Recipes and Cooking How to Cook Cooking With Fruits And Vegetables How to Prepare 3 Types of Winter Squash as a Delicious Side Cook squash to take full advantage of this delicious vegetable, and don't forget to save the seeds for roasting. By Sheena Chihak, RD Sheena Chihak, RD Instagram Sheena Chihak is a registered dietitian, former food editor and current edit lead for BHG with over 15 years of writing and editing experience for both print and digital. Learn about BHG's Editorial Process Published on June 9, 2015 Share Tweet Pin Email Red Kuri Squash. The red-orange skin of this squash houses a finely textured flesh reminiscent of sweet potatoes. Red Kuri is delicious baked or steamed; its flesh is also a great candidate for puréeing into a soup. Just scrape the cooked flesh into a blender, and add seasonings and a liquid such as chicken broth, water, or cream. Hit the button marked "blend." Acorn squash Acorn squash. Acorn squash shows up in gold, green, and white. This wide-ribbed varietal has a tender, fine-textured flesh with a nutty, peppery taste. Serve this small, versatile squash quartered and baked, mashed, or puréed. Or, create an edible bowl by halving it crosswise and baking, then filling it with cooked rice or stuffing. Green buttercup squash Green buttercup squash. Green buttercup squash is a good squash for stress relief: a knife should be lightly pounded into its thick skin to aid slicing. The rewards for this effort are great, though. Its deep-yellow flesh eats like a sweet potato and holds up well through long cooking, so consider it for braising, roasting, and stewing. Turban squash Turban squash. Turban squash has color variations from bright orange to green or white. Its oversized cap can be sliced off, hollowed, and used for serving soup. The seed cavity is small, which leaves room for plenty of sweet, hazelnut-flavored flesh to bake into tarts, pies, and breads To cook winter squash, follow these guidelines: Always scrape out the seed cavity before cooking. Pierce the skin with a knife.Whenever possible, cook squash, quartered or halved, in its skin. This makes it easier to peel or scrape the flesh out of the shell. Steaming, baking, or braising are the most effective ways to get the biggest flavor out of squash; avoid boiling. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit