Here are a few of the many varieties of squash you can find from early fall through winter.


Turban. These handsome squashes do indeed look like turbans. They have a buttery flavor and slightly floral aroma.


Hubbard. The rough-skinned Hubbard has a thick, orange pulp. Quarter, season, and bake, covered, for best results.


Banana. This red-orange giant has a flavor and texture similar to the butternut squash. Peel, cut into slices, and steam it. Then brush with margarine or butter and grill.


Buttercup. Similar to an acorn squash, the butternut is rounder and larger. Prepare this great green glove the same way you would a hubbard squash or an acorn squash.


Spaghetti. When cooked, the inside pulp of this oblong yellow squash really does resemble spaghetti. Toss with a little tomato sauce, grab a fork, and twirl way.


Acorn. An annual holiday favorite, the acorn squash has a soft and sweet golden flesh. This small squash is the perfect size for single servings.


Butternut. The cooked pulp of this beige, bottle-shaped squash is very smooth. Steam it and mash it with a little olive oil, margarine, or butter for rich flavor. Or, use it to make a delectable soup.


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