KITCHEN TIPS & TECHNIQUES

Squash Buyer's Guide

squash buyer's guide

How to choose from seven easy-to-find types of squash

Although available all year, winter squash is best enjoyed during harvest season—late summer through early winter. Choose very hard squash: press firmly all over to make sure the rind isn’t soft (a sign of immaturity or improper storage.) During harvest season, look for vivid colors—the skin color should not look washed out. Later in the year, after the squash has been stored, the skin color may fade as the flesh becomes sweeter. Regardless of the season, the skin should not look shiny—a sign that it’s either underripe or that it’s waxed, possibly masking bad quality. Choose squash with a remnant of the dried-out stem still attached, like a small knob at one end. A missing stem can be a sign of mold and bacteria growth inside. Store in a cool spot with good air circulation (not the refrigerator, but a cool pantry or cellar) for up to a month. If you buy precubed squash at your market, make sure the pieces are dry, firm and vivid in color. Avoid those that look wet or desiccated with sunken striations in the flesh.

A Guide to Common SQuash Varieties
	Acorn: A moderately sized variety almost always available in supermarket bins even in the summer. The flesh can be watery; prolonged cooking concentrates the flavor.

	Buttercup: An old-fashioned squash with a characteristic little cap at the stem; full of natural sugars and fiber, a delectable treat in midwinter.

	Butternut: Perhaps the most versatile winter squash, sweet and light when cooked but also substantial—thus able to stand up to both long cooking and quick sautés.

	Hubbard: Available in blue or gold varieties with somewhat warty skins. Ranges in size from 5 to 40 pounds; perfect cubed and roasted or for purées.

	Kabocha: Actually a name for a set of squash varietals from Japan with consistently deep, honey-scented flavors.

	Red Kuri: Now sometimes called “red curry,” a relative of the kabocha with many seeds, less meat and with a deep, pear-scented taste.

	Spaghetti Squash: Oblong and mild in flavor, when cooked its flesh yields myriad threads, sort of like little spaghetti strands, best removed with a fork.

Photos Courtesy of Melissa’s World Variety Produce

dotted line

Stay current with the latest issue of EatingWell. Subscribe Risk-Free Now!

USER COMMENTS — Add Your Comment

Thank you for educating me, I didn't know that they were so many different squashes. WOW! Thanks. I love all your recipes.Thanks, Thanks.

Gladys M. Lein, West Linn, OR

Raised in rural Kentucky - we ate a squash which my family referred to as "Cushaw" - Extrememly hard shell - meat that was a cross between Pumpkin and butternut squash. Have you heard of this and what are they really called. Here in Georgia the markets call them a gourd - but they are mighty good eating.

Kandi Verro, Marietta, GA

I adore squash of any kind but specially the cabocha and hubbard w/c we happen to grow in my native country Philippines.we used them in one of our native dish a big favorite called pinakbet,mixed with other veggies like okra,long green beans,bitter gourd,eggplant.sauteed with garlic,ginger,onions and best with lean pork but can be ommitted for vegetarian.don't forget the kosher salt for taste.thanks so much for all the recipes. love them.

Ivy Lagrana, Maple, ON