Today Is The Day You Learned There Are18 Types Of Squash—And How To Use Them
Squash—who doesn't love it?! You can mash it, puree it, stuff it, slice it...you get the idea. But there are a lot of different varieties out there, and figuring out how to best use them in the kitchen can be overwhelming. We spoke with chefs from around the country about their favorite squash and how they like to cook with it. So, here's a comprehensive breakdown of some of the most popular and versatile squash around.
What's The Difference Between Summer Squash and Winter Squash?
Squash can be divided into two categories—summer squash and winter squash. And although those indicate the time of year they grow, there are other differences between them. "Winter squash have thicker skin and can store for a lot longer," said Chef Hector Laguna from Botanist at the Fairmont Pacific Rim hotel in Vancouver. "They tend to be less moist than summer squash."
"[Summer squash] have soft, edible skin and a lighter and brighter flavor than winter squash," said Chef Andrew Sutin from The Mary Lane in New York City. "The flesh has a fresh acidity, and they are delicious raw, grilled, or even pickled."
How To Pick A Perfect Squash At The Grocery Store.
So now you know the difference between the two categories. But how do you know what makes a good squash at the grocery store? "It’s not too difficult— just avoid blemishes," recommends Sherry Cardoso, the culinary director of New York City restaurants Olmsted and Patti Ann's.
"As [summer squash] age, they will be squishy and have brown spots," Sutin said. "Winter squash should feel heavy for their size. The stem should be firm and not easily pop out. The skin should be matte and the colors rich."
What's The Best Way To Store Squash?
"It is essential to store squash in a cool, dry spot before deciding on how you want to prepare them," said Chef Camille Martin from Le Bilboquet in New York City. "I prefer squash with a bit of green coloring and will place it in my pantry until I know it is ripening." Cardoso recommends that "summer squash gets refrigerated while winter squash be stored at room temperature." You'll know it's ready to eat when the stem is completely dry.
Acorn Squash
Firstly, they look like acorns. Secondly, they're a gorgeous winter squash that's most delicious when stuffed and/or baked for a long time. We like this stuffed acorn squash recipe which is packed with sausage and veggies.
Banana Squash
This winter variety can have skin that is pink, orange, or yellow. "It has a smooth flesh with a more subtle flavor than butternut," Sutin said. "As a chef, it lets me make it be more what I want to be—it’s a blank canvas." He likes to peel and halve it, season with salt, pepper, and fall spices.
Buttercup Squash
A more distinguishable squash, the buttercup is a drier winter fruit that also takes nicely to baking. If it's too dry for you after the fact, it can also be mashed.
Butternut squash
You're familiar with this one, yes? It's the hard-to-cut winter squash that is omnipresent in ravioli, soup, and pretty much every winter stew. We also love it in mac 'n cheese.
"It is one of the most common squashes to cook with," Martin said. "A classic butternut squash soup is a big hit at our restaurants. We top it with cinnamon and sage, and garnish with pumpkin seed and oil." Check out our favorite recipes that use butternut squash.
Carnival Squash
If you take an acorn squash and cross it with a sweet dumpling squash (more on that one soon), you get a carnival squash. This winter variety is the perfect size for a dinner side dish and holds spice nicely.
Chayote Squash
"This squash can be eaten raw or cooked, and it’s on the sweet side," Cardoso said. "In South America, we like to incorporate it into soups and salads." Try this recipe made with dried green chiles.
Delicata Squash
Often called the "sweet potato squash," delicata squash has such a thin skin, you can eat it completely when the stuff is soft and roasted. Laguna describes the winter variety as "sweet with a smooth flavor." Try it roasted with fennel and apples.
Honeynut Squash
This winter squash is a hybrid of a butternut, and basically just looks like a smaller version of that with a sweeter flavor.
"They are the perfect squash to use as a protein substitute because of their individual size and the way that it cooks," Sutin said. Use it in any recipe you would use a butternut squash, like this creamy risotto.
Hubbard Squash
This bumpy-skinned winter squash can be tough to crack into. But it's so worth it with its sweet flavor and creamy texture. Try it mashed or in a soup.
Kabocha Squash
Kabocha squash look like buttercups, they taste more like delicatas with a similar texture to sweet potatoes when mashed or puréed.
"It’s very custard-like and creamy, which makes it great for soups," Cardoso said. "It can also be used for sweet or savory dishes." We recommend it in this pumpkin chili.
Patty Pan Squash
You may have seen these little guys referred to as "scallop squash" before, but what's most fun about them is that they take to the grill better than most of their squash friends.
"It tastes just like a zucchini and pairs beautifully with mint," Cardoso said. "I like sautéeing it for a stir fry or roasting and enjoying as is."
Pumpkin Squash
Another one you may or may not be familiar with, pumpkin works in just about anything (sweet, savory, etc.) and in just about any preparation. Just make sure you are picking up the variety meant for eating. Go for the sugar pie pumpkin in sweet baking and cinderella for savory applications. Check out these pumpkin recipes.
Round Zucchini
Commonly called the eight-ball squash, this summer variety has a similar taste to regular zucchini. The round shape makes them better for stuffing. Try them in any of these stuffed zucchini recipes.
Red Kuri
This winter squash is shaped like an onion with a deep orange-colored skin. "Red Kuri is a very versatile squash," Laguna said. "You use it to make soups, purees, breads, and even jams. It has a very robust, nutty flavor and goes great with game meat." Try it in a soup.
Spaghetti Squash
"Spaghetti squash has a very delicate and mild flavor, but you can use that to your advantage and pack it with flavor," Laguna said of the winter squash. "I like to roast it whole and use it as a vegetarian or vegan option for its pasta-like appearance and texture." Try any of these spaghetti squash recipes.
Sweet Dumpling Squash
These winter squash have white and green coloring with a sweet, mild flavor. Chefs recommend steaming these striped squash, though they bake and stuff well, too.
Yellow Squash
Yellow squash taste pretty similar to zucchini and come in two varieties—crookneck and straight neck. They have the same flavor, but are just shaped differently. Be sure to cut the entire thing into even pieces or else you'll end up with unevenly roasted squash. You can use up this summer squash in our recipe for parmesan squash chips.
Zucchini Squash
Roast, steam, grill, or fry it—this summer squash is so versatile. "It is very fresh, sweet and tender," Laguna said. "I like to slice it thin and cook it just with a little bit of butter, salt, serrano chili, and a sprig of epazote—the most amazing Mexican herb. It goes great with white fish, tacos, and quesadillas."
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