Exploring the Amazing Varieties of Squash and Pumpkins

Squash and pumpkins come in a stunning range of shapes sizes, colors and flavors. They belong to the gourd family Cucurbitaceae which also includes cucumbers melons and gourds. While we often think of pumpkins and squash as two distinct types of produce, pumpkins are actually a variety of winter squash. There are dozens of delicious edible varieties to discover.

Summer Squash vs Winter Squash

Summer squash have thin, tender skin and flesh. They are harvested when young and eaten soon after picking. Popular summer squash varieties include zucchini, yellow squash and pattypan squash.

Winter squash have tough thick skins and firmer flesh. They are allowed to fully mature on the vine before harvesting. The tough skin allows winter squash to be stored for use well into winter. Acorn squash, butternut squash, spaghetti squash and pumpkins are all examples of winter squash.

Nutrition

Both summer and winter squash provide important nutrients like vitamin A, vitamin C, potassium and fiber. Winter squash is particularly high in vitamins A and C. The deep orange color of many winter squash indicates high beta-carotene content which is converted to vitamin A in the body.

Exploring Winter Squash & Pumpkin Varieties

There are dozens of delightful winter squash and pumpkin varieties to discover. Here are some of the most popular:

• Acorn squash – This iconic winter squash has distinct ridges and comes in green, white, orange and multi-colored varieties. The orange flesh is mildly sweet and nutty.

• Butternut squash – The sweet, smooth flesh of butternut squash is perfect for soups, purees and baked dishes. Its tan exterior and bell shape make it instantly recognizable.

• Spaghetti squash – When cooked, the stringy flesh of this oblong yellow squash separates into spaghetti-like strands. It’s a creative, low-carb alternative to pasta.

• Kabocha squash – Also called Japanese pumpkin, kabocha has a squat green shape with sweet, dense orange flesh. It’s excellent roasted or in hearty fall stews.

• Delicata squash – This petite, oblong winter squash has creamy skin with green stripes. Its tender skin means it can be cooked and eaten with the skin on.

• Hubbard squash – A large winter squash with blue-gray skin and deeply sweet orange flesh. It’s perfect for baked dishes and soups.

• Pumpkins – Pumpkins come in many shapes, sizes and colors. The sweet flesh of pie pumpkins like sugar pie pumpkins is ideal for baking, while large jack-o-lantern pumpkins work well carved and roasted.

• Carnival squash – This small, round squash has a colorfully mottled rind in shades of orange, yellow and green. The sweet, nutty orange flesh is great in baked goods.

• Sweet dumpling squash – A cute, miniature squash perfect for stuffing and roasting. It has sweet and mild flesh.

• Red kuri squash – Also called an onion squash, red kuri has a bright orange-red teardrop shape. Its smooth, creamy flesh tastes lightly sweet and nutty.

• Turban squash – Named for its shape, this squash has a distinctive topknot. Underneath its mottled rind lies dense, sweet orange flesh.

Popular Summer Squash Varieties

Some top summer squash varieties include:

• Zucchini – The most ubiquitous summer squash, zucchini comes in dark or light green shades with mild flavor.

• Yellow squash – Shaped like zucchini but with bright yellow skin. It has delicate flavor and tender flesh.

• Pattypan squash – Identifiable by its small disc shape with scalloped edges. It has dense, mildly sweet flesh.

• Eight ball squash – A cute round variety of zucchini perfect for stuffing.

• Chayote squash – This pale green squash has a single flat seed inside instead of a hollow seed cavity. It is used in Southwestern and Latin American cooking.

How to Cook Squash & Pumpkins

Summer and winter squash can be used in countless dishes:

• Roast squash halves or wedges drizzled with oil to intensify flavor

• Puree cooked squash for soups, smoothies, baked goods and as a sauce base

• Stuff squash halves with grains, cheese, veggies or meat

• Grill thick slices or skewers of squash

• Bake squash into breads, cakes, muffins and pies

• Saute summer squash slices, cubes or noodles

• Spiralize squash into gluten free “noodles”

Squash and pumpkins are extremely versatile fruits that come in diverse shapes, sizes and colors. From petite pattypans to giant pumpkins, exploring the many varieties of squash can take your cooking in exciting new directions. Their sweet flavor and nutritional density make them a hearty, satisfying addition to any meal.

Squash can be broadly categorized into two main types: summer squash and winter squash. Summer squash, like zucchini and yellow squash, has a thin, edible skin and a relatively short shelf life.

Pumpkins and squashes are both Cucurbita species, but they can be differentiated by their leaves, stems, and overall size and shape. Pumpkin leaves typically have five distinct lobes and may have watermarks, while squash leaves are generally heart-shaped with smoother edges.