Appearance: Averages 2-3 pounds and 6 inches; dark green on the outside, yellow/orange string-less, dry flesh
Taste: sweet, rich flavor
Mixology: This variety of squash is a hybrid - a mix between buttercup and kabocha type squash.
Appearance: Small in size, resembles a miniature pumpkin with its top pushed in; cream-colored skin with green specks
Taste: Sweet, tender orange flesh
Cook's tip: Weighing in at around 7 ounces, the sweet dumpling is a great size for stuffing and baking as individual servings (great for roasting!)
Appearance: Golden-yellow, oval rind; when cooked, flesh separates in strands that resemble spaghetti pasta
Taste: Mild, nut-like
Size matters: Larger spaghetti squash are more flavorful than smaller ones.
For a more in-depth look at spaghetti squash, check out our August 12th post here!
Appearance: Very large and irregularly shaped, tapering at the ends; blue/gray skin is quite "warted" and irregular
Taste: Dense flesh that is very moist and has longer cooking times
Storage factor: Hubbard squash (and other dark-green skinned squashes) should not be stored near apples, as the ethylene from apples may cause the squash skin to turn orange-yellow.
Appearance: Has colors that very from bright orange to green or white and golden-yellow flesh; has a bulb-like cap swelling from its blossom end, for which it is named
Taste: Reminiscent to hazelnut (use in recipes that call for pie or sugar pumpkin)
Functionality feature: the top can be sliced off so it can be hollowed and filled with soup.
There are plenty more varieties of winter squash. Check out your local farmers market or neighborhood grocer to ask questions about their interesting squash varieties!
Source: What's Cooking America
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