Acorn Squash: Dark green on the outside and deep yellow-orange on the inside. Cut in half, scoop out the seeds then bake cut side down on an oiled baking sheet at 375F until tender (pierce with a fork to check it). Can “stuff” with a meat and mushroom mix, smoked gouda and onions, or chopped apples and walnuts with honey mixed in. Can also peel and cut the flesh into cubes and sauté. A good source of Vitamins A, B6 and C, potassium and manganese.
Butternut Squash: Has abundant firm flesh, a thick neck and a bulbous bottom. The meat is deep orange and it has a creamy texture once cooked. The skin can be easily peeled. Cut in half, scoop out the seeds then bake cut side down on an oiled baking sheet at 375F for at least 30 minutes until tender when pierced with a fork. Serve with melted butter and salt and pepper or use as a base for a fabulous winter soup.
Delicata Squash: 7 to 9 inch long cream colored squash with green stripes. Hard to beat just slicing lengthwise, removing seeds and strings, and baking cut side down in shallow pan with 1” water, 375 F. Pierce with fork to check it. When not quite done, turn cut side up, baste with butter and any seasoning you want until done.
Kabocha Squash: This Japanese winter squash has fine, deep flavor with a rich sweetness and a dense smooth flesh. Use this in any winter squash recipe.
Spaghetti Squash: It has golden, mildly sweet fibers inside and a thin hard shell. Some use it as a substitute for pasta. To do this, cut squash in half or quarters and scoop out the seeds and pulp, coat lightly with olive oil and bake rind side up 30 to 40 minutes at 375ºF, run a fork through the strands to separate them. Taste one to see if it’s tender. If not, steam or sauté for a while. Toss with spaghetti sauce or any of your favorite pasta dishes.
Sweet Dumpling Squash: A Japanese variety, warm cream in color with green stripes inside the ridges. Pale yellow flesh is fine and dry textured like a potato.