There are so many types of winter squash!
How do they differ?
Whats the best way to use them?
Simply Recipes / Lori Rice
How do pumpkins andsummer squashesand gourds fit into all of this?
Why branch out when its so easy to spiral into confusion!?
The others are left to cure for a few weeks.
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All squashes summer, winter, pumpkin, decorative gourd are planted in the spring.
(Botanists dont classify them this way, but this is good enough for all of us non-scientists.)
When is Winter Squash Season?
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The answer is a little more complex than the name winter squash suggests.
Winter squash season starts in the fall.
Their flesh is thick, dense, and dry.
Cucurbita maxima squash.Simply Recipes / Lori Rice
They tend to have the most intensity of flavor.
They also havethe best seeds for snacking.
Hubbard Squash
These are big and bumpy.
Hubbard squash.Simply Recipes / Lori Rice
And when I say big I mean that some get up to 50 pounds!
They come in a range of oranges, greens, and some are a light chalky blue-green.
These are often sold pre-cut and wrapped as giant wedges, for which we should be grateful.
Red Kuri squash.
And they have a very tough skin.
Turban
These are wonky and lopsided and fun-looking squashes.
Theyre squat and round, with a bulbous base and a turban-like cap.
Kabocha squash.Simply Recipes / Lori Rice
Compared to all their character on the outside, their pale golden-yellow flesh is on the subtle side.
Their flesh is floury; delicate for a squash of this species.
Buttercup
These come in dark green and deep orange.
Cucurbita moschata squash.Simply Recipes / Lori Rice
Theyre round, bulbous and squat, and faintly ridged.
They have a small turban-like cap (much less pronounced than that on a Turban squash).
Orange buttercups have yellow flesh that tastes similar to a sweet potato.
Honeynut squash.Simply Recipes / Lori Rice
Kabocha
Round and squat with faint ridges, Kabochas range from 1-8 pounds.
Their flesh is golden-orange and dense, dry, and velvety.
Buttery pumpkin with some white-fleshed sweet potato thrown in.
Black futsu squash.Simply Recipes / Lori Rice
Banana Squash
Banana squashes are dense and meaty and can weigh up to 35 pounds.
Obviously, theyre very good at feeding a crowd.
Also belonging to this group are the giant pumpkins you see or hear about in competitions.
Cucurbita pepo squash.Simply Recipes / Lori Rice
They have thick flesh, but its got more moisture, and isnt quite as dense.
They last through much of the winter, but dont make it to the very end without wilting.
By far,moschatasquashes are the handsomest squashes of all.
Acorn squash.Simply Recipes / Lori Rice
The caramelized bits on roasted Honeynuts are like candy.
If you like shaved raw butternut squash salads, try using one of these some time.
This bang out of squash has thick walls of deep orange flesh thats fragrant and tender.
Delicata squash.Simply Recipes / Lori Rice
Its earthy and sweet with an almost spicy note and doesnt get stringy when its cooked.
These range from 15-20 pounds.
Their golden flesh is dense and creamy when cooked, with a gentle earthy pumpkin-y sweetness.
Sugar dumplings.Simply Recipes / Lori Rice
Their flavor is a mix of chestnut and pumpkin (heavy on the chestnut).
They have softer skins, milder flavors, and shorter shelf lives than the rest.
Acorn, Spaghetti, Delicata, the common field pumpkin, and most of the decorative gourds arepepos.
Spaghetti squash.Simply Recipes / Lori Rice
How to swap and cook:Thepepotypes arent good swaps for any of the sturdier types.
The flesh is spongy and succulent, the flavors are mildly nutty and earthy.
Delicata Squash
Delicatas are the top celebrity of this species.
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see to it youre choosing delicatas that feel firm and heavy for their size.
Sugar Dumpling
The name alone!
These are adorable decor while theyre hanging out in your kitchen waiting to be cooked.
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Their golden flesh is light and tender, similar to acorn squash in texture.
True to their name, these are sweet little squashes.
If you want a wide range of varieties to choose from, youll find it at the farmers market.
Simply Recipes / Lori Rice
A good squash should feel firm (no sponginess when squeezed!)
and heavy for its size (which indicates a thick wall of flesh).
Avoid any with punctures or soft spots.
Winter squashes like dark, dry, and cool surroundings (40-50 degrees Fahrenheit, to be exact).
Once a squash is cut, store it in the fridge for 4-5 days.
So Ive come to keep them in a sealed container and its working just fine.
