As the weather turns colder, we direct our attention away from the fresh, delicate veggies of summertime to delicious, hardy winter squash. The vast majority of these autumn veggies keep well throughout the chilly winter. Loaded with immune-system-boosting carotenoids, these gourds will help you ward off the onslaught of winter colds and illnesses.
While conventionally grown winter squash aren’t necessarily high in pesticide residue,1 you should choose organic varieties, whenever possible. The plants can readily absorb some chemicals, such as dieldrin, a toxic pesticide, which can then be found in the squash itself. There are also numerous chemicals used on conventionally grown varieties that create a hazardous environment for farmworkers, are linked to chronic health issues, are poisonous to wildlife and honey bees, and can contaminate streams and groundwater.2
While some of the squash on our list can grow up to 50 pounds, smaller squash (under 7 pounds) are generally tastier and better for eating—not to mention being easier to handle and prepare. Regardless of size though, these versatile squash should be enjoyed all winter long in soups, pies, casseroles, curries, and salads, or simply baked, roasted, mashed or sautéed.
Acorn Squash
Alternative name: Pepper squash.
- Identify
Acorn squash are smaller in size, usually weighing between 10 ounces to 2 pounds, and, as their name suggests, they resemble acorns in their shape. The thick, dark-green skin has even grooves all the way around, and the squash can occasionally be splattered with spots of orange or yellow. The flesh is a faint orange-yellow. - Selecting
The skin should be a uniform green, with a matte finish—if it’s shiny, it was either picked too early or has wax on the skin. They should feel heavy for their size—lighter-feeling ones have lost moisture and will be dry. Orange spots are okay, but too many of them indicate that it’s overripe and its inside will be dry and stringy. - Storing
Store them in a cool, dry place, preferably between 50°F and 55°F. Ideally, use them within 2 weeks of buying, but they can be stored for up to a month. Uncooked, the squash will only last a week in the fridge. It should be cooked before being frozen, and once hibernated, it will last up to 12 months. - Flavor
The flesh is mild and subtly sweet with a nutty flavor. The skin is edible, but is usually not eaten. - Uses
While the hard, thick skin makes them difficult to peel, its toughness perfectly maintains shape when baked. This versatile squash can be baked, roasted, steamed or sautéed. - Interesting fact
Varieties of acorn squash were grown by Native Americans and have been a food source for people in the Americas for 8,000 years.
Ambercup Squash
Alternative name: N/A
- Identify
The ambercup squash looks like a small pumpkin with soft, thin, orange skin, and tends to be around 6 inches in diameter, weighing in at about 3 pounds. The flesh is a gorgeous, bright orange. - Selecting
The skin should have a deep, dull color. They should be heavy for their size with no cracks or soft spots. - Storing
Store them in a cool, dry place, preferably between 50°F and 55°F, where they should keep for 2 to 3 months. Keep them dry and don’t store on cold floors, to prevent decay. - Flavor
The flesh of an ambercup squash has a wonderful, drier texture that isn’t stringy. Known for its sweet flavor, which makes the squash delicious all on its own. - Uses
Compared to some of the harder-shelled winter squash, the thinner skin of the ambercup makes the vegetable easier to work with. Generally, it’s peeled and then roasted, or baked, similar to how you would prepare sweet potatoes. It’s also excellent in soup. - Interesting fact
A relative of the buttercup.
Banana Squash
Alternative name: N/A
- Identify
Thick-skinned, the banana squash comes in blue, green, pink or variegated varieties. It is huge—reaching up to 2 to 3 feet in length, 6 to 8 inches in diameter, with an average weight of 10 pounds. Because of its size, stores commonly sell it in broken chunks. - Selecting
The skin should be hard, with a bright, deep color. They should be firm and heavy for their size, with no cracks or soft spots. - Storing
Store them in a cool, dry place, preferably between 50°F and 55°F, where they should keep for up to 1 to 2 months. You can store any cut pieces wrapped in the fridge for up to 5 days. - Flavor
The orange flesh has a fine texture with a rich, sweet taste. - Uses
In recipes, banana squash can be used in place of other varieties, such as butternut and kabocha. It is wonderful roasted, added to soups, steamed, baked or grilled, and is even a good candidate within desserts. It pairs well with butter and herbs such as thyme, sage, rosemary, ginger, cinnamon and nutmeg. It can be cooked whole, cut lengthwise or peeled and cubed. - Interesting fact
It can grow up to 4 feet long, 12 inches in diameter, and 70-plus pounds!
Buttercup Squash
Alternative name: N/A
- Identify
Buttercup is squat and round, with a dark-green skin stripped in lighter green-gray vertical lines running from stem to button. At about 7 inches in diameter, and between 2 and 4 pounds, they are an average-size squash. The flesh is a firm, bright orange. It is often mistaken with a kabocha squash, as the two look virtually identical. - Selecting
The skin should have a deep, dull color. They should be heavy for their size, with no cracks or soft spots. Tips for distinguishing from its look-alike, the kabocha: The stem of the buttercup is much softer, and its button on the bottom is bumpy/raised—whereas a kabocha is always smooth. Buttercups also have a raised ring on the bottom. - Storing
Store them in a cool, dry place, preferably between 50°F and 55°F, where they should keep for up to 3 months. Keep them dry, and away from cold floors, so to prevent decay. - Flavor
Buttercup has a creamy flavor and is generally much sweeter than other winter squash. - Uses
Best baked or steamed, and feel free to use in place of the kabocha squash. - Interesting fact
Thought to have been cultivated by the Incas (the largest empire in America in the early 16th century).
Butternut Squash
Alternative name: Called Gramma squash in Australia.
- Identify
This pear-shaped squash is easily identified as one of the most-popular and commonly used winter squash varieties. The smooth, hard skin is a light-beige color. The flesh is bright orange, with very few seeds. - Selecting
The skin should have a deep, dull color with no blemishes, cracks or soft spots. They should be heavy for their size. - Storing
Store them in a cool, dry place, preferably between 50°F and 55°F, where they should keep for up to 1 month. Keep them dry and don’t store on cold floors, so to prevent decay. Once cut, they will keep in the fridge for just 1 or 2 days. They do freeze well, after being peeled and cubed. - Flavor
One of the sweetest winter squash. - Uses
Does best in recipes that call for a smoother texture, like purées, soups and pies—when cooked, the butternut squash doesn’t tend to hold its shape well. - Interesting fact
The name is thought to be attributed to the creator of this squash variety, Charles A. Leggett, who said it was “smooth as butter and sweet as a nut.”
Carnival Squash
Alternative name: Festival squash.
- Identify
Carnival squash has a miniature pumpkin shape and is easily identified by the variegated splashes of orange, green, white and yellow, which decorate its thick outer skin. They are average size, generally measuring between 5 and 7 inches in diameter. The flesh is firm, light-orange with a good amount of seeds. - Selecting
The skin should have a deep, dull color. Look for green on the skin, as that indicates a mature squash—those with no green left are old. They should be heavy for their size, with no cracks or soft spots. - Storing
Store them in a cool, dry place, preferably between 50°F and 55°F, where they should keep for up to 1 month. Keep them dry and don’t store on cold floors, so to prevent decay. Once cut, they will keep in the fridge for up to 5 days. - Flavor
The flesh has a similar taste to sweet potatoes or butternut squash. - Uses
While carnival squash can be steamed, boiled or sautéed, the best way to prepare it is by roasting. It can be cooked whole or cut. Carnival goes well with butter, ginger, garlic, cinnamon and nutmeg. - Interesting fact
A hybrid of the sweet dumpling and acorn squash.
Delicata Squash
Alternative names: Sweet potato squash and peanut squash.
- Identify
Another popular squash, this small variety has a thin, grooved, cream-yellow skin with green stripes running lengthwise. They are usually about 6 inches long and up to 3 inches in diameter. - Selecting
The skin should have a deep, dull color with no blemishes. Due to their thinner skin, be sure to avoid any with cracks or soft spots. They should be heavy for their size. - Storing
Store them in a cool, dry place, preferably between 50°F and 55°F, where they should keep for several weeks. Keep them dry and don’t store on cold floors, so to prevent decay. - Flavor
The creamy yellow-orange flesh has a taste similar to sweet potatoes. - Uses
Easy to work with and quick to cook, thanks to their thin skins. You can peel them, but the skin is edible. They can be prepared by sautéing, baking, roasting or steaming. They are best cooked halved, or sliced. - Interesting fact
While considered a winter squash, delicata belongs to the same species as summer squash.
Hubbard Squash
Alternative name: Green pumpkin.
- Identify
Hubbards have a thick, tough skin whose color ranges from orange to green to a grayish blue. One of the largest varieties of winter squash, they generally weigh between 8 to 20 pounds, and are about a foot in diameter. - Selecting
The skin should have a deep, dull color with no blemishes, cracks or soft spots. They should be heavy for their size. While you can find whole squash at farm stands, they are usually sold pre-cut and seeded at the store. - Storing
Store them in a cool, dry place, preferably between 50°F and 55°F, where they should keep for up to 6 months. Keep them dry and don’t store on cold floors, so to prevent decay. Once cut, they will keep in the fridge for up to 5 days. - Flavor
High in sugar, the flesh is sweet and emits a strong pumpkin flavor. - Uses
Peeling can be difficult, due to their incredibly thick, hard skin. If buying whole, either bake whole (be sure to poke it with a knife several times first so it doesn’t explode in the oven!), or simply cut in half, remove the seeds and roast each half. Can be used in both savory and sweet recipes. - Interesting fact
Can grow up to 50 pounds.
Jarrahdale Pumpkin
Alternative name: N/A
- Identify
Relatively hard to find, the Jarrahdale resembles a pumpkin, but its hard, slate-blue skin looks absolutely beautiful. They generally grow to about 12 inches in diameter, and weigh in at around 10 pounds. The flesh is firm, bright orange and string-less. - Selecting
The skin should have a deep, dull-blue color. They should be heavy for their size with no cracks or soft spots. - Storing
Store them in a cool, dry place, preferably between 50°F and 55°F, where they should keep for 3 to 4 months. Keep them dry and don’t store on cold floors, so to prevent decay. - Flavor
Pleasant, melon-like flavor. - Uses
Careful when cutting this one. Best roasted or sautéed. - Interesting fact
Named for Jarrahdale, a town in New Zealand.
Kabocha Squash
Alternative name: Japanese pumpkin.
- Identify
Short and round, its hard skin is a dull dark-green with varying shades of bluish stripes running from top to bottom, and is sometimes peppered with small lumps. They can get as heavy as 8 pounds, but average just a few. The flesh is a deep yellow-orange color. - Selecting
The skin should have a deep, dull color. They should be heavy for their size with no cracks or soft spots. It’s okay if you see a pale-yellow patch, that’s just where they rested on the ground—however, you should double check that it’s firm and not soft. - Storing
Store them in a cool, dry place, preferably between 50°F and 55°F, where they should keep for up to 1 month. Keep them dry and don’t store on cold floors, so to prevent decay. - Flavor
The flesh is sweeter than butternut and has a smooth texture, similar to pumpkins and sweet potatoes. - Uses
While you can eat the skin when cooked, it is generally tossed. The flesh can be used to substitute just about any other winter squash. It’s best roasted or used in soups, pies and curries. - Interesting fact
It was introduced to Japan by Portuguese sailors in 1541, who brought the squash with them from Cambodia.
Spaghetti Squash
Alternative names: Calabash squash, vegetable spaghetti, vegetable marrow, noodle squash.
- Identify
Large, oval yellow squash with firm, smooth skin. They are usually about 9 inches long and weigh 3 to 6 pounds. The yellow flesh is unique, as it naturally (as if by design) separates into long strings that resemble spaghetti pasta. - Selecting
The skin should have a deep, dull canary-yellow color—the more yellow it is, the riper. They should be heavy for their size with no cracks or soft spots. - Storing
Store them in a cool, dry place, preferably between 50°F and 55°F, where they should keep for up to 1 month. Keep them dry and don’t store on cold floors, so to prevent decay. Once cut, they will keep in the fridge for up to 2 days. It freezes very well. - Flavor
The pale-yellow flesh is not sweet, has a very mild flavor and is quite tender. - Uses
The mild flavor makes this an excellent replacement for spaghetti or angel hair pasta. It can be cooked whole or cut in half. Once cooked, remove the seeds, scrape out the strands and use as you would spaghetti. - Interesting fact
An American native.
Sugar Pumpkin
Alternative name: Pie pumpkin.
- Identify
Though smaller, they look exactly like their larger cousin, the carving pumpkin. These miniature pumpkins are only about 6 to 8 inches in diameter and have a smoother, orange skin. - Selecting
The skin should have a deep, bright color. They should be heavy for their size with no cracks or soft spots. While they can get up to about 10 inches, it’s best to stick with the smaller ones. - Storing
Store them in a cool, dry place, preferably between 50°F and 55°F, where they should keep for 1 to 2 months. Keep them dry and don’t store on cold floors, so to prevent decay. - Flavor
Sugar pumpkins have a sweet, smooth orange flesh that is thick for its small size, and is firmer and less stringy than the larger pumpkins. - Uses
Forget the canned pumpkin purée, the sugar pumpkin’s sweet flesh makes it perfect for roasting and making pumpkin pies. - Interesting fact
American colonists used pumpkin in pie crusts, not in the filling.
Sweet Dumpling Squash
Alternative names: Dumpling squash, vegetable gourd.
- Identify
These smaller squash have a thin skin that is usually speckled with green, yellow and orange along its deep vertical grooves. They grow to be about the size of a grapefruit, and generally weigh less than a pound. - Selecting
The skin should have a deep, dull color. They should be heavy for their size with no cracks or soft spots. - Storing
Store them in a cool, dry place, preferably between 50°F and 55°F, where they should keep for up to 3 months. Keep them dry and don’t store on cold floors, so to prevent decay. - Flavor
The yellow-orange flesh is starchy and sweet, tasting similar to a cross between corn and sweet potato. - Uses
Even though they have a thin skin, their small size and grooved shell can make them hard to peel. Because of this, they are often cooked with the skin on. The skin is usually eaten (think baked potato). They can be cooked whole, cut in half or sliced into wedges. They do well roasted, baked, grilled or steamed. They are excellent for stuffing. - Interesting fact
Developed in 1976 by Sakata Seed Corporation (a breeder of vegetable and flower seeds) in Yokohama, Japan.
Turban Squash
Alternative names: Turk’s turban, French turban, American turban.
- Identify
This squash is extremely easy to spot, with its fatter top (stem end) and turban-shaped bottom giving it a distinctive, irregular shape. The thick skin takes on a variety of colors, from green to orange to yellow. They generally weigh between 5 and 10 pounds, and are 10 to 15 inches in diameter - Selecting
The skin should have a deep, dull color. They should be heavy for their size with no cracks or soft spots. - Storing
Store them in a cool, dry place, preferably between 50°F and 55°F, where they should keep for up to 2 months. Keep them dry and don’t store on cold floors, so to prevent decay. Once cut, they will keep in the fridge for up to a week. - Flavor
The turban squash has a very mild flavor. With other squash being better-tasting and easier to work with, more often than not the turban squash is relegated to decoration duty. - Uses
It can be used in place of any other winter squash and is best baked, roasted or steamed. - Interesting fact
The turban squash is an heirloom variety.
References:
1. whatsonmyfood.org/food.jsp?food=WS
2. beyondpesticides.org/resources/eating-with-a-conscience/choose-a-crop?foodid=43
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