Types of Winter Squash

Did you know there are more than a dozen different types of winter squash? Well, they’re the perfect vegetable to add to your menu planning when the days are shorter and the temperatures are colder. They offer the perfect comfort food, with a wide range of textures and flavors. You might be familiar with the well-known butternut squash or spaghetti squash, but other winter squash varieties deserve a spot on your table, too.

An assortment of multicolored gourds and squashes, including orange, white, and green varieties, arranged on a light surface.Pin
Photo credit: Depositphotos.

The difference between winter and summer squash

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Summer and winter squash both belong to the same plant family. The primary distinction between summer and winter squash types is in their harvest times. Farmers harvest summer squash, like zucchini and patty pan squash, in the summer because it tastes best young, with thin skin and tender flesh.

On the other hand, winter squash is harvested in the late summer or early fall once fully mature. To be honest, shouldn’t these varieties be called autumn or fall squash instead? Well, it’s probably because we eat them all winter long that the term winter squash stuck.

Winter squash varieties

The popularity of winter squash varieties varies based on regional preferences and what grows well locally. But here are some of the most common to find at grocery stores and local farmers’ markets.

Butternut squash

Its sweet, nutty flavor makes butternut squash a popular choice in cooking. The exterior is tan, while the inside is bright orange. You can bake, roast or turn butternut squash into a soup.

Its cousin is called the honeynut squash. It’s an excellent option for single servings or small households. Like its larger counterpart, you can roast, puree or stuff honeynut squash.

Acorn squash

There are two types of acorn squash. Table Queen is a classic variety with a sweet flavor and green skin. Golden Acorn squash is a yellow-skinned variety that is sweeter than the traditional green.

Kabocha squash

Kabocha squash, or Japanese pumpkin, comes two ways. The green kabocha squash features a dark green exterior with bumpy skin. Its flesh is a bright, sweet orange with a rich, buttery texture. The red kabocha squash is actually more orange than red. Both kinds can be roasted or used in soups and stews.

“I’m obsessed with kabocha squash. It’s fantastic roasted with butter and smoky spices like ground chipotle or smoked paprika or pureed into a soup or mash,” says Robin Donovan of All Ways Delicious. “It’s a bit starchier than the traditional pumpkins we’re used to in the west, almost like a cross between winter squash and sweet potato.”

Spaghetti squash

As the name suggests, spaghetti squash has spaghetti-like strands that form after cooking. Its mild taste makes it an excellent low-carb, gluten-free alternative to traditional pasta. You can enjoy it with marinara sauce, mixed with veggies. Or you can stuff your spaghetti squash.

Pumpkins

Even though we think of pumpkins as being for Halloween Jack-o-Lanterns only, there are a few types that are actually winter squash and delightful to eat. The most popular kind are sugar pumpkins, which some refer to as pie pumpkins.

Another pumpkin variety is called the Cinderella pumpkin. No, it doesn’t transform into a carriage to take you home at midnight. However, it is fancy in its origins; it comes from France.

Hubbard squash

Hubbard squash comes in various colors, including blue, gray and orange. One of the largest winter squash varieties, it can weigh as much as 20 pounds. It has a dense, dry flesh that you might find tastes similar to sweet potatoes. It’s great for using in pies, soups and purees.

Delicata squash

Delicata squash has a unique elongated shape with green and yellow striped skin. Its thin skin is edible, making it incredibly low-maintenance. The squash has sweet yellow flesh that tastes like a mix of corn and pumpkin. You can roast, steam, sauté or air fry delicata squash.

“My favorite winter squash is delicata squash,” says Gen La Rocca, Two Cloves Kitchen. “It’s delicious when simply roasted with just some salt, pepper and olive oil, but it can also be added to sheet pan meals, stuffed or added to a hash.” 

Carnival squash

Carnival squash is actually a hybrid variety. It’s a cross between an acorn squash and a sweet dumpling squash. That’s probably why it is usually tricolored: white and dark green stripes on top of its orange skin. It has a sweet and mildly nutty flavor.

Buttercup squash

The buttercup squash is easily recognizable by its dark green skin and unique gray button on its bottom. It looks a lot like acorn squash. Inside, the flesh is deep orange, with a rich, sweet and creamy flavor, often compared to a baked sweet potato. Its dense texture makes it suitable for soups, purees and baking.

Turban squash

To be honest, a turban squash looks like a science experiment gone wrong. It’s a colorful squash, to be sure, with patches of green, orange and even white. However, it’s exterior is lumpy and looks like it is growing tumors. Perhaps that’s why most people use it as an ornamental centerpiece. You can cook and eat it, though. If you do, you’ll find its flesh has a mild, nutty flavor, somewhat reminiscent of hazelnut.

Red kuri squash

The red kuri squash, also known as the Hokkaido pumpkin, has a teardrop shape, with a vibrant orange and red rind. This winter squash lacks the stringiness that some other squashes have, and its chestnut-like flavor is sweet and nutty. Red kuri squash shines in various dishes, from soups to salads. You might even mistake it for a red pumpkin.

Banana squash

Elongated and sizable, the banana squash lives up to its name in terms of shape, although not in color or flavor. Its skin can range from pale yellow to a deep, rich pink or light blue. The interior is a bright orange, fine-textured flesh with a mild and sweet flavor. 

Cooking with winter squash

From soups and stews to pies and roasted dishes, here are some popular methods for cooking with these tasty gourds.

  • Soups and stews: These dishes are a staple for chilly weather, and using winter squash adds depth and a rich texture. Kabocha squash, for example, makes an excellent base for a creamy, warm soup. Roast the squash first, then blend it with vegetable broth and your favorite spices.
  • Roasting winter squash: This is both a simple and popular method. Cut the squash, remove the seeds, and brush with olive oil. Season it with your chosen spices and place it in the oven.
  • Stuffing winter squash: One of the best ways to enjoy these types of squash is to use them as edible bowls filled with tasty stuffing. After roasting the halved and seeded squash, fill it with grains, vegetables, cheeses or meats. Whether it’s a spicy rice pilaf, a mixture of sautéed veggies and feta or a hearty sausage and breadcrumb stuffing, the tender squash flesh combined with the savory filling makes for a delicious meal.
  • Baking pies: Pie-making isn’t just for pumpkins. You can prepare delicious pies with other varieties like acorn or butternut squash. Puree the cooked flesh and combine it with sugar, spices and a thickener like cornstarch or tapioca flour. Pour the mixture into your favorite pie crust, then bake until set.

Freezing Winter Squash

When it comes to freezing the different types of winter squash, the steps aren’t always the same. For instance, when freezing butternut squash, you can do it using raw butternut or cooked squash. Either way, you want to freeze it in chunks. Pureed squash with thaw into a soupy mess and not in a good way.

Most winter squash should be blanched before freezing. This allows you to preserve the flavor, color and texture of the squash. Blanching involves boiling the squash for a short time — typically two to five minutes — and then quickly cooling it in ice water.

Some people prefer to roast the squash before freezing, especially for varieties like butternut or kabocha. Simply roast until tender, then cool and scoop out the flesh.

As far as storage goes when freezing winter squash, you’ll want to use airtight freezer bags or containers. If using bags, try to remove as much air as possible before sealing to prevent freezer burn. This is where a device like a Food Saver would come in handy as it removes all the air for you. Then, when you’re ready to cook the squash, you simply drop the bag in boiling water.

Always label the bags or containers with the type of squash and the date. Most winter squash can be kept frozen for up to a year.

Portions of this article originally appeared on Food Drink Life.

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