15 Types of Squash and How to Cook Them

"Pumpkins may steal the show at Halloween, but many other types of squash can add a splash of color to your cold-weather meals. Sweeter and firmer than zucchini and other summer squash, autumn and winter varieties work well in various dishes, from soups and stews to salads, casseroles, and desserts (think: maple butternut cake). Though the varieties below are often grouped into a category of "winter squash," the name is somewhat misleading."

"Acorn squash and butternut squash are usually the most available at local supermarkets, but newer varieties like honeynut are appearing in many shops, and delicata has become much easier to find in recent years. Look for less common varieties such as buttercup, red kuri, and the eye-catching turban squash at your local farmers market. How to pick a good squash Choose squash that are firm, free of blemishes and soft spots, and have an intact stem."

Autumn and winter squash are sweeter and firmer than summer squash and suit soups, stews, salads, casseroles, and desserts. Varieties include acorn, butternut, delicata, honeynut, buttercup, red kuri, and turban, with newer types appearing in markets and farmers markets. Delicata and honeynut have thin, edible skins while other varieties are usually peeled; butternut is commonly sold pre-peeled and pre-cut. Select squash that are firm, free of blemishes and soft spots, heavy for their size, and with an intact stem. Uncut squash store for weeks to months in a cool, dry place; cut away blemishes and use immediately if soft spots develop.

Read at Epicurious