From acorn to turban, winter squash are some of the most delicious and versatile ingredients of the season. Unlike summer squash, these are harvested in autumn when they are hard and ripe, and most varieties can be stored for use through the winter. Here's a guide to some of the most common varieties. • Acorn Squash: This deeply ridged, green- or orange-skinned squash is mildly sweet and nutty. Excellent for baking, roasting, and stuffing. The skin is edible. Recipes: 10 Ways To Eat An Acorn Squash
• Banana Squash: This giant, elongated squash has orange, pink, or blue skin and sweet, brilliant orange flesh. Good for baking or in soups and stews. Often sold in smaller, more manageable chunks.
• Buttercup Squash: A dark green squash with sweet orange flesh, the buttercup tends to be dry but steaming gives it a smoother, creamier texture.
• Hubbard Squash: Large and irregularly shaped, the Hubbard squash ranges in color from orange to green to blue-gray. It has a rich pumpkin flavor, making it great for pies.
• Pumpkin: For the best flavor and texture, choose pumpkins grown specifically for eating rather than carving, such as sugar pumpkins, cheese pumpkins, and different heirloom varieties. Recipes: Five Ways to Eat: Pumpkin
• Sweet Dumpling Squash: Raging in color from green to yellow to orange, this single serving-sized squash is ideal for stuffing. Recipe: Quinoa Stuffed Sweet Dumpling Squash
• Turban Squash: Often used for decoration, this pretty orange, green or white squash has a mild, nutty flavor reminiscent of hazelnuts. Hollowed out, it makes a beautiful soup tureen.
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