Winter Squash Types Article - Allrecipes.com
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Winter Squash Types

Discover the most common types of winter squash and get recipes for preparing them.




Acorn Squash

As you might expect, the shape of this popular winter squash resembles an enormous acorn. It has orange flesh and a ribbed skin that’s green fading to orange. It is often prepared simply: sliced in half, baked with a little butter or olive oil, and eaten straight from its bowl-like shell. You can also roast, braise, and steam acorn squash.

acorn squash

Butternut Squash

Pale yellow (almost cream colored) on the outside with somewhat sweet, orange flesh, butternut are a large winter squash with smooth but thick skin. Popular ways to prepare butternut squash include baking, simmering, braising, and steaming.

butternut squash

Delicata Squash

Thin and pale yellow with telltale green striping, delicata squash have a tasty yellow flesh that is typically prepared by baking, frying, braising, or steaming. Also called “sweet potato squash,” they are rich in potassium, iron, and vitamins A and C. Look for them from late summer through the fall.


Hubbard Squash

A popular squash for boiling and mashing or pureeing, hubbard squash are very big with a thick shell that’s bumpy and ranges in color from bright orange to deep green. The yellow-orange flesh, meanwhile, can be a bit grainy. Hubbard squash are rich in vitamin A and also have solid amounts of iron and riboflavin.


Spaghetti Squash

It’s called “spaghetti squash” because, when cooked, the golden flesh separates out like strings of spaghetti. These pale yellow squash have a hard, smooth shell and are at their peak in early fall through the winter, though you can find them year-round. Spaghetti squash are commonly prepared in casseroles or baked whole (like a potato) and then the flesh separated into spaghetti-like strands and served with sauces.

spaghetti squash

Turban Squash

Often quite colorful, turban squash are also short and squat with a distinctive turban-like protuberance at the top. Because of their unusual look, they are popular as decorative squash. But you can also bake, steam, or simmer turban squash. Buttercup squash are a popular variety.

    Comments
    Emma 
    Aug. 12, 2009 8:18 am
    how come no one talks about buttercup squash? I had a buttercup squash soup a few years ago and it was so good that i planted this kind of squash in my garden this year.
     
    DIDI 
    Aug. 28, 2009 7:34 pm
    buttercup is really the only kind I use - we love it just cut in half, seeded and steamed in the microwave.
     
    love to cook 
    Sep. 24, 2009 8:34 pm
    US TOO! I LIKE TO wash it poke the top a few times and put the whole thing in the mic. or oven to cook i find it easier,when it is cooked quarter it ,disgard the seeds and just scoop out the squash to serve as a veg.,pies or to freeze first on a tray in snow ball size servings when frozen place in a freezer bag and when needed take out the amount you need thaw and heat in mic.
     
    GGx3 
    Oct. 7, 2009 7:45 pm
    Where has Hubbard squash gone? I used to buy a chunk of it and bake it. I haven't seen it in years. It is a large squash which the produce dept. would cut into various sizes and wrap. I wonder if it goes by another name now.
     
    Oct. 8, 2009 4:44 am
    I call Hubbard squash "winter squash" the blue thick skinned squash. It's usually available around Thanksgiving and that's what I serve for Thanksgiving dinner.
     
    marion 
    Oct. 8, 2009 5:52 am
    Hubbard squash has always been my favourite,but as i've gotten older I find I dont have the strength to cut into them,but the microwave has really helped to soften before I cut into it.
     
    Oct. 8, 2009 8:00 am
    I've made patipan squash for our family - not sure what other name it goes by - it's white and looks like a flower - so good baked - then topped with butter, salt and pepper!
     
    GrammaJKB 
    Oct. 8, 2009 11:14 am
    I found this information on squash so helpful. I have not cooked squash because I didn't know very much about it but next trip to the store....I feel wise enough to buy some and with the recipes I read, I'm sure it will taste great. Thanks for enlighting me.
     
    mistyfeather 
    Oct. 8, 2009 3:57 pm
    i always have accorn squash in the garden, you get the most for your buck. they produce hevily and store all tru the winter, my kids love them mashed like potatoes and they make a great substitute for sweet potatoes when making sweet potatoe paties, (a healthy fit in a school luch box)
     
    cookinsinmygenes 
    Oct. 9, 2009 7:04 am
    Patty Pan squash is good cut into cubes and fried with onions!
     
    Barbie 
    Oct. 10, 2009 1:38 pm
    In the south (US) where I grew up, patty-pan squash was sliced across the widest part of the squash into slices approx 1/4 inch wide, dipped in flour that has been seasoned with salt and pepper. It was then fried until crispy. But the be careful as it will burn easily. Don't try to remove seeds. It is not necessary. So good!
     
    Oct. 12, 2009 9:50 pm
    I love to bake Acorn Squash cut in half with just butter and brown sugar...YUM
     
    dwamatdris 
    Oct. 18, 2009 4:56 am
    last year, I was visiting the local farmers markets around south-central pa and I was looking for the ringneck type of butternut squash to make into pies and cookies for Thanksgiving. I stopped at one market and there were several different types of winter squash. I asked the lady who was working there about them and she told me about the buttercup and acorn squash that they could be used in pies as well as butternut and regular pumpkin. so I bought a couple of each and mixed them together into some pies and everybody loved them. also roasted the seeds, some with salt, some with sugar and cinnamon, and some others with hot peppers that I had dried and ground that summer. I recommend that you guys try the other types of winter squash in your favorite Thanksgiving recipes and dont throw out the seeds. they are awesome.
     
    pvf 
    Oct. 19, 2009 5:23 am
    I purchased some Sweet Dumpling Squash. They are small probably serve one person each. I will try and bake them with some butter and bown sugar to start with. Anyone have a recipe for these?
     
    Beth M. 
    Oct. 21, 2009 4:36 am
    We had a short, cool summer for pumpkins and many of mine are still green after the first frost. Any idea if I can still use these? I tend to think that since we use green acorn squash i could still cook these green sugar pumpkins.
     
    TRISH 
    Nov. 3, 2009 12:33 am
    Butternut squash is naturally very sweet. My kids always liked it when I cooked, mashed and served it with a sprinkling of cinnamon & sugar OR pumpkin pie spice mixed with sugar. So simple and so yummy. Buy it when you can get it cheap, bake or microwave as many as you can, mash it and freeze in meal size portions. It's a big treat later in the winter & you've all ready done 75% of the preparation.
     
    MichChef 
    Nov. 5, 2009 12:07 pm
    I'm not a fan of sweetness in my vegetables such as using brown sugar on squash or even sweet baked beans, so I avoid the sweeter squashes too like acorns and butternuts. My favorite squashes are the Hubbard which is not sweet, is dryer (yum! needs more butter) and has more texture to it. My other favorite Winter squash is the Spaghetti Squash. I make a really good garlicky shrimp scampi with cherry or sun dried tomatoes and toss it with cooked spaghetti squash.
     
    Nov. 8, 2009 1:47 pm
    I'm very excited about all of the recipes to try with squash. I love spaghetti squash, but I'm always a bit intimidated by the squash bins this time of year. The next time I go to the store, I'm going to pick out a different variety and try it!
     
    Tevvy 
    Nov. 14, 2009 6:32 am
    I made delicata squash for dinner last night. I cut it in half (lengthwise), scooped out the seeds, put the cut side down in a glass baking dish with a little water and popped it in the microwave 'till it was tender. While the squash was cooking, I peeled two Macintosh apples, cut them into chunks and sauteed them with Smart Balance margarine (I don't use butter because I don't mix meat and dairy together, but others would probably prefer butter). When they were just about done, soft chunks but not cooked to applesauce, I added a bit of pure maple syrup and cinnamon. Then I filled the squash with apple mixture. It was very good. This also works for acorn squash or any other sweet winter squash with a cavity. We love butternut squash but the cavity isn't very big.
     
    Nusaybah 
    Dec. 14, 2009 1:01 pm
    Hubbard Squash makes the best soup! the fact that is has more texture contributes a great deal to it and adding thinly sliced leeds and carrots, along with some garlic, ground ginger and thyme makes a great soup. Pureed or slightly chunky! Super
     
    kandice 
    Feb. 25, 2010 4:23 am
    I stuff my turban or butternut or acorn with cabbage roll filling,adjusting the seasoning to personal preference.
     
    Georgia Bashline 
    May 23, 2010 11:22 am
    lakota squash
     
    Mary 
    Jun. 7, 2010 8:59 am
    Having been raised on fried squash in the south and wanting to provide my family with a healthy alternative, I now bake-fry all types of squash. I slice thin crosswise, dredge in buttermilk or sour cream and batter with flour. Place on olive oil or coconut oil sheet and spray oil on top also. Bake 20 minutes, turning once. No splattering or messy cleanup either.
     
    JBKEITHLEY 
    Aug. 17, 2010 9:08 am
    Living in Virginia, we don't get too many winter squash. It's available in market, but summer squash is what I was raised on. Patty Pan squash with onions and crispy bacon bits sauteed in a little bacon fat.Yummy
     
    gerry ann 
    Sep. 11, 2010 10:58 am
    WHAT IS PATTY PAN SQUASH?
     
    Connie 
    Sep. 21, 2010 9:01 am
    Here is an easy fix if you can't cut your hubbard squash, told to me by a farmer. Walk outside and throw it down on the cement. Gather up the pieces, wash them off and there you go. Works great doesn't bruise. Then cook the pieces up!
     
    Julie 
    Oct. 4, 2010 10:35 am
    Thanks for the tip, Connie, it makes perfect sense and I'll remember it next time. We just hacked our way thru a 20-lb (small) hubbard yesterday and I'm getting ready to make some soup today.
     
    Anthony Kohler 
    Oct. 7, 2010 7:00 pm
    How on earth can you have an article about winter squash without so much as a mention of kubocha? I use it in any recipe that calls for winter squash, including pumpkin pie, but my favorite is to dice it and use it in place of calabaza in the NM dish called Calabacitas. Actually, the first time I made it, I had never had it and the recipe called for 'green and yellow squash.' Calabaza is green and yellow, but people often mix zucchini and banana squash. I looked at the kubocha, figured it was green and yellow and went from there. Wonderful!
     
    Cathy 
    Oct. 7, 2010 9:08 pm
    I love winter squash for it's flavor. Tonight I used a big acorn squash chunked and cooked with onion, apple and a big 'ole pork roast and MAN my arms and hands are tired from cutting it up and getting the peel off. There has to be a better way!(Sure tasted good though.)
     
    Judy A 
    Oct. 8, 2010 12:50 am
    Some really great ideas here! Thank you all. gerry ann, Patty Pan are a summer squash that look like a pale green flying saucer with a scalloped edge. My family love them sliced, dipped in egg wash then seasoned flour or fine cracker crumbs & fried. Better than Zucchini! Georgia, what is a Lakota squash?
     
    mamade45 
    Oct. 8, 2010 12:32 pm
    Love butternut and acorn squash. I buy it at the farmers market here in SC. Am wondering why they do not have it in Virginia (as one person posted)since I live further south and it grows here just fine. I also love patty pan squash. My grandmother used to slice it bread it and fry it when I was kid growing up in NJ. Funny that it is considered a southern delicacy. I have not been able to find it anywhere since I moved to SC. The last time I bought it was at a roadside stand in southern NJ.
     
    KarenP 
    Oct. 8, 2010 9:00 pm
    Patty pan is a summer squash and I think the best tasting of all the summer squash. Do a search and you will see a pic. I saute it with equal amounts of potatoes and onions, fry it in butter and olive oil, salt, pepper and a little garlic powder. Excellent. Very easy to grow...had an abundant crop this year of the white patty pan
     
    KarenP 
    Oct. 8, 2010 9:06 pm
    I have decided this year to buy one of each of the winter squash..try them in different recipes and decide which I like the best...will plant them next summer in my garden. I found uchiki, carnival and sweet dumpling besides the hubbard and acorn at one of the stores here in Oregon. They are all very pretty and supposed to be tasty..can hardly wait to see how they taste!
     
    SHERRY 
    Oct. 9, 2010 11:19 am
    Yes, I agree with other comments -- You left out buttercup squash! Where are the info and the recipes for buttercup squash? Friend talked me into trying because she found out they were her very favorite squash.
     
    Karen 
    Oct. 9, 2010 2:23 pm
    All growing up my Dad was known for the squash he grew. Zuchini, Crook neck, Patty pan, Butternut, acorn and Winter squash. Anyone have ideas for Banana Squash? Can you bottle or freeze it?
     
    Oct. 11, 2010 8:30 pm
    I will have to say that the article fell short on information. I would have liked information on the taste. After reading everyone's comments I now know more information than the article gave, such as: some are sweet. I'm hoping that more of you will share and post. Did you know that you can save this article in your recipe box. Just read "Save This Article to Your Recipe Box", just above the comment section. In Fact did you know that you can save any article the same way. Thanks Allrecipes.com
     
    Oct. 11, 2010 9:02 pm
    My mama made squash turnovers when no sweet potato was on hand. We had kitchen garden most of the time growing up. So there were squash. Me? I just got addicted to a spicy green chile soup full of summer and winter squashes with albondigas(mexican meatballs made of beef or chicken)thrown in for good measure. Oh and pumpkin flan. Yum.
     
    Oct. 15, 2010 11:01 pm
    Only squash I eat is now what I grow. After growing our own acorn squash one year, and then buying one in the store months later, the store bought ones have little to no flavor... it was watery and ... blech.
     
    Oct. 17, 2010 9:26 am
    My family owns a produce farm and we grow several varieties of squash. I would have to say that Spaghetti Squash and the Blue Hubbard are definitely my favorites! My grandmother taught me how to make pumpkin pies out of Blue Hubbard. They are SO flavorful and make a much better pie than the actual pumpkins do!
     
    Ronnie 
    Oct. 18, 2010 8:50 am
    This article on squash was great. I am hoping that Allrecipes will do the same thing with potatoes and apples as there are many varieties of each of those. Thanks. (Banana squash is my favourite, baked in the oven with just a bit of butter and pepper.)
     
    SALLY 
    Oct. 19, 2010 7:00 pm
    I'm going to get a buttercup squash. I was hoping to find a recipe or two to try out from here. Can anyone share their recipe? Is it dry? Should I be buying a butternut instead? I love squash. Never tried the buttercup.
     
    Donna C 
    Oct. 20, 2010 7:01 pm
    This is very interesting.......and I have not prepared many winter squash myself.The few I made, I baked with the skin on....peeling was way too hard to do. But just the other day I read a hint about peeling that I am going to try. A lady said she put the squash in boiling water for a few minutes, and then it peeled very easily. I think that perhaps the microwave might do the same if the squash was pierced first. Just thought I'd share and see if anyone else does this.
     
    flatflyer 
    Oct. 20, 2010 7:13 pm
    This is a delicacy in South Africa. We sometimes get it in Australia. We raised our children on these. I cook mine in the microwave oven for a few minutes and then scoop them out and add butter and sugar or, fill them with creamed corn, crushed pineapple (tinned) and cover with cheese and bake in the oven... this is delicious.
     
    Ellin D 
    Oct. 20, 2010 11:01 pm
    Hubbard squash is a tradition at my Thanksgiving table. It has become a family joke because I seem to be the only one who eats it. I come from New England and we always cut it in pieces, boil it then scrape the meat off and mash with butter sald and pepper. Great stuff!
     
    KOOCER 
    Oct. 25, 2010 1:23 pm
    We love Acorn squash! Mom always sprinkled with salt and pepper and stuffed with sausage, then baked. It's a whole meal and something different than baked with brown sugar. I have 2 acorn and 1 sweet dumpling on my counter right now, sausage in the fridge...just waiting!!!
     
    Essie 
    Oct. 25, 2010 5:55 pm
    My vote goes to butterCUP, which was left out. It's less watery than some of the others, and had a nice nutty/sweet flavor. It's so good on it's own, I just roast it and serve with a little butter, salt & pepper. No fancy stuff needed.
     
    Rae 
    Oct. 25, 2010 6:45 pm
    My favourite is Buttercup squash - cubed, roasted in the oven on a non stick tray with large chunks of zucchini, bell peppers, spanish onion, fennel bulb, whole garlic cloves and drizzled with evoo and the juice of half a lemon and fresh thyme sprigs thrown in and sprinkled with s & p. Bake for 20 min and add chunks of tomato cook for 15 more min. Makes a lot and the leftovers are even better pured the next day for soup. Dilute to taste with chicken broth.
     
    Rhodie 
    Oct. 27, 2010 3:59 am
    I've tried most all of the squashes and find my favorite is the buttercup or turban. It has a smooth texture like the butternut squash but has more flavor similar to a sugar pumpkin. My favorite was to make buttercup squash by baking (baking adds more flavor than microwave since it caramelizes the flesh) and then removing the seeds, scooping the flesh and then mashing with a little maple syrup, pumpkin pie spice (a pinch or two), salt and pepper. I like the acorn squash for stuffing but find the texture a little stringy and the flavor is more bland so it's better stuffed but I also like it with just butter, salt and pepper because it's quick to prepare and you can just throw it in the oven. To stuff, saute sausage, diced celery, dried cranberries, onion, etc. until the celery is soft and mix with cooked rice, add stuffing spice to taste with salt and pepper and then add to the partially cooked butternut squash halves and bake covered with foil at 350 for about 20 min. Haven't tried
     
    Oct. 31, 2010 3:42 pm
    Buttercup squash is a kind of turban squash. It says so in the article.
     
    Nov. 8, 2010 8:20 pm
    I think Buttercup squash is what my grandmother used to call Potato Pumpkin. She would first, cut it in half and bake until the skin was tender. She would remove the skin and seeds and cut the meat into cubes placed in a baking dish with butter and brown sugar. It was wonderful
     
    Katmary 
    Nov. 15, 2010 3:11 am
    Looks like I'll definitely have to try buttercup! The store had a big bin of various squashes so I chose two to try. I picked Butternut and Delicata from the bin and book they had and figured I'd start there. Not all had labels, so I was reading and digging through the bin for quite some time. Thanks all for posting your favorites so I can try them out! I've had spaghetti squash the sweet way and I think acorn, but that's it.
     
    jeannine taylor 
    Dec. 17, 2010 2:22 pm
    I love all the recipes for all kinds of Squash
     
    Jan. 20, 2011 5:58 pm
    I really enjoy Acorn squash in the cold months of the year. I cut them in half and put brown sugar, and dot with butter, then wrap the halves as I would to bake a potato - with aluminum foil. I bake it with whatever else - chicken - meat loaf - is baking - and allow it to stay in over for 30 to 45 min. When it is done - it is soft and a bit sweet. Excellent!
     
    Oct. 10, 2011 1:37 pm
    Our family likes spaghetti squash baked in the oven (1/2's, cut side down) just until the veggie version of "al dente" still a bit of firm crunch to the strands. Then we scrape out the strands with a fork, mixing them with a bit of crumbled feta and greek salad dressing. This is very good hot but also really great eaten cold as a salad the next day as the flavours intensify and meld.
     
    Oct. 20, 2011 2:30 am
    Buttercup is very hard to find where we live. I had it one time and fell in love with the taste and texture!! Now I can't find it again. I tried the turban but it just isn't even close in taste. :-(
     
    Debbie 
    Oct. 20, 2011 6:46 am
    I have never heard of a buttercup squash. What does it look like?
     
    barbiq 
    Oct. 20, 2011 8:57 am
    What is lakota squash, what does it look like, and how do you fix it?
     
    Chef Ginny 
    Oct. 20, 2011 12:30 pm
    Cooking squash in a stoneware deep covered baker in the mircrowave for about 10 minutes is an easy and fast way to cook squash without any added oil or water. Just cut squash in half, season with your favorite herbs, rubs, or spices, or no thing at all. Place cut side down, cover and cook on high for 8 to 12 min depending on size of squash and strength of your microwave. Great for making butternut squash soup.
     
    Karen 
    Oct. 21, 2011 4:13 am
    We love buttercup squash. It is sometimes dryer than other squash and the taste is superb. If buttercup is available, I ignore other types.
     
    wally 
    Oct. 21, 2011 3:26 pm
    I like to bake and freeze squash for the winter months. Butternut can be a little watery so I mix them with buttercup. Much better consistency.
     
    maryann 
    Oct. 21, 2011 5:11 pm
    I cut buttercup squash in half lengthwise, remove guts, spray cut side and foiled baking sheet with butter spray and bake in 400 degree oven about 40 minutes until the skin can be pierced, turn cut side up, spray again and bake 15 minutes. Needs nothing else.
     
    maryann 
    Oct. 21, 2011 5:20 pm
    Regarding my last posting, the first 40 minutes should be cut side down. Butternut and acorn squash should be ripe if they have a small orange patch on them. I cure fresh picked squash in a 70 degree room for about 20 days.
     
    lovelylady518 
    Oct. 23, 2011 2:47 pm
    40 years ago my grandfather planted a whole field of buttercup squash. It was new then. He could not sell it, so plowed under all but a few plants. He brought the squash from these home for family to try. They were amazing. Since then, when we want winter squash, we always serve buttercup. It's generally sweeter than butternut and acorn, more like blue hubbard only not so much to handle. If you've never tried it, do. It's wonderful. Have peeled and boiled it, also baked with maple syrup and butter, and steamed it in microwave. It makes a great squash pie and squash soup too!
     
    cj 
    Jan. 20, 2012 6:17 pm
    Patty Pan is another name for scallop squash.
     
    mypapa 
    Jun. 12, 2012 2:58 pm
    We found an envelope that my mother had placed in a freezer before she passed away. Over ten years later, my father-in-law found them and planted 6 of the 10 seeds of banana squash. now he has some that are over 2 feet long and about 6 inches diameter. How do you tell when to pick? Need receipes for this big squash.
     
    MEELAND 
    Aug. 5, 2012 3:59 pm
    This is our first year of growing buttercup and acorn squash. My husband picked a few buttercup today for me to cook up. It is a dark green, but it is only the beginning of August!! Can it actually be ready this early? What should I expect it to look like in the middle?
     
    Grandma24 
    Aug. 9, 2012 11:49 am
    A couple of years ago we were in Argentina around the holidays and we both craved Pumpkin pie. No pumpkins there. You can make "pumpkin" pie with any orange fleshed winter type squash. It was great. This summer I am growing Hubbard Squash in my garden. They are prolific! Any advice on when to pick the orange skinned variety?
     
    Prof. Joe 
    Sep. 30, 2012 8:36 am
    I grow a number of different varieties of winter squash in my garden heer in upstate NY. They all require a growing season of not less than 90 days. Buttercups and orange-skinned japanese varieties as well as the large Hubbards are fun to grow, prolific and great eating. Also, with reference to the above, remember that Patty Pan (scallop) squash is a summer squash not a winter type.
     
    barbreeve 
    Oct. 2, 2012 7:09 pm
    I bought some banana squash seeds. I have never had anything grow so big or so prolific.One hill of squash (4seeds) took over my whole garden.15'X 30'. The vine climbed and covered my tomato cages, carrots. tomatoes and potatoes.It also climbed my back porch which is on the second level of my house. Next year we are planting them way in the back yard. We do love them however.I suggest however new seeds every year. They do cross polinate and if you don't what you get next year might be a surprise.
     
    Oct. 2, 2012 9:46 pm
    Does anyone know if spaghetti squash will ripen any after its been removed from the plant? I have some that has gone past the green and is now white, but not yellow. I was unfortunately down with a broken wrist, and neighbors came to help in the garden and picked them. They had no idea they werent ripe yet. So, all my squash is picked :( Any help or advice would be so appreciated! thanks!
     
    Candee 
    Oct. 3, 2012 3:45 am
    I am of German/Hungarian decent and my mom would use Hubbard squash as a schrudel filling. So yummy!! After Mom died I got her recipe box, but it doesn't contain the recipe. . . I really would like to find a recipe for it.
     
    Dolores 
    Oct. 3, 2012 5:53 am
    Last year I planted some acorn squash, had a good turnout. This year the plants came back on their own. However, they are long like a zuchinni and round like the acorns. I don't know what kind they are! Maybe they were cross polinated by a bee. I have been cooking them as I would a zucchini. Not the same, but just as good.
     
    Bakinbetty 
    Oct. 3, 2012 6:15 am
    Recently bought a turban squash and cut in half and baked for 1 hr. Added some butter, salt & pepper. It is very moist, but delicious! Next time I'll mix with a dry hubbard for a change.
     
    Oct. 3, 2012 6:19 am
    Forget the trauma of trying to cut through winter squash. Treat them like potato. Stab a couple of times with a sharp knife, put them on a baking sheet and bake them as you would when baking a potato...whole, with the skin still on. Baking time depends on the squash size. 375-400 degrees. Let it cool some after baking and it will fall away from the skin and will be very easy to scrape the seeds off. Put the pulp into bowl and season however you like. I have been doing this for years with great results...even with the very large squash.
     
    Joyce 
    Oct. 3, 2012 9:32 am
    I like acorn squash with apples,walnuts, onions, br. sugar place partially cooked into partially baked squash cover with foil and finish baking until all is tender. I microwave squash until half cooked first. Joyce in CA
     
    Donna 
    Oct. 3, 2012 9:42 am
    I don't see any recipes for patty pan squash or crookneck squash. Do you have any ???
     
    sharon 
    Oct. 3, 2012 11:02 am
    WE love acorn squash. I usually do it with maple syrup or brown sugar and a touch of dehydrated onion and baked in the oven or micro. I plan to try it with some ground sausage this week. with onion and green pepper. I also do butternut or crookneck mashed with butter and sauteed onion,, I would love to grow some but my ground is not conducive to gardening and the animals eat everything. tomatoes this year were awful.
     
    Susan 
    Oct. 3, 2012 12:59 pm
    My mother cooked a variety of squash. Primarily, she halved it, scooped out the seeds and put butter in the cavity. She put it under the broiler until tender. Great just plain like that! We also had sliced squash, breaded and fried. I wish I could remember the types of squash she bought.
     
    sara 
    Oct. 3, 2012 1:27 pm
    We eat a lot of squash and I've always cooked it in the microwave. But be careful! Do not cook for longer than 30 minutes in the microwave without letting the microwave cool down. I forgot to let my microwave cool down and I blew it up from getting too hot. The appliance guy told me that was very common.
     
    lsdalton 
    Oct. 3, 2012 3:14 pm
    My husband won't eat most vegetables, so I have been trying some new types and we found the Kobacha squash is one that he really likes(which I found at the local natural food store but is also in our local supermarket) . This squash has a nice nutty flavor when roasted in the oven. We are also going to try oven roasting pumpkin.
     
    Linda 
    Oct. 3, 2012 3:41 pm
    I love Hubbard squash too. I've seen it for decorations around holloween. There is a smaller version now too, also a golden variety, My dad used to plant them among the corn stalks because they do like elbow room. All I can grow in NC is bricks! LOL! When my husband was alive we made a special trip to NY each fall to get squash, Yukon Gold potatoes and Northern Spy apples. Guess I'll have to decorate my oven with a decorative Hubbard Squash if I want to taste that sweet nutty flavor again! Linda
     
    gingerbreadpig 
    Oct. 3, 2012 3:57 pm
    buttercup is my favorite type winter squash here in wisconsin there is a variety called moores gold that we get at the farmers market that is the best squash i have had its worth getting seeds and growing this one yourself
     
    Oct. 3, 2012 9:15 pm
    Wow! I, found out more on cooking, and , types of squash in this comment section, than on a website. Thanks, BillyBob
     
    PattyB 
    Oct. 6, 2012 1:40 pm
    I have butter cup squash and kaboku squash they don't mention any of that either!
     
    bwilcox 
    Oct. 6, 2012 3:14 pm
    I just bought a buttercup squash...haven't had one in years!
     
    Frances 
    Oct. 17, 2012 6:54 pm
    Pattypan squash can replace apples in an apple pie recipe. Just add a bit more lemon juice and cinnamon.
     
    Dida 
    Oct. 17, 2012 7:49 pm
    For winter squash- nothing beats a Sweet Meat Squash, and I believe I have tried them all. More like a Hubbard...only sweeter. No need to add the unhealthy brown sugar or maple syrup. Delish!
     
    aksatchel 
    Oct. 18, 2012 11:28 pm
    I bought and baked what they called at the market a Buttercup squash. My family liked it but I did not. To me it tasted to much like pumpkin. So was it labelled correctly? Is that what Buttercup squash taste like? I love Acorn, Pepper and Butternut squash.
     
    shirleyvann 
    Nov. 7, 2012 2:00 pm
    My mother-in-law talks about a "vegetable marrow squash", but I've never seen one in the markets. Does anyone know if it goes by another name?
     
    AZ93 
    Jan. 20, 2013 1:04 pm
    My 2 faves are kabocha (cut in half, seed it, microwave 3 minutes to soften slightly, cut into slices or bite size chunks-(skin is eddible!), toss in a tiny bit of your favorite oil and salt, then bake for 15 on each side. It's like yam flavored steak fries and SOOO good for you! I also love spaghetti squash. You can do anything with it! BTW when making squash, don't forget to bake the seeds! Kabocha seeds aren't great, but all the others are delicious! Toss them in sea salt or seasonings, then bake on tinfoil for 20 minutes alongside your squash. Stir them every 5 so they don't stick. No need for spray if you stir now and then. Wonderful little snack!
     
    Dan 
    Jul. 5, 2013 8:07 pm
    Shirleyvann, Pinetree Garden Seeds has seeds for Vegetable Marrow squash. I haven't grow it.
     
    Sep. 30, 2013 8:46 pm
    It's strange that I haven't seen any recipes listed for Hubbard Squash. Maybe I've missed them if there are any. My family cooks at least one Hubbard Squash every Fall. When mixed with brown sugar, cinnamon, nutmeg, and margerine it's delicious. We store it in casserroles, place in the freezer, and serve it for both Thanksgiving and Christmas.
     
    Ken Terrill 
    Nov. 11, 2013 6:31 am
    What about Sweet Meat winter squash? Absolutely my favorite and grows well on the north coast of CA. Acorn and butternut just won't grow well here. Large, very sweet, makes killer soup.
     
     
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