SOME OF THE POPULAR SQUASH VARIETIES AND WHAT TO DO WITH THEM:

SOME OF THE POPULAR SQUASH VARIETIES AND WHAT TO DO WITH THEM:

Acorn:
This is the most common variety, but there´s also a yellow, cream and multicolored acorn with green, cream, gold, white and orange flesh. Its skin is hard and ridged, making it impossible to peel before cooking, but its sweet, dry flesh makes it ideal for baking and also great for stuffing.

Butternut:
The skin is thin, making it easy to peel. Especially good cubed and baked, but its small cavity makes it difficult to stuff. Has a delicious creamy, satiny texture. Good in soups and stews.

Buttercup:
Its rich orange flesh is fine-textured and has a sweet, nutty flavor. Prepare like you would an acorn squash. Good for soups, purees and baked goods, especially cakes.

Delicata:
Try halving it and roasting with a sprinkling of butter, fresh lime juice and chili powder.

Hubbard:
This one´s a big boy, or can be, often weighing up to almost 40 pounds. The larger, irregular-shaped ones are sold precut, but you can always find a nicely shaped smaller one. Comes in a rich orange, dark green or a subtle sage shade. The flesh has a tendency to be dry, but it´s also quite sweet and flavorful. Best when it´s quartered, seasoned and baked covered, then mashed with cream and butter.

Pumpkin:
For eating, select the pie pumpkin or sugar pumpkin. Great in pies, breads, soups and as a pasta filling. The miniature Jack-Be-Littles are perfect for stuffing.

Spaghetti:
This squash gets its name from its flesh, which once baked is scraped with a fork to produce spaghetti like strands. Toss with some freshly grated Parmesan and butter, or dress with a light tomato sauce.

Turban:
When you see this squash, you´ll understand its name.Sometimes called Turk´s Turban, its brightly colored shell makes a spectacular presentation, especially for serving soup made from the rich flesh. Can be used in most recipes that call for pumpkin or butternut. Also great in baked goods or purees.

* Hope that takes some of the guesswork out of these favorites for you.

Thanks to-Tracy Rhodes