Types Of Squash
Information On The Different Types of Squash
No matter the season, there are always some types of squash available for your eating and cooking enjoyment. Summer squash can bruise easily, and have a thin skin, you will want to try to find firm squash with skin that is taut and free from blemishes. The smaller varieties of summer squash are tender and sweeter. Summer varieties also usually have more fluid in them, so they are moister to eat. Make sure you use summer squash soon after they are harvested - it can store for about a week, and then it may start to soften and wrinkle.
Winter types of squash, by contrast, have thick, hard rinds. They are very hardy, and it's harder to get them cut in half when you're ready to eat them. Their thick skins make it easier to keep them for longer periods of time - winter squash can keep for months, as long as they are in dark, cool places. They are also drier than summer squash, since they have less water content.
Acorn squash is usually one of three colors - white, gold and green. They are compact in size, and one squash can make one large or two smaller portions. You can hollow out the halves after you bake them, and use them as bowls for stuffing, rice or other dishes. Acorn squash tastes a lot like buttercup squash, and you can generally use one or the other in recipes that call for either one. Acorn squash is usually available year-round.
The Queensland Blue Winter squash is gray-teal skin and flesh that is bright orange. It tastes a lot like pumpkin and related types of squash, and you can use it in pumpkin recipes.
The Red Kuri squash is shaped like a tear-drop, and it has a smoother texture of flesh than the butternut squash. It has a chestnut flavor, and it makes an excellent base for soup, which you can pair with other side dishes.
The Pumpkin is one of the best-known types of squash, and makes people think of Halloween and autumn festivities. These squash are as ornamental as they are edible, since most people making pumpkin dishes use the canned variety, rather than messing with the innards of a pumpkin. There are many different varieties of Pumpkins, with colorful names like Cotton Candy and Baby Boo.
The Warty or Pebbled squash is named for the bumps some of them have on their exterior. The pebbles seem to make the squash even more attractive, and they don't affect the taste.
The Sunburst squash is also known as the Pattypan squash. They come in white, green and yellow. Their edges are scalloped, and they have tender meat and a thin skin. You can cook these in the microwave, on the stove or in the oven, but they are also tasty raw, and make a nice garnish.
Different types of squash are used for different purposes, but they all seem to have a place in someone's recipes.