16 Types of Squash — And the Best

Ways to Use Them

Squash is a racket-and-ball sport played by two or four players in a four-walled
court with a small, hollow, rubber ball
Most squash varieties have a mild, nutty flavor and silky texture. As a result,
they're usually treated like vegetables in cooking. However, squash is technically a
fruit. This is because it contains seeds and comes from the flowering part of
plants. Other "fruits" that are treated like vegetables are cucumbers, eggplants,
and tomatoes.

Types of Winter Squash

When it comes to winter squash, there are a dozen common varieties readily
available. Winter squash is harvested in the summer, but gets its name based on
how long it will keep.
It typically has a tough exterior, which ensures that it will keep for months after
its harvested (no refrigerator necessary!). When picking any variety of winter
squash, the stem is the best indicator of ripeness. Ripe squash should have a tan,
dry stem and a matte exterior (rather than a glossy finish).
1. Spaghetti Squash
Maybe the trendiest of all squash varieties, spaghetti squash has a shredded flesh
that resembles, you guessed it, spaghetti. That's why it is often used as a healthy,
low-carb substitute for pasta. It's also perfect for stuffing due to its roomy
interior.

2. Butternut Squash
This squash is typically shaped like a bulb,
with a tan outer hue. The classic sweet
flavor and rich texture of this winter
squash makes it a popular pick for cold
weather dishes such as soups, risotto,
or gnocchi. It's also incredibly versatile and
can be simply baked or sautéed to bring
out its unique flavor.
In this video, Chef John shows you how to
make a fall favorite-butternut squash
soup. To bring out the natural, earthy
flavors he roasts the squash with carrots, onions, and whole garlic cloves. Then,
the vegetables are pureed with brown sage butter, maple syrup, and chicken
stock. Finish this off with a dollop of creme fraiche and a sprinkling of chopped
chives for a cozy autumn meal.
3. Acorn Squash
The acorn squash is shaped like its namesake,
and has a green exterior and yellow-orange
flesh. It has a mild flavor and is great for
roasting or stuffing. Simply scoop out the
seeds and glaze the inside flesh with syrup
or brown butter for the perfect baked acorn
squash.

4. Delicata Squash
Delicata is an heirloom variety with a cream and green striped rind. This oblong-
shaped squash is very tender and the taste resembles that of a sweet potato. The
skin on a delicata squash is actually edible, since it is very thin. They're
delicious baked or stuffed, and you can even roast the seeds for a salty fall snack!

5. Kabocha Squash
This Japanese squash has a squatty shape, green rind, and orange flesh. The
dense flesh and sweet flavor makes it well-suited for mashing and using in baked
goods. It is also commonly used in soups, and is primarily grown and eaten in
Japan, South Korea, Thailand, and the United States.

6. Sweet Dumpling Squash

Sweet dumpling squash is much smaller than
other winter squash varieties. It's roughly
the size of a large apple and resembles a
small pumpkin with a multi-color rind.
Because of the size and shape of this squash,
it is often carved out and used as a bowl for
soups or stuffed with meats, grains, cheeses,
and other vegetables. The taste is similar to
a sweet potato, and the flesh is smooth and
tender. Try substituting sweet dumpling squash for acorn squash in your recipes.
7. Sugar Pumpkin
This bright orange gourd is a fall favorite, but there's
much more to it than simply decoration. The sugar
pumpkin is used mostly for pumpkin pie, but it's also
great in breads, muffins, cupcakes, and soups.

8. Red Kuri Squash

This squash, also known as an orange Hokkaido
pumpkin, has a teardrop shape and an orange
skin that is edible once cooked. Its flesh has a
smooth texture, yellow color, and chestnut
flavor. The word "kuri" is actually Japanese for
chestnut.
Like sweet dumpling squash, red kuri squash can
also act as a substitute for acorn squash. Try
stuffing it with rice, vegetables, beans, or meat.

9. Carnival Squash
This stunning, multi-color squash is a cross
between acorn and sweet dumpling squash, and
can be easily substituted for either one. The flesh
is sweet is great for stuffing, baking, or using in
soup.

10. Buttercup Squash

Not to be confused with butternut squash, buttercup squash is similar in
appearance to kabocha, with an orange flesh that dries up after cooking. This
squash requires peeling, since the skin is inedible. It's best roasted as a side dish,
baked into a casserole, stuffed, or mashed for soups.

11. Hubbard Squash

This massive squash can weigh anywhere between five
to fifteen pounds, and has a slate-toned color and a
lumpy exterior. But don't let looks fool you — this
squash has a sweet flesh that can be used as a
substitute for pumpkin. The texture is grainy, so its best
mashed or pureed. Try hubbard squash as a substitute
for acorn squash in these Fall-Infused Mashed Potatoes.

12. Banana Squash

Like their namesake, this squash has a light yellow
exterior, and a long shape. Its flesh is orange and sweet
and is perfect mashed or pureed for soups. It can also
be used as a sal ad topping by thinly shaving pieces of
the flesh.
Types of Summer Squash
While yellow squash and zucchini squash can be found in the grocery store most
of the year, summer brings new varieties of squash too. The major difference
between summer and winter squash is their time on the vine.
Summer squash is harvested much earlier than winter squash, giving it a soft and
tender exterior. Summer squash is best chopped and sautéed, and requires less
time to cook than winter squash.
Remember that when it comes to summer squash-it should be chilled and eaten
within a week or two of purchase (unlike that those hard winter squash types).
13. Yellow Squash
Yellow squash has a bright yellow exterior and a bulbous bottom that tapers
towards the top. It is often used interchangeably with zucchini or paired with it
(they're like peas in a pod).
There are two varieties of yellow squash, distinguished only by the shape of their
neck: straight neck and crookneck. They tend to have thin, tender skins that make
them easy to chop and saute or bake into a casserole.

14. Zucchini Squash

Zucchini is summer's favorite squash, and for good reason. This versatile veggie
has a deep green color and straight shape. Zucchini tends to take on the flavor of
the accompanying spices, making them perfect for just about anything: grilling,
sautéing, steaming, baking, and more.
It also makes a great low-carb substitute for fries or noodles. And of course,
zucchini is great for baking. Whether it's classic Zucchini Bread or even cookies,
you can pretty much do it all with zucchini.

15. Pattypan Squash

This summertime squash takes the shape of a
spaceship, and can come in a variety of colors
including white, yellow, and green (or a mix).
This unusual squash is not as readily available in
grocery stores like yellow squash or zucchini, but
it can often be found at local farmer's markets.
This is another versatile squash. It's great
steamed, sauteed, fried, Gotgrilled, baked, and
stuffed.

16. Chayote Squash

Although this squash resembles a pear, you probably don't want to bite directly
into it. Chayote squash originated in Mexico, and is now grown all over the world.
This is a very low-calorie squash, with a taste similar to that of a cucumber. Like
other summer squash, it's extremely versatile and can be grilled, sauteed, baked,
or used in soup. You can even eat it raw as a salad topping for added crunch.