Used for carving jack-o-lanterns as well as making everyone's fall favorite dessert, pumpkins and squash have many decorative and delicious uses. There are many variations of squash whose interesting, quirky names range from delicata and red kuri to sweet dupling and turban. Here is a list of some of our favorites! Roast or steam these nutritious vegetables for the healthiest, Bon'Approved preparation.
Named after its shape that resembles an acorn, this squash provides a great source of dietary fiber and potassium. Acorn squash is usually served sliced into halves, and stuffed with rice or vegetables. It weighs between 1 to 3 pounds, and has a naturally sweet taste with fiberous, tender, and moist flesh. While the outside has a blackish green hue, its inside is golden yellow when baked.
Possibly the most popular variety of squash, butternut squash is identified by its distinct bell shape with beige-colored exterior and deep orange interior. Weighing anywhere between 2 and 5 pounds, butternut squash tastes similar to sweet potatoes, but with slightly nuttier taste and creamier skin. In addition to cooking it in the oven, it is also mashed and used in breads and muffins, as well as pureed for soups.
This giant of the squash family is so huge that it is usually sold in pieces rather than as a whole. Hubbard squash has an irregular, warted exterior that may not be pleasing to the eyes, but its hard, protective skin keeps the squash fresh all winter long. It has a bluish gray skin with yellow flesh, and it tastes delicious when baked in the oven.
Spaghetti squash gets its name from the flesh that separates into noodle-like strands when cooked. Weighing in at about 2 to 5 pounds, spaghetti squash is shaped like an oval watermelon with golden yellow skin. Its fiberous, stringy flesh is full of nutty, sweet flavor.