Squash (Summer & Winter Squash) Glossary
Types of Squash - How To Purchase Squash - How To Prepare Squash

Check out all my many Squash Recipes.

Squash Equivalents::

1/3 to 1/2 pound raw unpeeled squash = 1 serving

1 pound peeled squash = 1 cup cooked, mashed

2-1/2 pounds whole squash = 2-3/4 to 3 cups pureed

1 pound trimmed squash = 2 cups cooked pieces

1 pound squash = 2 to 3 servings

12 ounces frozen squash = 1-1/2 cups

1 medium-size (15 to 20 pounds) pumpkin = 5 to 7 quarts of cooked pumpkin.

Purchasing and/or Choosing Squash:

Winter Squash:

Winter squash matures on the vine and develops an inedible, thick, hard rind and tough seeds. Choose firm, well-shaped squash that are heavy for their size and have a hard, tough skin.

Do not choose those that have sunken or moldy spots. Avoid squash with cuts or punctures in the skin. Also, slight variations in skin color do not affect flavor. A tender rind indicates immaturity, which is a sign of poor quality in winter squash varieties.

To Store Winter Squash:

Place whole winter squash on top of thick pads of newspapers in a cool, dry, well-ventilated location, preferably between 45 and 50 degrees F. Check on a regular basis for rot and use within three to six months depending on variety of squash.

Refrigerate tightly wrapped cut pieces of winter squash, such as banana, and use within 5 days.

Once a squash is cooked (by steaming or baking), the flesh of the squash can be stored frozen until needed.


To Prepare and Use Winter Squash:

Look for squash that feels heavy for its size and has hard, deep-colored skin free from blemishes.

All varieties are great for puréeing, roasting and baking. Once squash is cooked and mashed, it can be used in soups, main dishes, vegetable side dishes, even breads, muffins, custards and pies.
 

Summer Squash:

To Prepare and Use Summer Squash:

Thoroughly scrub each squash under running water until the skin feels clean. The 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.

To steam summer squash: 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.

To saute summer squash: Cook in butter over medium-high heat until barely tender. Season with herbs of your choice, salt, and pepper.

Cooking Winter Squash:

Winter squash can be cut in halves or pieces.

Dress any cooked winter squash with butter and herbs, a cream sauce, cheese sauce, maple syrup and nuts, marinara sauce or stewed fruit.

Any type of mashed or pureed squash can be used in the place of canned pumpkin in soups, pies, cookies or quick breads. Chunks of squash can be added to soups, stews and casseroles.

Squash pulp is also used for pies and may be prepared in casseroles, soufflés, pancakes, and custards.

Preparing Winter Squash: Too 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.

Using Water When Cooking Winter Squash: When water is used in cooking the squash, the quantity of water should be kept small to avoid losing flavor and nutrients.

Peeling Winter Squash:  Because this rind makes most squash difficult to peel, it's 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

Cutting Winter Squash:  Winter squash have a hard skin and flesh (this includes acorn, buttercup, butternut, calabaza, delicate, Hubbard, spaghetti, sweet dumpling, and Turban, as well as pumpkin).

To cut winter squash in half, grasp the squash firmly and use a sharp knife to slice through to the center. Then flip and cut the other side until the squash falls open. Remove and discard the seeds.

Hint: Place the whole winter squash in the microwave for three (3) minutes; then cut it easily, remove seeds, add butter, etc, and put into hot oven to bake. (Perforate with knife before putting in microwave so it won't explode.)

To Bake Winter Squash: Using a whole (1 to 1 1/2 pound) winter squash, pierce the rind with a fork and bake in a 350-degree oven 45 minutes.

Acorn and butternut squash are frequently cut in half, baked, and served in the shell.

Boil or Steam Winter Squash: 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.

To Make Squash Puree:  Cut winter squash (any type) in half lengthwise and remove seeds. Place squash, cut side down, in a shallow pan on aluminum foil or Silpat-lined baking sheet.

Bake at 350 degrees F. until squash is soft, approximately 45 to 60 minutes (depending on the size of your squash). Remove from oven and let cool.

When cool, scoop out the cooked flesh/pulp (discarding the shell), place the pulp in a food processor and process until smooth.

Measure out the amount you need for your recipe, and reserve any remaining pulp (either in the refrigerator or freeze) for other uses. NOTE: This Squash Puree may be substituted in any recipe that calls for pumpkin puree.

To Microwave Winter Squash: Place halves or quarters, cut side down, in a shallow dish; add 1/4 cup water. Cover tightly and microwave on HIGH 6 minutes per pound.

Whole Squash - Poke squash all over with a fork. Microwave the squash at full power (High) approximately 5 to 10 minutes (depending on size of squash).

Testing Winter Squash for Doneness: Test for doneness by piercing with a fork. Fork should easily pierce peel and flesh. Let sit until cool enough to handle, cut in half lengthwise, scoop out seeds (if needed), and proceed with recipe or eat.

Freezing Squash:
(Cocozelle, Crookneck, Pattypan, Straightneck, White Scallop, Zucchini)

Freezing summer Squash:

Choose young squash with tender skin.

Wash and cut in 1/2-inch slices. Water blanch 3 minutes. Cool promptly, drain and package, leaving 1/2-inch headspace. Seal and freeze.

Grated Zucchini (for Baking) – Choose young tender zucchini. Wash and grate. Steam blanch in small quantities 1 to 2 minutes until translucent. Pack in measured amounts into containers, leaving 1/2-inch headspace. Cool by placing the containers in cold water. Seal and freeze.

If watery when thawed, discard the liquid before using the zucchini.
 

Freezing Winter Squash:

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" headspace; freeze.

Favorite Squash Recipes:

Check out all my many Squash Recipes.

Remember that different types of winter squash may be substituted for each other in your favorite squash recipes.

Toasted Squash and Pumpkin Seeds:

NOTE: All squash seeds are edible and delicious to eat. Prepare as for pumpkin seeds.

Squash and Pumpkin seeds are a great healthy snack and a delicious addition to salads, granola or trail mix.

(2)  Throw the whole mess (fibers and seeds) in the oven and once they are dried out, the seeds separates very easily. If you want to use this technique, roast the fibers and seeds together, spread in an even layer on a baking sheet, at 375 degrees F. until the fibers dry out and fall away from the seeds

To roast or toast: Coat 1/2 cup of seeds with 1 teaspoon olive oil and 1/2 teaspoon seasoning of your choice. NOTE: You can use any seasoning blend you like. Adjust the amount to your taste buds.

Place in 250 degree F. oven for about 1 hour, stirring every 15 minutes. They are done when they are light brown in the toasted.

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!
 

Acorn Squash - Easily found in supermarkets. As its name suggests, this winter squash is small and round shaped like an acorn. One of my favorite baking squashes, it's easy to slice into halves and fill with butter. A small acorn squash weighs from 1 to 3 pounds, and has sweet, slightly fibrous flesh. Its distinct ribs run the length of its hard, blackish-green or golden-yellow skin. In addition to the dark green acorn, there are now golden and multi-colored varieties.

Available year round

Ambercup Squash - A relative of the buttercup squash that resembles a small pumpkin with orange skin. Bright orange flesh has a dry sweet taste. Peel it, cube the flesh, roast it, and serve like cut-up sweet potatoes. Has an extraordinarily long storage life.

Available June to November.

Photo from Veseys.com

Autumn Cup Squash - A hybrid semi-bush Buttercup/kabocha type dark green squash. Rich flavored flesh and high yields. Fruit size 6 inches with a weight of about 2 to 3 pounds.

Flesh is yellow/orange meat that is stringless, dry, and sweet.

Available September through December.

Banana Squash - In shape and skin color, this winter squash is reminiscent of a banana. It grows up to two feet in length and about six inches in diameter. Its bright orange, finely-textured flesh is sweet. Banana squash is often available cut into smaller pieces.

Available year-round - peak season lasts summer through early fall.

Butternut Squash - Easily found in supermarkets. Beige colored and shaped like a vase or a bell. This is a more watery squash and tastes somewhat similar to sweet potatoes. It has a bulbous end and pale, creamy skin, with a choice, fine-textured, deep-orange flesh with a sweet, nutty flavor. Some people say it is like butterscotch. It weighs from 2 to 5 pounds. The oranger the color, the riper, drier, and sweeter the squash.  Butternut is a common squash used in making soup because it tends not to be stringy.

Available year-round - peak season lasts from early fall through winter.
 

Buttercup Squash - Buttercup Squash are part of the Turban squash family (hard shells with turban-like shapes) and are a popular variety of winter squash. This squash has a dark-green skin, sometimes accented with lighter green streaks.

Has a sweet and creamy orange flesh. This squash is much sweeter than other winter varieties. Buttercup Squash can be baked, mashed, pureed, steamed, simmered, or stuffed and can replace Sweet Potatoes in most recipes.

Available year-round - peak season lasts from early fall through winter.
 

Carnival Squash - Cream colored with orange spots or pale green with dark green spots in vertical stripes. Carnival Squash have hard, thick skins and only the flesh is eaten. It is sometimes labeled as a type of acorn squash.

The delicious yellow meat is reminiscent of sweet potatoes and butternut squash and can be baked or steamed then combined with butter and fresh herbs. Also great in soups.

Available year-round - is best late summer through early fall.

Delicata Squash - Also called Peanut squash and Bohemian squash. This is one of the tastier winter squashes, with creamy pulp that tastes a bit like corn and sweet potatoes. Size may range from 5 to 10 inches in length. The squash can be baked or steamed The thin skin is also edible.

The delicata squash is actually an heirloom variety, a fairly recent reentry into the culinary world. It was originally introduced by the Peter Henderson Company of New York City in 1894, and was popular through the 1920s. Then it fell into obscurity for about seventy-five years, possibly because of its thinner, more tender skin, which isn't suited to transportation over thousands of miles and storage over months.

Available year-round - is best late summer through early fall.

Fairytale Pumpkin Squash - French name is "Musquee de Provence." The fruits are flattened like a cheese but each rib makes a deep convolution. The Fairytale Pumpkin is a very unique eating and ornamental pumpkin. It's thick but tender, and the deep orange flesh is very flavored, sweet , thick, and firm. It is 115 to 125 day pumpkin and takes a long time to turn to it's cheese color. The distinctive coach-like shape and warm russet color make it perfect for fall decorating too.

Photo courtesy of Melissa's/World Variety Produce, Inc

Gold Nugget Squash - A variety of winter squash, which is sometimes referred to as an Oriental pumpkin that has the appearance of a small pumpkin in shape and color. It ranges in size from one to three pounds. Golden nugget squashes are small, weighing on average about 1 pound. Both the skin and the flesh are orange.

Gold Nugget Squash may be cooked whole or split lengthwise (removing seeds). Pierce whole squash in several places, and bake halved squash hollow side up.

Available year-round - is best season is late summer through early winter.
 

Gray Hubbard Squash

Green Hubbard Squash

Hubbard Squash - The extra-hard skins make them one of the best keeping winter squashes. These are very large and irregularly shaped, with a skin that is quite "warted" and irregular. They range from big to enormous, have a blue/gray skin, and taper at the ends. Like all winter squash, they have an inedible skin, large, fully developed seeds that must be scooped out, and a dense flesh.

Hubbard squash is often sold in pieces because it can grow to very large sizes. The yellow flesh of these tends to be very moist and longer cooking times in the oven are needed. They are generally peeled and boiled, cut up and roasted, or cut small and steamed or sautéed. It's perfect for pies.

Kabocha Squash (Also known as a Ebisu, Delica, Hoka, Hokkaido, or Japanese Pumpkin) - Kabocha is the generic Japanese word for squash, but refers most commonly to a squash of the buttercup type. This squash has a green, bluish-gray or a deep orange skin. The flesh is deep yellow.

Kobocha Squash may be cooked whole or split lengthwise (removing seeds). It has a rich sweet flavor, and often dry and flaky when cooked. Use in any dish in which buttercup squash would work.

Available year-round.
 

Inside of Spaghetti Squash after cooking. The squash looks like cooked noodles and may used in place of regular noodles.

Spaghetti Squash (also called vegetable spaghetti, vegetable marrow, or noodle squash) - A small, watermelon-shaped variety, ranges in size from 2 to 5 pounds or more. It has a golden-yellow, oval rind and a mild, nutlike flavor.

The yellowiest Spaghetti squash will be the ripest and best to eat. Those that are nearly white are not very ripe.

Although it may seem counterintuitive, larger spaghetti squash are more flavorful than smaller ones.

When cooked, the flesh separates in strands that resemble spaghetti pasta.

To prepare spaghetti squash, cut the gourd in half lengthwise and remove the seeds, then bake or boil it until tender. Or, wrap it in plastic wrap and microwave on high for 10 to 12 minutes. Once cooked, use a fork to rake out the "spaghetti-like" stringy flesh (all the way to the rind), and serve.

Spaghetti Squash can be stored at room temperature for about a month. After cutting, wrap in plastic wrap and refrigerate up to 2 days. Spaghetti squash also freezes well.

Available year-round - season early fall through winter.

Sweet Dumpling Squash - This small, mildly sweet-tasting squash resembles a miniature pumpkin with its top pushed in. It has cream-colored skin with green specks. Weighing only about 7 ounces, it has sweet and tender orange flesh and is a great size for stuffing and baking as individual servings.

Sweet dumplings are tiny but great for roasting and presenting whole.

Available throughout the fall.

Photo courtesy of Melissa's/World Variety Produce, Inc

Turban Squash - Named for its shape. Turban Squash has colors that vary from bright orange, to green or white. It has golden-yellow flesh and its taste is reminiscent to hazelnut. Has a bulblike cap swelling from its blossom end, come in bizarre shapes with extravagant coloration that makes them popular as harvest ornamentals.  

It is popular for centerpieces, and its top can be sliced off so it can be hollowed and filled with soup. A larger variety of the buttercup squash, the turban has a bright orange-red rind. Its flesh and storage ability are comparable to the buttercup squash. Use in recipes that call or pie or sugar pumpkin.

Available year-round - season is late summer through early fall.

A Primer on Winter Squash, North Coast Cooperative.