This time, we’re going to talk about Names And Pictures Of Different Squash. There is a lot of information about 120 Different Types Of Squash Premium High Res Photos on the internet, of course. Social media are getting better and better quickly, which makes it easier for us to learn new things.

Kabocha Squash and Patty Pan Squash are also linked to information about Squash Vegetable Types. As for other things that need to be looked up, they are about Pictures Of Green Squash and have something to do with Types Of Winter Squash With Pictures. Names And Pictures Of Different Squash - Kabocha Squash

176 Things You Should Know About Names And Pictures Of Different Squash | Pictures Of Green Squash

  • Squashes are grown in the vegetable garden very commonly. They are very easy to grow. Before you grow squash, you should have a sound knowledge about the types of squashes. This would make you understand the type of squash you have and you will able to prepare your garden accordingly. - Source: Internet
  • Crookneck squash requires at least 6 to 8 hours of full sun exposure. There, they should be planted in sunny areas. Although it does not take up a lot of ground space, the broad leaves are enough to take up as much space as 3 to 4 feet. It requires a rich soil that should be treated with plenty of compost when planting. - Source: Internet
  • Although botanically a fruit (specifically, a berry), butternut squash is used culinarily as a vegetable that can be roasted, sautéed, toasted, puréed for soups such as squash soup, or mashed to be used in casseroles, breads, muffins, and pies. It is part of the same squash family as ponca, waltham, pumpkin, and calabaza.[2] - Source: Internet
  • If you’ve ever felt like squash was available year-round, you wouldn’t be wrong. In fact, there are more than 100 types of squash. The most common varieties of squash are categorized seasonally, either into summer or winter, depending on when they thrive. In the summer, produce stands are stacked with yellow squash and zucchini, while pattypans and chayote debut in farmers’ markets and specialty stores. After the weather cools down, supermarkets become stocked with pumpkin, butternut, and spaghetti squash that are just begging to become a hearty meal. - Source: Internet
  • Turban squash, or Turk’s turban, or French turban (Giraumon) is one of the most attractive of all squashes. They are brightly colored fruits that are found in different colors. Their lower bodies are usually a single color, orange or reddish-orange while the upper turban or the upper body is beige with streaks in dark green and reddish-orange colors. Other common names of this squash are Turk’s cap and Mexican Hat. - Source: Internet
  • Butternut squash has recently skyrocketed in popularity; today, it’s one of the most popular winter squashes, often found pureed in soups, simply roasted and added to winter dishes, or boiled and mashed. Its starchy texture makes it a great, healthier alternative to potatoes. The thick-skinned orange vegetable can be difficult to break down (you’ll want to peel this squash), but with these tips, you’ll have no problem cutting and preparing your butternut squash. - Source: Internet
  • Types of winter squash – The most popular winter squash varieties available: Winter squash come in many shapes and colors. No two look exactly alike. The different varieties of winter squash may be substituted for each other in your many squash recipes. Winter squash are also packed with antioxidants and vitamins (and have not fats), and can be prepared sweet or savory. Be creative and try different types of winter squash! Most of the following photos of various types of squash were taken by myself at Sterino Farms and Produce Market in Fife/Tacoma, Washington. - Source: Internet
  • These squashes require rich, fertile, and well-drained soil for optimum growth. The soil should be moderately moist. The fruits taste best when they are still very small. Moreover, plucking young fruits promotes continued production. They grow in warm weather, therefore, the seeds should be planted in late spring. - Source: Internet
  • The flowers of both types are edible and delicious. Many Italian restaurants offer fried squash blossom, and it also appears mixed in with pastas and salads. These blossoms have a rich, delicate flavor that is quite pleasing to the tongue. - Source: Internet
  • Also known as scallop squash, pattypan squash are a summer varietal with a shape that’s entirely distinct from its closest relatives. The pattypan is rounder and flatter, and can be yellow, green, white, or multicolored. While smaller pattypans can be prepared like yellow squash or zucchini, larger pattypans work best when they’re stuffed. - Source: Internet
  • Gem squash takes up a lot of space in the growing site as its vines spread wide. They cannot tolerate frost and should be planted when the last frost has passed and the soil has warmed up substantially. It requires a fertile, rich, and well-drained soil. They require full sun exposure for growth, otherwise, they will rot. - Source: Internet
  • We think of them as a vegetable, because they usually show up in savory applications. But botanically, it’s a different story. Vegetables are typically the roots, leaves or stems of a plant, with seeds that grow separately from the edible part; squashes are actually fruit, since their seeds are inside. - Source: Internet
  • Moranga squash is a traditional squash from Brazil. It is also known as the Pink Pumpkin. The color of these squashes ranges from pink to salmon. The flesh is orange in color. - Source: Internet
  • Perhaps the best-known and most common summer squash, zucchini is usually deep green, with yellow or creamy white vertical striping (there is also yellow zucchini, which tends to be deeper in color than yellow squash and is sometimes slightly sweeter than green zucchini). It has a thin, edible skin, and a very mild flavor. Because it’s so neutral, it works well in all kinds of dishes (you can even throw some chopped zucchini into a smoothie to add bulk and nutrients). Chop or slice and roast, saute or grill; shred and make fritters or sweet baked goods, such as muffins; or spiralize into “noodles” and use in place of pasta. You can also eat it raw. - Source: Internet
  • They are easy to grow. They require a rich, fertile, and well-drained soil. Adding a lot of compost can also improve the growth of these squashes. It grows best when the temperature is warm, especially in sub-tropical and tropical conditions. - Source: Internet
  • To prepare spaghetti squash, cut it in half and remove the seeds. Roast the halves until the flesh is tender. Then use a fork to scrape out the pasta-like strands. - Source: Internet
  • Tennessee Sweet Potato a pear-shaped squash that has a taste similar to that of sweet potato. The fruit is pale green in color with dark green colored stripes. The flesh is also pale in color. Some people say it is sweet in taste which makes it perfect for pies, while others argue that their taste is more on the bitter side. - Source: Internet
  • Delicata squash is corrugated and oblong, with streaks of yellow and green. The flesh is extremely sweet and tender when cooked, somewhat like sweet potatoes. Gold nugget looks like a pumpkin, bit it lacks the characteristic pumpkin color and is usually very small. Hubbard squash is a roughly shaped, lumpy variety, ranging from grey to green in color with moist yellow flesh. - Source: Internet
  • Dumpling squash is small and round with a mottled white exterior featuring green, yellow, or orange stripes. The pale orange interior is sweet, which makes sense given this variety is also called a sweet dumpling squash. Like other winter squash varieties, it works well in both sweet and savory dishes. - Source: Internet
  • Gem squash is a type of summer squash that has been domesticated form two wild varieties of squashes which are; Cucurbita Texana (native to southern and central United States) and Cucurbita fraterna (native to Mexico). It is a small, dark green colored fruit, having a yellow-green colored flesh. It is so hard that it cannot be eaten raw or half cooked. - Source: Internet
  • Lunga Di Napoli is a variety of squashes that produces huge, dark green colored fruits. It is winter squash type that grows long vines. The flesh tastes sweet and is used in stews, soups, salads, and sweets! - Source: Internet
  • Thoroughly scrub each squash under running water until the skin feels clean. Then cut off and discard the stem end and scrape off the other end. Only if the skin is unusually tough or the surface feels especially gritty after washing, is it necessary to peel the squash. Most summer squash is now ready to be used in any recipe. Depending on your recipe, you may grate, slice, or cut into pieces of various shapes. - Source: Internet
  • In South Africa, butternut squash is commonly used and often prepared as a soup or grilled whole. Grilled butternut is typically seasoned with nutmeg and cinnamon or stuffed (e.g., spinach and feta) before being wrapped in foil and grilled. Grilled butternut is often served as a side dish to braais (barbecues) and the soup as a starter dish. - Source: Internet
  • The dumpling squash is miniature (around the size of an apple) compared to its winter squash cousins. Like the delicata squash, the dumpling squash boasts a thin, edible rind, so it can be roasted whole. Its flavor is sweet and mild, making it a great vehicle for meats or cheeses. - Source: Internet
  • The fruit is deep green in color on the outer surface. The skin is extremely smooth and glossy. Astia squash has excellent flavor. - Source: Internet
  • A cute name to match a sweet little squash. Similar to acorn squash in color and shape, they are bred to be smaller (one feeds two people nicely) and sweeter, with notes of honey. Halve or cut into wedges or chunks and roast, or stuff them. - Source: Internet
  • It has an open habit of growth. Like all other varieties of squashes, a Zephyr squash is also a warm season hybrid. The seeds should be sowed when the climate and the temperature of the soil are warm. They need regular fertilizing and watering for best growth. Once the fruit is produced, it should be harvested a few times during the week. - Source: Internet
  • Banana squash mostly has culinary uses. They are eaten steamed, baked, grilled, roasted, baked, or fried. They are usually sliced or cut into rings or cubes and added to stews and soups. - Source: Internet
  • How to use it: Spaghetti squash is most popular as a healthy substitute for noodles—there are many spaghetti squash recipes for when you’re craving pasta but want fewer carbs. (Here’s how to make spaghetti squash.) - Source: Internet
  • Similar to its close cousin, the straight-neck yellow squash, the key difference is in the shape. The top is narrower and it bends to one side instead of simply tapering straight up. Crookneck’s skin is sometimes a bit firmer and its seeds somewhat larger, but it can be used in all the same ways as straight-neck yellow squash (or other summer squashes). - Source: Internet
  • To quickly prepare any winter variety, heat the oven to 350° Fahrenheit (177° Celsius) and slice the squash lengthwise. Put it face down in a pan with approximately 1 inch (2.5 centimeters) of water and roast until the flesh yields to a fork, which may take 35 to 70 minutes, depending on the type and size. Drain the pan and flip the squash face up for five to ten minutes to finish, serving with butter and salt. - Source: Internet
  • Butternut squash has a sweet, earthy taste. It can be enjoyed in a variety of ways but is usually roasted. It’s frequently used in soups and also a common choice for baby food. - Source: Internet
  • Autumn Delight Squash is an acorn with larger sized fruit and better resistance o powdery mildew. It has dark green skin and light orange colored flesh. The fruit usually weighs around 1 to 2 pounds. Autumn Delight squashes are bush type plants that do not have long growing vines, making them suitable to be planted in small gardens. - Source: Internet
  • Buttercup squash is squat and stout, typically weighing at least three pounds and boasting a 7-inch diameter. Like other winter squash varieties, it has a deep golden interior and mildly sweet taste that’s likened to sweet potatoes. The skin is inedible, so you’ll want to peel it beforehand. Buttercup squash is delicious roasted, whether it’s cubed or stuffed. - Source: Internet
  • Banana squash has orange, pink or blue skin, and vibrant orange flesh. Large and elongated, one banana squash can weigh up to 35 pounds! Because of its size, banana squash is often sold in pre-cut chunks. With proper storage, whole banana squash can last for up to 6 months. - Source: Internet
  • This winter squash has a cream-colored exterior with either green or orange stripes and accents. Also known as peanut or sweet potato squash, delicata squash is typically baked and stuffed and has a gentle flavor and creamy texture. Its seeds are edible and are often toasted. - Source: Internet
  • Slightly sweet and creamy, the buttercup squash is one of the most underrated winter squash varieties. It has a tough green rind and orange flesh that bears resemblance to a pumpkin. Like the pumpkin, the buttercup squash’s seeds can also be roasted to snack on. - Source: Internet
  • If you’ve been searching for a low-calorie alternative to pasta, this is it. Spaghetti squash is cylindrical in shape with pale to bright yellow skin (the yellower the skin, the riper the squash). Once cooked, you can scrape the flesh into strings that resemble spaghetti noodles—except they have about 165 fewer calories and 30 fewer carbohydrates per cup. You can store whole spaghetti squash at room temperature for several weeks. - Source: Internet
  • Being a squash, the growth requirements are similar to other squash varieties. The seeds should be planted when the soil temperatures are about 70 degrees. The soil has to be consistently moist and fertile for the best growth results. The sun exposure has to be pronounced because these squashes, like all other, are summer loving that grow best in warm climates. - Source: Internet
  • Always choose a firm squash with no blemishes, bruises or soft spots. The skin should be dull, not glossy. The stem should be intact and the squash should feel heavy for its size. - Source: Internet
  • These squashes can be stored for a very long time. They are used for culinary purposes. Table King Squashes make great Thanksgiving gifts! - Source: Internet
  • Peeling Winter Squash: Because this rind makes most squash difficult to peel. it is easier to cook the unpeeled squash, and then scoop out the cooked flesh. As many recipes do require peeling (and cutting) first. Use a vegetable peeler to remove the skin and when cutting hard winter squashes. - Source: Internet
  • The delicata squash doesn’t need much dressing up. It tastes great when cut into half-moon strips (no peeling required) and simply roasted with olive oil, salt, and pepper. Try adding it to a light pasta dish. - Source: Internet
  • Dark green and squat, almost square in shape, bonbon squashes have deep orange flesh that’s smooth and creamy when cooked, with a sweet flavor reminiscent of honey. Bonbon squashes can be roasted, steamed, or slow-cooked, and are best when mashed or pureed. The pureed flesh also makes a nice addition to pies. - Source: Internet
  • Astia squash is a French bush variety of zucchini. It has been developed to be grown in small space gardens and containers. The vines of these plants are compact and have high ornamental value owing to its silvery-green leaves. - Source: Internet
  • When you see this squash, you’ll understand why it’s named after Cinderella. The fairytale-shaped produce is perfect for pies and canning. Sometimes called a cheese pumpkin, the flesh is sweet and also great for roasting whole. - Source: Internet
  • Acorn squash is small, round and has a dull, dark-green rind with orange markings. (Golden varieties of acorn squash are also available, but not as common.) Generally, avoid choosing acorn squash that have too much orange—they tend to be tougher and more fibrous. Acorn squash flesh is yellow-orange with a mild sweet and nutty flavor that’s perfect for baking, roasting, steaming, sauteing or even microwaving (be sure to pierce the skin first). Store acorn squash for up to 1 month. - Source: Internet
  • It grows best in warm climates when the soil temperature is raised. The soil should be fertile, well-drained, and moist. Before sowing seeds, the soil should be treated with compost to ensure the soil is suitable for the growth of these squashes. When temperatures are fairly dry as in droughts, they need regular irrigation. - Source: Internet
  • How to use it: Because of its shape, delicata squash lends itself well to stuffed dishes like Quinoa-Stuffed Squash Boats. Delicata squash is most often roasted, steamed or microwaved. Its skin is edible, so there’s no need to remove it before cooking. - Source: Internet
  • If you’re thinking, “That looks like a cute, tiny butternut squash,” you’re right. It’s a cross between butternut and buttercup squashes, with the shape of the former and the size of the smaller end of the buttercup, usually around 3 to 5 inches long. The relatively thin skin is deep orange, as is the flesh, which is similar to a more intense version of butternut, very sweet and nutty. Halve it or cut into wedges and roast, stuff it, or use the cooked flesh in soup or pie. - Source: Internet
  • This squash has a great party trick: After halving and removing the seeds, roasting or microwaving it, you scrape out the flesh with a fork, and it forms strands, like spaghetti (hence the name). It’s a favorite among low-carb eaters because it can stand in for pasta in many dishes. It’s a medium to large squash with yellow skin and creamy white to yellow flesh. It’s very mild in flavor, nearly flavorless, so it holds up well to strongly flavored sauces–but it’s also delicious simply tossed with butter and salt. - Source: Internet
  • Here’s a festive-looking squash, with creamy white skin and orange and dark green spots and stripes. It’s usually small to medium-sized, with the round, squat shape of a pumpkin. Cut it open to find pale orange flesh that’s firm and dry, but bakes up tender, fragrant, sweet and nutty, similar to butternut squash, with a subtle maple flavor and aroma. Roast, steam or cook in a slow cooker, and serve in wedges or scoop out the flesh for purees or soup. - Source: Internet
  • Small, squat and most commonly available with dark-green skin, kabocha squash is also known as Japanese pumpkin. Its sweet, bright-orange flesh tastes like a cross between pumpkin and sweet potato. Store whole kabocha squash for up to 1 month. - Source: Internet
  • It looks like two different squashes got together and had a baby–and that’s exactly what happened. Developed as a cross between yellow crookneck and another hybrid squash, zephyr is slender, with yellow at the top and light green at the bottom, as though it was dipped in green paint. Some zephyrs also have paler yellow and green vertical striping. They are slightly firmer and less watery than zucchini, and mildly flavored. Use them in the same ways you would zucchini or yellow squash. - Source: Internet
  • They are easy to grow and easy to maintain types of squashes. The seeds are to be planted in warm soil when the temperature is about 70 degrees. They are heavy feeders, which means that the soil should be highly fertile. If the soil quality is poor, it needs to amended and fertilized. They require regular watering. - Source: Internet
  • Carnival squash is a cross between acorn and sweet dumpling squash, and it looks as fun as its name implies. The exterior of a carnival squash has deep furrows and lively variegated stripes and patterns in green, orange and creamy yellow. Look for carnival squash that still have some green on them, indicating that they’re ripe but not past their prime. Store whole carnival squash for up to 1 month. - Source: Internet
  • Shishigatani squash is also known as Toonas Makino Pumpkin. It is native to Japan but even there, it is very hard to find. It produces bottle-shaped fruits that have a dark green to green-blue colored rind that fades to tan when the fruit is fully mature. The rind is warty and ribbed. The flesh is pale. - Source: Internet
  • Red Kuri Squash is winter squash that is widely grown in California, Southwestern Colorado, Florida, Tonga, Mexico, Japan, Tasmania, Chile, South Africa, New Zealand, and Provence. It is similar to a small pumpkin in appearance, only without ridges. It is a bright orange colored squash that has a very delicate chestnut-like flavor. The flesh is bright yellow in color. - Source: Internet
  • Squashes are primarily classified into two types which are summer squashes and winter squashes. One may think they have been named based on the season they are available but in reality, both types are available all year round. Summer squashes are called that because their fruit is ready to be harvested in warm months of summer, while the fruit of winter squashes is not ready to be harvested until the end of summer. - Source: Internet
  • Chayote is mostly used cooked lightly to retain its crisp. Raw Chayote squash is also used in salads but this use is not very common. They also have some medicinal importance as they have anti-inflammatory, diuretic, and cardiovascular properties. - Source: Internet
  • This lime green summer squash, also known as a mirliton or pear squash, is native to Central America. It’s used in a number of American and Asian cuisines, including Brazilian, Cajun, Filipino, Burmese, and South Indian. Its taste is mild to the point where it’s almost bland, and its texture is starchy like jicama. - Source: Internet
  • Also called blue hubbard squash, this winter squash has a slate-toned skin and teardrop shape. The hubbard’s interior is sweet, and it’s often used as a substitute for pumpkin. Hubbard squash has a tough exterior and a fine-grained, often mealy texture, so it’s best pureed or mashed. - Source: Internet
  • The delicata squash is strikingly similar to a large zucchini. The skin is edible and has a bright yellow color with long stripes down the side. Because the skin is thin, delicata squash will typically last for a shorter period of time, like summer squash. The flesh is sweet and nutty, with a flavor reminiscent of corn and sweet potato. Choose a squash that’s heavy for its size and blemish-free. - Source: Internet
  • A cross between an acorn squash and a sweet dumpling squash, this gorgeous little veg is fantastic in baked goods and soups. The multicolored skin is pale yellow with green and orange stripes, and has a yellow flesh reminiscent of a sweet potato. It’s delicious in soups, or simply roasted. - Source: Internet
  • Romanesco squash is an Italian heirloom squash. It is a type of summer squash. It is distinguished by a bulbous blossom end. The fruit has ridges on its surfaces. The outer skin is dark green in color with a pale colored inner flesh. - Source: Internet
  • Green Hubbard squash is a winter squash variety. It is also known as a Green Pumpkin, owing to its green colored outer skin and a sweet taste like that of a pumpkin. Green Hubbard squashes are huge in size and can weigh as much as 50 pounds. Their outer skin is extremely hard which makes it suitable to be stored for up to 6 months. - Source: Internet
  • Different kinds of squash peak throughout the year, meaning that you can snack on squash in the summer and the winter, and it’s always going to be fresh and seasonal. The two main harvest times for squash are the summer and the winter, and each season produces a very distinct product. Check out our guide to types of squashes and prepare for a bounty. - Source: Internet
  • Table Queen squash is an heirloom acorn squash that has a dark green rind and a yellow colored flesh. The flesh turns orange upon storage. The skin of the fruit is ribbed. Table queen squash fruit is usually 6 inches long. - Source: Internet
  • Grow them in containers and pots, as well as in the garden. They need a very fertile soil so make sure to feed the soil with lots of compost and fertilizer before sowing seeds. The right place to grow these squashes is a place that receives full sun. These squashes, like others in the same class, grow best in warm weather. - Source: Internet
  • It has its origins in South America or the West Indies. They require full, warm sun for the best growth. The soil should be rich and very well-drained. It needs an area that has plenty of open space because its vines grow long. Throughout the duration when you are growing this squash, you will need to keep the soil moisture consistent otherwise the seeds will dry out and die. - Source: Internet
  • Larger than sugar pumpkins, with pale yellow to tan skin (so it looks like a wheel of cheese) that opens up to bright orange flesh, these pumpkins are prized for their sweetness. Cook it any way you like and use the flesh the same way you would butternut squash, in an array of savory or sweet applications. Serve roasted wedges, add chunks to stews or curries, or scoop out the cooked flesh and puree into soups, pies or other baked goods. - Source: Internet
  • Arrange the slices/pieces of squash in a strainer or rack over 1/2-inch of boiling water. Cover and steam just until barely tender. Remove from heat and drain well. Toss with melted butter or your favorite sauce. - Source: Internet
  • Pale green with creamy white spots and striping, this squash looks like a paler version of zucchini. Tatume are sometimes round, and sometimes longer; the longer ones look like more squat zucchini. It has a very mild flavor and shows up frequently in Mexican and Latin dishes. Saute, roast, or grill it, or stuff and bake it. - Source: Internet
  • Ambercup squashes can grow to about 20cm in width and 12.5cm in height. These squashes grow on vines and spread rapidly. - Source: Internet
  • Golden Cushaw is a winter squash variety. It is a type of Butternut squash. The fruit is golden-orange or yellow-golden in color that is usually 12 to 20 pounds in weight. The fruit is usually thick and U-shaped. - Source: Internet
  • The color of the fruit is pale green which fades to beige when the fruit matures. It is plucked from the plant when it is one foot long. However, if left to grow further, they can grow o become as big as 3 feet long. These squashes are used in many recipes. - Source: Internet
  • This type of squash, also known as Bohemian or sweet potato squash, is cylindrical in shape and features pale-yellow skin with green stripes. When cooked, its orange flesh tastes similar to sweet potatoes with an earthy flavor. Delicata squash has a rind that’s more delicate than most squash varieties, making it easy to work with. Store whole delicata squash for up to 3 months. - Source: Internet
  • Green-Striped Cushaw squash is a winter squash that is native to the tropics of the United States. It is grown in southern and southwestern United States. The skin of these squashes is white-green, having mottled green colored stripes. The flesh of Green-Striped Cushaw is light yellow in color. - Source: Internet
  • Dark green like acorn squash, buttercup is rounder than that variety, and some have a little cap on the blossom end. Inside, the flesh is deep orange, dense, sweet and nutty. It can be tough to peel, so steam or roast halves or wedges. The skin is technically edible but thicker than some other varieties, so you can scoop out the flesh and puree into soup, or serve wedges and eat or discard the skin. - Source: Internet
  • Winter squash are harvested fairly late in their life. They have firm rinds and hard seeds, which most people remove before eating. Unlike summer varieties, they can be stored for long periods due to their thick, protective rinds. - Source: Internet
  • Summary Winter squash have a longer shelf life than summer varieties. They’re characterized by their thick rinds and hard seeds. Some examples include acorn, spaghetti, and kabocha squash. - Source: Internet
  • Turban squashes are Heirloom. As much as they look like something from outer space, they actually originated in Central and North America. They are mostly used for ornamental purposes, owing to their remarkable colors and shape. However, they also taste wonderful hence they are also used in numerous recipes. - Source: Internet
  • White Custard Squash is a type of Patty pan Squash. It is a bush type squash that produces flat fruits having scalloped edges. The color of the fruits is creamy white. The white is very delicate. The flesh tastes very fine. - Source: Internet
  • Banana squash needs plenty of space to grow. It grows on vines which can spread to about 12 to 15 feet wide. They require a rich, fertile soil that has considerably warmed to about 65 degrees. The sun exposure should be complete for maximum growth of Banana squashes. - Source: Internet
  • Named for its shape, acorn squash’s hard skin can be dark green, orange, cream-colored, or sometimes a combination. No matter what the outside looks like, the flesh inside is golden-hued, and when cooked, it’s very mild, not as sweet as some other squashes, with a nutty flavor. Because it’s mild, it holds up well to all kinds of seasonings. Acorn squash is tough to peel when raw because of its ridges; an easy way to cook it is to halve, remove the seeds, then cut into wedges and roast. Also, acorns’ smaller size and cup-like shape when halved make them perfect for stuffing. - Source: Internet
  • Caserta squash is a summer squash variety. It is a bush type plant rather than spreading vine type. Caserta squashes are about 16 inches in length. They are gray-green in color, having dark green stripes running across the length. - Source: Internet
  • Using a whole (1 to 1 1/2 pound) winter squash, pierce the rind with a fork and bake in a 350 degree F. oven 45 minutes. Acorn and butternut squash are frequently cut in half, baked, and served in the shell. - Source: Internet
  • Cousa squash is a summer squash variety that is similar to zucchini in taste. It has a light green colored skin. They require a very fertile soil that is rich in compost and manure. The soil should be well-watered. The seeds of Cousa squash should be planted in warmer seasons when the temperature of the soil is at least 70 degrees. - Source: Internet
  • Those round, dark-green squashes you see at the farmer’s market are kabocha, and they’re a favorite in Japan (you may have tried it if you had a dish with squash in a Japanese restaurant). It’s sweet and nutty, with notes of pumpkin, sweet potato and chestnut, and it has relatively thin skin and drier flesh than some other varieties. You can fry it, serve it roasted, or puree it into soup; also, because of its drier flesh, it absorbs liquid nicely, so it works well in dishes like curries. - Source: Internet
  • ‘Squash’ is a very broad category, encompassing some of our favorite seasonal produce. From the orange-hued, sweet-potato-like butternut squash to green, watery, snappy zucchini, the squash family is large and extremely diverse. Most squash is technically classified as a ‘pepo,’ which is a one-celled, many-seeded berry with a hard rind. Although most types of squash are often referred to as vegetables, they have seeds and therefore are technically classified as fruits. All squashes belong to the gourd family. - Source: Internet
  • It is also known as orange Hokkaido squash, Japanese squash, baby hubbard squash, and Uchiki kuri squash. In Japan, the word kuri may refer to squash or Japanese chestnuts. Moreover, it is called potimarron is France, and onion squash in the United Kingdom. - Source: Internet
  • Winter varieties are much more varied and provide a fun assembly of vegetables to eat in the otherwise gloomy winter. Spaghetti squash is yellow in color and oblong. When cooked, it separates into noodle-like threads that give the plant its name. Acorn squash is green and acorn shaped, and absolutely delectable roasted with a sprinkling of brown sugar and goat cheese. Banana squash is also roughly oblong and has a rich, sweet, yellow fruit. - Source: Internet
  • One of the most popular types of squash, butternut squash has a creamy, pale orange exterior. (The more orange the skin, the riper, drier and sweeter the flesh will taste.) The easiest way to prepare butternut squash is cut it into two sections—the slim neck and the bulbous, bell-shaped bottom—and handle each separately. Butternut squash skin is fairly easy to peel, and both the skin and the seeds are edible. Whole butternut squash will keep for up to 3 months when stored properly. - Source: Internet
  • Not to be confused with butternut squash, buttercup squash is dark green with light-green stripes and a distinctive round ridge on the bottom. Its bright orange, somewhat dry flesh is very mild in flavor and much sweeter than other types of winter squash. Store whole buttercup squash for up to 3 months. - Source: Internet
  • Like a cross between pumpkins and delicata, these small squashes are round, and caved in at the top, pale yellow with green vertical stripes and flecks of orange. The yellow to orange flesh is firm and tender, with a mild, sweet flavor. The skin is relatively thin, so sweet dumpling squash is delicious cut into wedges, tossed with butter or oil and spices and roasted, or you can roast halves, scoop out the flesh, puree it, and use it in the pie. Like acorn squash, its small size makes it a good candidate for stuffing. - Source: Internet
  • Waltham butternut squash is a winter squash. It is butternut squash with a more profound taste, improved uniformity, and better yields. The plant spreads to about 48 to 60 inches. Waltham butternut squash fruit is typically 12 to 15 inches long, weighing around 6 pounds. The outer skin is usually a pale orange color with a bright orange colored flesh. - Source: Internet
  • Cut into quarters or rings 25 minutes or until tender. Boil or mash winter squash just as you would potatoes. Add peeled squash cubes to your favorite soups, stews, beans, gratins and vegetable ragouts. - Source: Internet
  • Tinda squash is native to India and is a very popular squash used in curries in Indian and Pakistani cuisines. It is also known by names of Indian squash, Indian Round Gourd, Round Melon, Indian Baby Pumpkin, and Apple Gourd. It is green in color, having a size similar to that of an apple. Tinda squash plant grows vigorously and starts to produce fruit in just 70 days after planting. - Source: Internet
  • This squash is a preferred squash type for a number of Brazilian dishes. it can be stored for long periods of time. Moreover, because of their pretty appearance, they make a popular decorative squash as well. - Source: Internet
  • This bright-green squash looks kind of like a pear, but unlike that fruit’s smooth skin, chayote’s has more folds and ridges. The white flesh is crisp, firm and very mild, so it absorbs other flavors well, adding to its versatility. Shred it and use it in a salad or slaw, chop and saute or stir-fry, or spiralize it into noodles. - Source: Internet
  • These squashes can grow to be 8 inches long. The taste of these squashes is not very delicious yet they are quite famous in Kyoto, Japan and are commonly seen displayed outside restaurants and in supermarkets. It is used as an ornamental fruit because of its unique shape. It is also used for medicinal purposes. - Source: Internet
  • The primary difference between summer and winter squash is the skin. Summer squash is harvested before it fully matures, which means its skin is still tender and full of flavor. Winter squash, however, often has a thicker, tougher rind; this allows it to stay strong and hardy through frost and lower temperatures, but it also means that you don’t want to munch on the skin. (There are a few exceptions to this rule, like delicata and acorn squash, which are winter squash varieties with flavorful, tender skins.) - Source: Internet
  • No, this isn’t a butterNUT squash, but a butterCUP squash, and it’s just as delicious. The dark green rind needs to be removed, but it reveals a bright orange, creamy interior that’s considered the sweetest of squash. This variety is so sweet it can actually be used like a sweet potato. It’s perfect mashed, pureed, steamed, or as a sweet potato replacement in most recipes. - Source: Internet
  • Waltham butternut squash needs full sun exposure for maximum growth. The soil should be rich and very fertile. Moreover, the seeds should be planted when the climate is warmer and the temperature of the soil is also high. Since squashes take up a lot of nutrients from the soil, they should be planted in areas where o squash varieties have been grown for at least 2 years. - Source: Internet
  • Butternut squash will store for two to three months. Some varieties will keep up to six months. They are best kept at 10 °C (50 °F) with 50 percent humidity.[7] For the best flavor, butternut squash should be left to cure for 2 months after harvest.[8] - Source: Internet
  • If Dr. Seuss were to create a summer squash, it would look something like this Italian heirloom variety. Distinctive for its long, curved neck, the other end is bulbous. It can be harvested when it’s young, when its flavor is similar to zucchini but sweeter, or left to mature, so it takes on more of a butternut squash taste, sweet with a nutty undertone. It’s firm and the neck is seedless, so it works well on the grill, but you can also saute, roast, steam, or enjoy it raw. - Source: Internet
  • Sweet dumpling squashes are vigorously growing squashes that spread rapidly. The vines of sweet dumpling squashes are not as long as other varieties. They need a well-drained and rich soil that has moderate moisture. - Source: Internet
  • The gorgeous colors make this variety perfect for decorating, but don’t be fooled. Hiding underneath the stunning colors is a nutty and pumpkin-like meat that’s perfect in place of steamed or roasted winter squash. Once you’ve scooped out the inside, don’t toss the beautiful exterior. It makes for a professional soup tureen to serve up your perfect squash treat. - Source: Internet
  • Distinctive for their small, flying saucer shape, these little yellow squashes make a pretty addition to the table. They’re usually yellow, but sometimes green, or a combination, and sometimes have pretty fluted edges. They tend to be less watery than longer varieties, with a more pronounced flavor. Chop or slice and saute, roast, or grill. - Source: Internet
  • The dozens of varieties of squash can be divided into two categories: Summer and winter. Summer squash grows in warmer months and are harvested before the rind hardens. With winter squash, the seeds have matured and the rind has hardened when they’re harvested, so they can be stored and used during the cold-weather months. - Source: Internet
  • To cook them, first remove fibers and seeds. Wash the exterior of the squash just before using. The seeds are scooped out before or after cooking. Then bake, steam, or boil the squash. - Source: Internet
  • Spaghetti squash is a large, orange-fleshed winter variety. After cooking, it can be pulled into strands that resemble spaghetti. Like zucchini, it’s a popular low-calorie alternative to pasta. - Source: Internet
  • 6 / 12 All Simple/Shutterstock Pattypan This UFO-shaped vegetable might be the cutest variety of summer squash! They come in all colors and sizes, although we like the baby sizes for grilling whole, like in this grilled pattypan recipe. Pattypan squash larger than a few inches wide have tougher skin, but it’s still edible. They’re best quartered, chopped or sliced for grilling, roasting or sauteeing. - Source: Internet
  • Loofah sponge that you use at home comes from none other than the Luffa squash. Luffa is also known as Loofah or loofah. It refers to two species of gourd: Luffa aegyptiaca and Luffa cyclindrica. It is quite popular in China and Vietnam. - Source: Internet
  • They are mostly eaten fried. Ambercup squashes have an amazing texture and taste, having no stringiness. The sweet and mild flavor and the gorgeous color make it a popular type of edible squash. - Source: Internet
  • Ambercup squash is closely related to buttercup squash. You can call these two squashes relatives. It is quite small in size, resembling a small pumpkin. It has an orange colored skin and an even brighter orange-colored flesh. Tan blotches can be seen on its surface along with slightly indented ribs. - Source: Internet
  • Acorn squash is usually prepared by slicing it in half, removing the seeds, and roasting it. It can be roasted with a savory stuffing, such as sausage and onions, or drizzled with honey or maple syrup as a dessert. It’s also commonly used in soups. - Source: Internet
  • Tatuma squash, also known as Tatume squash of White Mexican Squash is a popular Mexican variety. It looks like zucchini but its sweeter in taste and fairly larger. The skin is dark green in color with even darker longitudinal stripes running along its length. It may be round or oblong. The flesh of Tatuma squash is whiter than that of Zucchini. - Source: Internet
  • Butternut squash is another common winter variety. It is light brown in color and resembles a vase, with striking orange flesh. This gourd is round and ranges from dark green to rich red in color, with tender, sweet flesh. - Source: Internet
  • Blue Banana squashes can be traced back to Peru, from where they were traded all over America. Like all squashes, this variety also requires a full sun exposure for growth. The soil should be warm enough. The seeds should be planted after the danger of frost has completely passed. The soil should be fertile and well-drained. - Source: Internet
  • Separate the squash or pumpkin seeds from the stringy membrane of a freshly opened squash. Rinse the seeds in a colander until they are free of any membrane matter. Spread the seeds on clean kitchen towels or layer of paper towels and dry thoroughly. - Source: Internet
  • Winter squash, planted somewhat later than summer varieties, mature much later, in the early fall. They have a much firmer skin, more like a rind, and it is not edible raw. These varieties tend to keep well, and they can be stored in a cool dry place over the winter. It is excellent roasted, added to soups and stews, and mashed. Many people also enjoy pumpkin pie, a classic winter squash food. - Source: Internet
  • Winter squash have thick, tough shells that protect the sweet, rich flesh inside which makes them excellent storage vegetables. No matter what variety of winter squash or pumpkin you choose, always pick squash that feels heavy for their size. Also, make sure to cook the squash properly to bring out its best flavor and texture. - Source: Internet
  • So what’s the deal with all of the other squash placed in crates around your local grocery store and farmers’ market? It turns out, there are actually 700 species of squash all under the plant family Cucurbitaceae. Most varieties termed squash are edible — pumpkins are simply an orange squash, and gourds or ornamental squash are for decoration. But those are just common terms we use day to day. To a farmer, pumpkin, squash, and gourd don’t really have any differences. - Source: Internet
  • This list of gourds and squashes provides an alphabetical list of (mostly edible) varieties (cultivars) of the plant genus Cucurbita, commonly called gourds, squashes, pumpkins and zucchinis/courgettes. Common names can differ by location. The varieties included below are members of the following species: - Source: Internet
  • Kabocha squashes are sweeter than the butternut squashes. The texture of the flesh is similar to a pumpkin and sweet potato. Kabocha is more commonly used in recipes of side dishes like soups. - Source: Internet
  • Carnival squash is a colorful acorn squash. The outer skin of a carnival squash is freckled with green, yellow, gold, and white. It is so attractive and eye-catching in appearance that it is used for decorative purposes. However, carnival squashes are not just used for decorations. Their taste improves upon storage which makes a great squash to be used in a variety of recipes. - Source: Internet
  • The scientific name of Chayote squash is Sechium edule and is also commonly known as mirliton squash. It is grown in many states of the U.S. including Florida, California, Louisiana, and all over East and South Asia. It is native to Latin America. - Source: Internet
  • Summer squash is one of the most prolific types of produce, with zucchini, yellow squash, and pattypan squash bursting into harvest and flooding the markets throughout the season. You’ll find baskets full of these summer squash varieties at your local farmers’ market. Summer squash is harvested before it fully matures, which means its skin is tender and edible. It doesn’t need much dressing up; prepare it simply with a few minutes in the frying pan or on the grill and you’ll have a stunningly fresh, seasonal side. - Source: Internet
  • Also known as Japanese pumpkin, kabocha squash has a knobby green exterior and intensely orange flesh. The kabocha is sweet its flavor is often described as a combination of pumpkin and sweet potato. Kabocha squash is primarily grown and eaten in Japan, South Korea, Thailand, and the United States. - Source: Internet
  • Look for this variety’s cylindrical shape in fall to early winter, since, unlike other winter squashes, it’s usually not available for all of the cold-weather months. It usually has a pale yellow base, with vertical stripes that are green, orange, or both. The flesh is very sweet and, well, delicate, and the skin is thinner than some other varieties, so no need to peel it. Simply halve lengthwise, scoop out the seeds, slice, toss with oil and spices, and roast; or, after removing the seeds, stuff it and roast. - Source: Internet
  • Winter squash is commonly available from late summer through the mid-winter months. Aside from this seasonality, winter squash differs from summer squash in that it’s generally sweeter, denser and more firm. Winter squash also has a harder outer skin. - Source: Internet
  • The luffa squash has green skin with spongy, light-brown colored interior. They are used to make sponges and loofahs. Dried fiber from luffa can also be used to make table mats, filters, sandals, and similar other products. - Source: Internet
  • It requires warm to hot temperatures to grow. The seeds should be planted when there are no chances of any more frost. The soil temperature should be 70 degrees when the seeds are planted. The Cocozelle squash should be planted in areas that receive at least 6 hours of direct, hot sunlight. Cocozelle squashes are heavy feeders hence they require a very rich and fertile soil for best growth. - Source: Internet
  • The name of this summer squash comes from the Italian term for squash, zucca. Zucchini is primarily light or dark green, although a golden hybrid variety exists as well. Zucchini is usually harvested before it reaches maturity, and a full-grown zucchini can measure more than a meter. Baby zucchini is preferred as it has a sweeter flavor and more navigable texture. Although it’s a staple in savory sides and salads, zucchini also works well in baked goods such as bread. - Source: Internet
  • Yellow squash are some of the most common types of squash and can come with straight or crooked necks. Although they’re available year-round, they’re considered a summer squash because they peak during warmer months. They’re so mild in flavor that they almost taste sweet, and their inner sugars emerge when cooked. tktkt - Source: Internet
  • How to use it: Buttercup squash is best steamed or baked, and it works well in curry dishes. Its skin is inedible and can be difficult to peel, so bake it first to soften it before scooping out the flesh to use in recipes like Buttercup Squash Coffee Cake. You can also mash buttercup squash to make a great variation of mashed sweet potatoes. - Source: Internet
  • Astia squashes are planted in fairly warm weather, after ensuring that the soil is warmed up to allow seed germination. When planting in containers, good, fertile soil should be used to sow seeds. The containers should be placed in an area that receives full sun. Moreover, the plants should be watered with caution because if the soil becomes too moist, the seeds will rot. - Source: Internet
  • Calabaza pumpkin requires very fertile soil to grow. The soil should be fertilized and treated with compost prior to planting. Like other winter squash varieties, it requires full sun exposure for maximum growth. - Source: Internet
  • Spaghetti squash is a winter squash that is native to Central America and Mexico. It has short vines that have an upright and a sturdy growth habit. The plant grows to be about 2 feet tall and 3 feet wide. Spaghetti squashes can range from tan yellow to orange in color. They have been named so because the flesh of these squashes is like spaghetti. - Source: Internet
  • White Cushaw Squash is also known as Jonathan Pumpkin. It produces a white colored fruit with faint green lines that are quite big in size. the fruit can weigh as much as 20 pounds. The skin of these squashes is very smooth, so much that they appear to be glowing. - Source: Internet
  • The word squash comes from the Narragansett word askutasquash, meaning “eaten raw or uncooked”,[3][4], and butternut from the squash’s nutty flavor. Although American native peoples may have eaten some forms of squash without cooking, today most squash is eaten cooked.[4] Native Americans believed that squash was so nutritious that they would bury their dead with it to sustain them on their final journey.[5] - Source: Internet
  • The Straightneck squashes prefer a soil that is rich in humus and is well-drained. The pH range of the soil that is suitable for the growth of Straightneck squash is 6.0 to 6.5. They require plenty of sunlight for growth and thrive best in areas that receive at least 6 to 8 hours of sunlight every day. - Source: Internet
  • Like other squash varieties, Delicata squash grows best in warm weather. According to the U.S Department of Agriculture, these squashes fall under hardiness zones 8 to 10. The seeds of Delicata squashes should be planted when the soil has warmed up to a temperature of at least 65 to 70 degrees. If the seeds are planted too soon when the weather is not warm enough, the seeds would rot and the frost would result in the seedlings to freeze. - Source: Internet
  • There’s no mistaking this teardrop-shaped, bright red-orange squash. It’s usually small to medium in size, and sometimes has a bit of tan vertical striping. The hard skin is fairly thin, so it’s easiest to cook it with the skin on, and then you can eat the skin or scoop out the flesh. The flesh is a bright yellow to orange, dense and creamy, sweet and nutty, with notes of chestnut (“kuri” is Japanese for chestnut). As with most winter squashes, you can roast it, slow cook, steam, or simmer, and it works well in both savory and sweet applications. - Source: Internet
  • Probably what comes to mind when we say “winter squash,” butternut has a long neck with a bulb at the end, and its tan skin belies the bright orange flesh underneath. Though the skin is technically edible, it’s usually peeled. Butternut is mild and sweet, with a nutty flavor–almost like sweet potato with butterscotch undertones. Butternut squash can be roasted, steamed, sauteed or even grilled, and used in any type of dish, whether left in chunks or pureed. For something different, try shredding it and making it into fritters, or spiralizing into noodles. - Source: Internet
  • How to use it: Because of its mild flavor, turban squash pairs well with a wide variety of foods, from pears and cilantro to ground beef and chicken. To prepare this type of squash, cut the turban section off and slice both sections into cubes. Then bake, roast or steam it and remove the skin once it’s cool. - Source: Internet
  • Large and bumpy, Hubbard squash has very hard orange, green or grey-blue skin, and sweet orange flesh. Because of its size, it’s usually sold pre-cut and seeded. Store it whole for up to six months. - Source: Internet
  • Raven zucchini is a bushy plant that does not spread vigorously all around the garden. These squashes are cylindrical in shape and are dark green in color. Their outer skin is glossy and smooth. The flesh is tender and pale. - Source: Internet
  • Other common names of Tromboncino squash are zucchetta rampicante, climbing crookneck, climbing zucchini, serpentine squash, trombetta, and trombolino d’albenga. It is used as a summer squash most often. However, it has a vining growth habit which is unlike other summer squashes and very much like winter squashes. - Source: Internet
  • Wash and cut squash into small pieces, remove seeds and peel. Cook until soft. Mash pulp or put through sieve. Cool by placing pan containing squash over crushed ice and stir until cool. Place in an appropriate freeze bag, or container, with 1/2-inch headspace; freeze. - Source: Internet
  • This yellow to light-green thin-skinned variety is shorter and wider than zucchini, with a somewhat sweeter taste. Kousa is a Middle Eastern variety (“kousa” means squash or zucchini in Arabic) that is traditionally stuffed with a mixture of ground lamb or beef and rice, then cooked in a tomato broth. But you can use it in any way that you would other summer squashes. - Source: Internet
  • Summer varieties tend to mature more quickly than winter types and typically have a thinner skin. They are tossed with pasta and salads, eaten with stir fries, and turned into chutneys. Some can be eaten raw and appears on vegetable platters. Summer squash is usually planted in the early spring for maturity in early summer and can be eaten through the summer. - Source: Internet
  • 7 / 12 Yevgeniya Shal/Shutterstock Round Zucchini These grapefruit-shaped summer squash taste exactly like regular zucchini, but their shape makes them more fun. Use them instead of peppers to create cheesy stuffed squash. You can also remove the top, spoon out the insides and use them as a serving bowl for soup. Look for softball-size squash for the most tender eating experience. - Source: Internet
  • Blue Banana squash varieties are shaped like a banana, only a lot larger. They have a slate-blue colored rind, having lighter colored stripes with deep orange flesh on the inside. The fruits are a large size, usually 20 inches long. The fruits are sweet in taste. - Source: Internet
  • The two-toned zephyr squash has a straight neck, a yellow stem, and a pale green end. It’s a hybrid squash—a cross between yellow crookneck, delicata, and yellow acorn squashes—that’s harvested in the summer. Not only is it visually striking, but its tender skin makes it a great squash to eat raw. - Source: Internet
  • Acorn squash can be recognized for its distinctive dark, ridged exterior and orange interior. It’s sweet and buttery, making a great simple vegetable side. Unlike other winter squash varieties, the skin of acorn squash is tender and flavorful, so there’s no need to peel this vegetable before roasting. It also boasts more calcium and potassium than other winter squash varieties, so this is one of the healthiest veggies you can cook this season. - Source: Internet
  • Unlike all other squash varieties that we have discussed above, these squashes grow well in cooler climates. It has been observed that when the weather becomes cooler, the productivity of these squashes sis greatly increased. As for the soil type, they are heavy feeders and they require a rich, fertile soil that is significant quantities of compost. - Source: Internet
  • Calabaza pumpkin is a winter squash. It is also known as calabassa or the West Indian Pumpkin. It is most commonly grown in tropical America, West Indies, and the Philippines. In Florida, Philippines, and Puerto Rico, Calabaza is a common name for Curcubita moschata. Curcubita moschata is known as ayote in Central America, auyama in Dominican Republic, zapaito in South America, and Calabash or squash in all English-speaking islands. - Source: Internet
  • Acorn squash is also known as pepper squash or Des Moines squash. It is a type of winter squash having distinctive longitudinal ridges on its outer green surface and a rich yellow-orange colored flesh. Acorn squashes are about four to seven inches long. - Source: Internet
  • They are summer-loving squashes and like other squash varieties, they should be planted when the last frost of the season has passed. The seeds should be planted in warm soil which has a temperature of at least 70 degrees. They require a well-maintained, well-watered, and fertile soil for maximum growth. - Source: Internet
  • The seeds of Straightneck squash would not germinate if the temperature of the soil is lower than 60 degrees. They are summer loving squashes and hence they need warmer temperatures o grow. The soil should be kept moist but not too wet until the germination of seeds occurs. They are high maintenance squashes that need to be watered twice a week. - Source: Internet
  • The tough skin masks a super sweet, golden yellow interior that’s perfect for a pie, puree, mash, or cake. The bumpy skin is typically a hazy blue or bright orange and the variety is the largest among edible squash, other than the field pumpkin. Unless you buy directly from a farmer, you can typically find this variety pre-cut because of its size. Easily substitute this pumpkin-like squash in any recipe calling for a winter squash. - Source: Internet
  • Yellow summer squash is a summer variety that is bright yellow in color. Unlike winter squashes, the yellow summer squashes do not spread vigorously. They are bushy plants that produce fruit within 7 weeks of planting. They are easy to grow. The best thing about these squashes is that the more you pluck them out, the more fruit they will produce. - Source: Internet
  • Don’t judge butternut squash by its dull, flesh-colored exterior. Cut it open and you’re greeted with a vibrant orange flesh that’s almost as buttery and sweet as pumpkin. A fall favorite, butternut squash is often pureed for silky smooth soup, but it’s also delicious sauteed, roasted, or pressure cooked, or in a carb-heavy dish like lasagna or casserole. - Source: Internet
  • Butternut squash (Cucurbita moschata), known in Australia and New Zealand as butternut pumpkin or gramma,[1] is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It is a good source of fiber, vitamin C, magnesium, and potassium; and it is a source of vitamin A. - Source: Internet
  • Not only is winter squash a sweet, rich addition to your menu, but it’s also loaded with nutrients, fiber, and healthy omega-3 fat. Ranging in size, shape, color, and flavor, winter squash can be prepared in endless different ways. You can sauté or roast squash for an easy side dish, purée it into soup, bake it into a pie, or make mini calzones. You can even eat the skin of some of the squash varieties. - Source: Internet
  • You’ve probably seen this trendy squash all over—it’s recently surged in popularity because, when baked and shredded, it bears a remarkable resemblance to spaghetti (but it’s a vegetable). The squash is large, round, and yellow, and once halved and roasted, the inside easily shreds to noodle-like strands. Make spaghetti squash when you’re looking for a healthier, yet still satisfying alternative to pasta. - Source: Internet
  • To prepare winter squash, remove the skin with a knife or vegetable peeler, cut it in half, and remove the seeds and fibers. (Here’s our guide to how to cut squash.) - Source: Internet
  • They grow best in rich, well-drained soil, under full sun exposure. They are planted in a group of two to three seeds that are planted about 2 to 3 feet apart. Pattypan squash is used in numerous recipes and is also used as a decorative container for some foods. - Source: Internet
  • Before the arrival of Europeans, C. moschata had been carried over all parts of North America where it could be grown,[4] but butternut squash is a modern variety of winter squash. It was developed by Charles Legget of Stow, Massachusetts, in 1944 who crossed pumpkin and gooseneck squash varieties.[6] - Source: Internet
  • Essentially a Japanese pumpkin, the kabocha squash gained a lot of attention last year from food and health brands. The flesh is very sweet — similar to a pumpkin or sweet potato — and the texture is velvety and creamy. The flavors are perfect for soups and purees, and add a richness that can’t be beat. The variety has undertones similar to a chestnut, making it the ultimate fall ingredient. - Source: Internet
  • It can be difficult to classify a pumpkin because it fits into so many different food categories: a pumpkin is technically a squash, a gourd, and a fruit. It can be cooked and baked or used decoratively. The round orange pumpkin is extremely versatile, and different parts of the squash—from the meat to the seeds—can be used for different purposes. - Source: Internet
  • They come in various shapes and sizes and all of them taste best when they are young and tender. Like all other squashes, these squashes are summer loving. The seeds should be planted when the last frost has passed and the soil has become warmer. Yellow summer squashes require full sun, rich, and consistently moist soil for best growth. - Source: Internet
  • Squash is a generic name for plants in the gourd family. All of these plants have soft flesh surrounding a seeded core, and many have hard skins. There are a dazzling array of edible varieties, which fall into the categories of summer and winter. All squashes are equally delicious, and they have myriad uses depending on the type and the goals of the cook. Members of this family range from the humble zucchini to the stringy spaghetti squash, two familiar examples of summer and winter varieties, respectively. - Source: Internet
  • This large, decorative squash variety has bumpy skin that can be green, orange, yellow, or all three colors in one. The blossom end features a turban-like cap, and the flesh tastes mild to sweet. Store whole turban squash for up to 3 months. - Source: Internet
Names And Pictures Of Different Squash - 25 Exciting Types of Squash To Grow & Eat Here are a few tips to help you find information about Delicata Squash: - Look for good places to get information about Pumpkin Sorts. This can be done in libraries, on websites, or even by paid journalists. - When looking for information about Pumpkin Sorts, it's important to know that there are different kinds of online sources, like Google and YouTube. Social media sites like Facebook and Twitter are also good places to look for information about 12 Types of Winter Squash—and Tips for How to Use Them.

Video | Names And Pictures Of Different Squash

To get the best information about Butternut squash, you should read to find out how true each source is.

This article has a few videos from different places about Squash Vegetable that will help you learn more about it. The Internet is a great place to find out about a wide range of things.

## Here are some crucial points concerning Crookneck Squash:
  • Names And Pictures Of Different Squash
  • Names And Pictures Of Different Kinds Of Squash
  • Names And Pictures Of Squash
  • Pictures And Names Of Different Types Of Squash
  • Squash Vegetable Types
Names And Pictures Of Different Squash - Patty Pans

With so many websites and forums that talk about 25 Exciting Types of Squash To Grow & Eat, it shouldn’t be hard to find what you need.

Most people are used to getting information about Types Of Winter Squash With Pictures in a very different way than this. It lets you look at the information about 120 Different Types Of Squash Premium High Res Photos and how it can be used in more detail. Names And Pictures Of Different Squash - How To Cook Different Types Of Squash ways to put information about 120 Different Types Of Squash Premium High Res Photos in a way that looks good and is useful. They can be used in business and marketing, and they can also be used to talk about Delicata Squash. So, we also give you some pictures about Squash Vegetable Types.

In the end, this article gives a summary of Pictures Of Green Squash. Also talked about are 15 Winter Squash and Pumpkins Varieties and Pictures Of Squash Plants, which you can use to compare how much you know about 8 Delicious Types of Squash.