and the sweet flavors come out to play. - Source: Internet
  • Red Kuri is part of the same squash family as Hubbards. This squash is medium-sized, round, and has a deep red-orange hue. Its shape resembles an onion, and it tastes best in soups and casseroles. Like most squash varieties, you can roast it, grill it, or bake it to bring out the great flavor. - Source: Internet
  • Winter squash is a good source of fiber (especially Hubbard and acorn squash), as well as vitamins A and C. They also have anti-inflammatory properties and contain beneficial antioxidants. Summer squash is also rich with antioxidants. Zucchini and other types of summer squash are also considered low-carb vegetables. - Source: Internet
  • Their green and orange specks define carnival squash. You might say they look like a party. Their unique and fun appearance is why they’re often used as centerpieces, but they are delicious to eat as well, with a sweet and buttery flavor. - Source: Internet
  • The flowers of both types are edible and delicious. Many Italian restaurants offer fried squash blossom, and it also appears mixed in with pastas and salads. These blossoms have a rich, delicate flavor that is quite pleasing to the tongue. - Source: Internet
  • It can be difficult to classify a pumpkin because it fits into so many different food categories: a pumpkin is technically a squash, a gourd, and a fruit. It can be cooked and baked or used decoratively. The round orange pumpkin is extremely versatile, and different parts of the squash—from the meat to the seeds—can be used for different purposes. - Source: Internet
  • To quickly prepare any winter variety, heat the oven to 350° Fahrenheit (177° Celsius) and slice the squash lengthwise. Put it face down in a pan with approximately 1 inch (2.5 centimeters) of water and roast until the flesh yields to a fork, which may take 35 to 70 minutes, depending on the type and size. Drain the pan and flip the squash face up for five to ten minutes to finish, serving with butter and salt. - Source: Internet
  • Essentially a Japanese pumpkin, the kabocha squash gained a lot of attention last year from food and health brands. The flesh is very sweet — similar to a pumpkin or sweet potato — and the texture is velvety and creamy. The flavors are perfect for soups and purees, and add a richness that can’t be beat. The variety has undertones similar to a chestnut, making it the ultimate fall ingredient. - Source: Internet
  • Winter squash have thick, tough shells that protect the sweet, rich flesh inside which makes them excellent storage vegetables. No matter what variety of winter squash or pumpkin you choose, always pick squash that feels heavy for their size. Also, make sure to cook the squash properly to bring out its best flavor and texture. - Source: Internet
  • And if you’ve gotten over-ambitious and stocked your home with too much squash, Tse says it’s totally fine to store them in a cool, dry place for a month or two. In fact, storing squash helps the squash dry out, and that loss in moisture leads to a sweeter squash, he notes. Just be sure there aren’t any dark spots or blemishes on your produce, because these can lead to a quickly rotting vegetable. - Source: Internet
  • The tough skin of a Hubbard squash makes it challenging to cook with, but once you crack into it, you’re rewarded with its sweet flavor that’s perfect for soup. The flesh’s texture makes it a good candidate for pureeing or mashing. On the larger side, they can grow up to 15 pounds. - Source: Internet
  • Arrange the slices/pieces of squash in a strainer or rack over 1/2-inch of boiling water. Cover and steam just until barely tender. Remove from heat and drain well. Toss with melted butter or your favorite sauce. - Source: Internet
  • Delicata squash is corrugated and oblong, with streaks of yellow and green. The flesh is extremely sweet and tender when cooked, somewhat like sweet potatoes. Gold nugget looks like a pumpkin, bit it lacks the characteristic pumpkin color and is usually very small. Hubbard squash is a roughly shaped, lumpy variety, ranging from grey to green in color with moist yellow flesh. - Source: Internet
  • At farmers markets, all the available summer squash varieties are usually piled together and available for the same price. While they have many similarities, the different varieties do differ a bit in their texture, flavor, and ideal use, so it makes sense to learn a little bit about summer squash before just grabbing the zucchini. Here are 10 common and uncommon varieties. - Source: Internet
  • In addition to casseroles, squash can also be added to marinated vegetables to add a bit of color. For example, slices of yellow squash can be added to sliced cucumbers, cooked chickpeas, tomato wedges and purple onions and marinated in a simple Italian dressing. Served cold, this simple dish takes very little time to make and works very well as a side dish on a hot summer day. - Source: Internet
  • The delicata squash is strikingly similar to a large zucchini. The skin is edible and has a bright yellow color with long stripes down the side. Because the skin is thin, delicata squash will typically last for a shorter period of time, like summer squash. The flesh is sweet and nutty, with a flavor reminiscent of corn and sweet potato. Choose a squash that’s heavy for its size and blemish-free. - Source: Internet
  • You’ve probably seen this trendy squash all over—it’s recently surged in popularity because, when baked and shredded, it bears a remarkable resemblance to spaghetti (but it’s a vegetable). The squash is large, round, and yellow, and once halved and roasted, the inside easily shreds to noodle-like strands. Make spaghetti squash when you’re looking for a healthier, yet still satisfying alternative to pasta. - Source: Internet
  • Different kinds of squash peak throughout the year, meaning that you can snack on squash in the summer and the winter, and it’s always going to be fresh and seasonal. The two main harvest times for squash are the summer and the winter, and each season produces a very distinct product. Check out our guide to types of squashes and prepare for a bounty. - Source: Internet
  • Part of the same family as kabocha, buttercup, and Hubbard squash, Turban squash can grow up to six pounds. They have a unique appearance, looking like a pumpkin with another small pumpkin growing out of its head. The top is colorful with green and white stripes. Its flavor is milder than other squash. - Source: Internet
  • No, this isn’t a butterNUT squash, but a butterCUP squash, and it’s just as delicious. The dark green rind needs to be removed, but it reveals a bright orange, creamy interior that’s considered the sweetest of squash. This variety is so sweet it can actually be used like a sweet potato. It’s perfect mashed, pureed, steamed, or as a sweet potato replacement in most recipes. - Source: Internet
  • Sometimes called “UFO squash,” pattypan squash includes any of several related colors and sizes of what’s called a scalloped squash. It’s shaped roughly like a flying saucer, with scalloped sides. Pattypan squash is tougher than most varieties of summer squash, which is good; it’ll hold up to longer cooking and higher temperatures than, say, zucchini. It’s great in stews and chilis. You can find pattypan squash most commonly in yellow or light green colors, which taste pretty much the same. - Source: Internet
  • Turk’s Turban eating, decor 95 Days. multi-colored, buttercup-type squash striped with silver, green, and white with a orange-red base 7-9" across. Averages 3-5 lb with 2 or 3 fruits per plant - Source: Internet
  • To cook them, first remove fibers and seeds. Wash the exterior of the squash just before using. The seeds are scooped out before or after cooking. Then bake, steam, or boil the squash. - Source: Internet
  • It’s easy to spot this type of squash because it tapers and curves at one end. Typically it’s canary in color and has a similar mild flavor to yellow summer squash. Some varieties have a bumpy surface, while others are smooth. It’s great to slice or chop for soups, sautéed vegetables, or stir-fries. - Source: Internet
  • Head to your local supermarket or farmers’ market this winter and you’ll likely see piles of colorful, hard-shelled winter squash intertwined with the popular pumpkin and sweet potatoes. Available in a multitude of sizes, colors, and textures, these winter squash varieties are some of the winter and fall’s best vegetables and are a delicious option for cooking up during the chilly seasons. But how do you use each squash variety and what do they even taste like? We turned to the experts to help you navigate the squash bin this season. - Source: Internet
  • Scallop squash and zucchini are two other examples of summer squash. Both these varieties tend to lend themselves more toward use in casseroles or as an ingredient in a stir-fried dish. Light seasoning often helps to bring out the flavor of these two varieties of squash, much in the way that a little salt brings out the flavor of butternut squash. - Source: Internet
  • Along with the tender rind, summer squash also differs from winter squash in terms of shelf life. Summer squash usually will not retain its freshness for very long. This means the squash must be prepared and consumed in a relatively short period of time after harvesting. The hardier winter squashes tend to keep for longer periods, making them ideal for the colder months of the year. - Source: Internet
  • A cross between an acorn squash and a sweet dumpling squash, this gorgeous little veg is fantastic in baked goods and soups. The multicolored skin is pale yellow with green and orange stripes, and has a yellow flesh reminiscent of a sweet potato. It’s delicious in soups, or simply roasted. - Source: Internet
  • One of the first, if not the first type of squash in America, acorn squash grows to be between 1 and 3 pounds. As the name indicates, they’re shaped like acorns. Their skin is a combination of yellow and deep green. A good balance of both colors means it’s fresh; too much yellow, and it may be overripened. - Source: Internet
  • Honeynut squash looks like mini butternut squash, and that’s exactly what it is. It was evolved from the seeds of butternut squash and has only recently become popular in the kitchen. It has a richer and sweeter flavor because it’s more concentrated into the smaller size. - Source: Internet
  • Zucchini is a summer squash, but not all summer squash are zucchinis. Summer squashes in the same species carry names like yellow squash, crookneck, narrow neck, pattypan, cousa, tatume, tromboncino, and zephyr. Winter squash includes pumpkins, acorn, butternut, and Hubbard. Last, but not least, in the squash family are inedible gourds, a decorative addition to the garden. - Source: Internet
  • Butternut squash has recently skyrocketed in popularity; today, it’s one of the most popular winter squashes, often found pureed in soups, simply roasted and added to winter dishes, or boiled and mashed. Its starchy texture makes it a great, healthier alternative to potatoes. The thick-skinned orange vegetable can be difficult to break down (you’ll want to peel this squash), but with these tips, you’ll have no problem cutting and preparing your butternut squash. - Source: Internet
  • Slightly sweet and creamy, the buttercup squash is one of the most underrated winter squash varieties. It has a tough green rind and orange flesh that bears resemblance to a pumpkin. Like the pumpkin, the buttercup squash’s seeds can also be roasted to snack on. - Source: Internet
  • And don’t forget gourds, which is an assigned name for a whole group of squashes that aren’t all that good for eating but have fascinating knobby, lumpy, and colorful shells. The various non-edible gourds are usually members of C. pepo or a related squash species in a different genus, Lagunaria siceraria. - Source: Internet
  • There are so many ways to cook with squash. It can be sauteed, roasted, baked into muffins and desserts, and added to savory casseroles and soups. They can add crunchy texture when you need it or be pureed to provide a smooth and creamy consistency. Keep in mind that you can eat summer squash varieties raw, but winter squash should be cooked. - Source: Internet
  • Winter varieties are much more varied and provide a fun assembly of vegetables to eat in the otherwise gloomy winter. Spaghetti squash is yellow in color and oblong. When cooked, it separates into noodle-like threads that give the plant its name. Acorn squash is green and acorn shaped, and absolutely delectable roasted with a sprinkling of brown sugar and goat cheese. Banana squash is also roughly oblong and has a rich, sweet, yellow fruit. - Source: Internet
  • The zephyr squash is a three-way cross between yellow crookneck squash, delicata squash, and yellow acorn squash. It’s cylinder-shaped and yellow, but it can have some green at the base. It has a sweet and nutty flavor. - Source: Internet
  • Summer varieties tend to mature more quickly than winter types and typically have a thinner skin. They are tossed with pasta and salads, eaten with stir fries, and turned into chutneys. Some can be eaten raw and appears on vegetable platters. Summer squash is usually planted in the early spring for maturity in early summer and can be eaten through the summer. - Source: Internet
  • Long Island Cheese Eating - heirloom pumpkin for pies 90 days. This East Coast heirloom is thought of as a great pie squash. The name comes from the similarity in shade and shape to a big wheel of cheese. The buff colored skin reveals attractive, firm orange flesh. Fruits are 6-8 pounds and storage qualities are excellent. - Source: Internet
  • The tough skin masks a super sweet, golden yellow interior that’s perfect for a pie, puree, mash, or cake. The bumpy skin is typically a hazy blue or bright orange and the variety is the largest among edible squash, other than the field pumpkin. Unless you buy directly from a farmer, you can typically find this variety pre-cut because of its size. Easily substitute this pumpkin-like squash in any recipe calling for a winter squash. - Source: Internet
  • Thoroughly scrub each squash under running water until the skin feels clean. Then cut off and discard the stem end and scrape off the other end. Only if the skin is unusually tough or the surface feels especially gritty after washing, is it necessary to peel the squash. Most summer squash is now ready to be used in any recipe. Depending on your recipe, you may grate, slice, or cut into pieces of various shapes. - Source: Internet
  • Crookneck squash is bulbous at the bottom and thin and curved at the top. It’s usually yellow, but that doesn’t mean all crooknecks look the same. Some are smooth like zucchini, but often you’ll find warty, bumpy varieties. Crookneck falls on the tougher side of the summer squash spectrum and is also pretty bland. - Source: Internet
  • Butternut squash is another common winter variety. It is light brown in color and resembles a vase, with striking orange flesh. This gourd is round and ranges from dark green to rich red in color, with tender, sweet flesh. - Source: Internet
  • Grey zucchini (also called harukan or calabacita squash) is a staple of Mexican and Latin diets. A heavy producer, the grey-green fruit is best when harvested at 6 inches. The fruit stores well. - Source: Internet
  • 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 stunningly fresh, seasonal side. - Source: Internet
  • One of the most common and popular of all summer squash options is the yellow crookneck squash. This variety has a bright yellow rind that is soft and edible. The body of this type of squash is similar to a gourd, complete with the fuller body and smaller neck that is common with many types of gourds. The crookneck squash can be cooked or sliced and diced for use in salads or as a bit of color on a raw vegetable platter. - Source: Internet
  • Sunshine Hybrid eating, decor 80-95 day. Vitamin-rich bright orange flesh of this Kobocha-type winter squash is thick, creamy-smooth, stringless with an outstanding sweet, nutty flavor. Space saving 6-8 ft vines yield good supply of 3-4 lb fruit. 2004 AAS Winner. - Source: Internet
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