Winter Squash Varieties

Delicata Squash

-Also called sweet potato squash because of its creamy flavor and texture, resembles a giant, fat cucumber (typically weighs 1-2 pounds) and has pale yellow skin and dark green pinstripes -Its skin is edible

Pumpkin Squash

-Bright orange skin and light orange flesh, round 2-8 lb specimens are best for cooking -Pureed, pumpkin is tasty, healthful addition to soups, sweet breads, pancakes, and risottos and makes a good filling for ravioli -Have a mellow sweetness and dense flesh that's perfect for autumn baking (The bigger, Halloweeny guys tend to be watery and less flavorful

Butternut Squash

-Long, bell-shaped variety has thin, butterscotch-colored skin and sweet, nutty flesh. -Smooth, thin skin makes easier to peel than many other squash varieties -Dense and creamy, pairs well with a variety of flavors, including smoky bacon, cinnamon, and balsamic vinegar

Spaghetti Squash

-Oval yellow squash; contains a stringy flesh, when cooked spearated into mild-tasting spaghetti-like strands -Exceedingly mild, often dressed with tomato sauce like pasta, or simply enhance with butter and herbs -Typically weigh 4-8 lbs; squashes on the larger side will have the best flavor and thicker "noodles"

Acorn Squash

-Small and round shaped like an acorn -Weighs from 1-3 pounds, and has sweet, slightly fibrous flesh -Its distinct ribs run the length of its hard, blackish-green or golden-yellow skin -There are now golden and multi-colored varieties