Acorn Deep green skin is heavily ridged around the exterior with an acorn shape Flesh is yellow to golden with a sweet, mild and nutty flavor Skin edible when cooked Extremely nutrient dense for its size and high in dietary fiber Health benefits include boosted immune system, regulated blood sugar and blood pressure, improved digestion Excellent for roasting, sautéing, stuffing, works well in sweet or savory dishes
Butternut Distinctive bell shape with light tan skin, slim neck, bulbous bottom and small seed cavity Rich golden-orange flesh is creamy when cooked with mild, sweet flavor Thick skin means can store long periods and gets sweeter over time Rich in beta carotene, good source of fiber, vitamins A, C, E, B6, potassium, folate, manganese Incredibly versatile in range of sweet & savory dishes including soups or sauce
Spaghetti Canary yellow to pale yellow with firm, smooth skin similar to a melon Flesh slightly paler yellow than exterior and very mild flavor Once cooked, flesh falls away from fruit in spaghetti-like strands that have a slight crunch Great pasta substitute it s the original veggie noodle! High in folic acid, potassium, beta-carotene, vitamins A, C and B Believed to have originated in China and gained popularity in the U.S. during WWII when it was difficult to buy processed food
Delicata Creamy colored skin with dark-green stripes and yellow flesh Thin edible skin delicate and tender when cooked Rich, sweet potato-like flavor and creamy consistency when cooked Great source of dietary fiber and potassium Winter squash in terms of seasonality but actually same family as summer squashes Best roasted but can also be sautéed or steamed Easy to cut and prep!
Kabocha Rich deep green, slightly ribbed skin with bright yellow-orange flesh Japanese squash variety that is a staple in Asian cuisine Edible skin an excellent source of fiber; flesh high in beta-carotene Nutty, earthy flavor with a touch of sweetness and velvety texture Can be roasted, sautéed, pureed or simmered in soups Very versatile try using in recipes calling for Acorn, Butternut or Pumpkin squash
Pie Pumpkin Smooth, deep orange and round pumpkin flattened at ends Thick, sweet, orange-yellow, fine-grained flesh prized for classic pumpkin flavor Smaller than carving pumpkins, skin is smoother and flesh is creamier when cooked Easy to prep cut off top and bottom ends and then peel the skin Can be roasted, pureed and used in recipes such a pies, tarts and gratins
Red Kabocha Round with flattened top; skin is pale red with pale orange uneven stripes and has deep yellow-orange flesh Red Kuri and Kabocha hybrid a bit sweeter than green Kabocha Flesh is smooth and very sweet with chestnut-like flavor Skin is edible, so peel or bake with skin on Packed with beta-carotene, iron and vitamins Smaller than most other winter squash Roast or steam like a Butternut or Pumpkin great for curries, soups, stir-fry
Red KURI Vivid reddish orange and teardrop-shaped Japanese winter squash variety Kuri is Japanese for chestnut Rich, buttery, savory flesh with mellow, nutty flavor Thin, edible skin and seed cavity great for stuffing Dense texture that holds shape when steamed or cubed, but smooth and velvety when pureed Use in pilafs, gratins, soups, stews, curries and baked goods
Blue Ballet Tear-drop shaped with blue-gray, smooth skin and deep orange flesh Delightful to eat and also beautiful as a decoration Mildy sweet taste with a buttery, slightly nutty flavor Flesh has a flaky dry texture similar to a baked potato Skin more tender than other Hubbard squashes making easier to cut Great in a salad, stuffed, in a casserole or pie
BUTTERCUP Squat, green with lighter green striations and orange flesh Closely resembles Kabocha except has distinctive bottom with a circular ridge or slight bump Flesh very sweet, mild and fiberless; much drier and less nutty than Kabocha Skin tender enough to eat and has subtly earthy flavor Stuff with sweet and savory items or use in curries
SWEET DUMPLING Petite, cream-colored with green striped ribs Coloring and flavor (rich, honey-sweet) very similar to Delicata Pale gold flesh is dry and starchy like a sweet potato Thin skin is edible Great for smaller meals due to its size Use in place of Butternut or Acorn great for roasting, sautéing, stuffing
Carnival Traditionally bred cross of Acorn and Sweet Dumpling squash Festive coloring with skin yellow or cream with green and orange mottling Yellow flesh has mellow flavor like Sweet Dumpling and the more firm texture of the Acorn Thin skin eats well Substitute wherever Acorn is called for in a recipe Great for roasting, stuffing, broiling with brown sugar