A guide to squash varieties

When I browse the farmers’ market stands come fall, the number and variety of squash always amazes me. The colors, shapes, and textures are so varied and beautiful that I sometimes buy several types just so I can display them in my kitchen. Some of the time I don’t even know what varieties I have, which can make it challenging to prepare them. If you also struggle with this issue, check out Food & Wine’s guide to fourteen different kinds of summer and winter squash.

From acorn squash to zucchini (aka courgettes), the listing describes the characteristics of each type. You might think the difference between summer squash and winter squash was an edible rind versus one you must peel, but two types of winter squash also have edible rinds: delicata and dumpling. There’s even a hybrid species called the zephyr, which is a two-tone cross between yellow crookneck, delicata, and yellow acorn squashes. I’ve never seen this particular type so if you have tried it, please let me know what it’s like.

There are, of course, more varieties of squash than the ones described in that article, and in fact the next article available by scrolling down describes one of the most popular, kabocha squash. This Japanese variety boasts a fluffy texture and a flavor that resembles sweet potato mixed with pumpkin. You can also use the EYB Library to learn more about squash. Use the ingredient filter set to ‘other squash’ to see recipes for pattypan, onion squash, queen squash, and more.

Since you can use squash in so many ways, from soups to side dishes to desserts, it pays to have some on hand at all times. My go-to squash is butternut squash, possibly because it’s the only type I’ve ever successfully grown in my garden. It keeps well, which is another great attribute, as you all know my disinclination for meal planning. What is your favorite squash?

Photo of Butternut squash tacos from Leite’s Culinaria by Megan Sadd