21 Types of Squash: Guide to Summer and Winter Squash

Squash refers to five domesticated species of vining plants within the greater Cucurbita genus of gourds native to the Andes and Mesoamerica. While you may find squash next to vegetables at the grocery store, botanists classify squash as a fruit because it is a product of a plant’s flowers and contains seeds. Squash fruits vary in size, shape, and color, but they all have dense, fibrous flesh and edible skins. Winter varieties of squash have hard rinds that allow you to store them for several months after harvesting, while summer varieties have thinner rinds and spoil comparatively quickly.

Common summer squash varieties include:

1. 1. Green zucchini: The most recognizable of the bunch, green zucchini have dark green, thin skin, a mild flavor, and a long, cylindrical shape.
2. 2. Yellow zucchini: While they are similar to green zucchini in size and flavor, yellow zucchini have golden, yellow skin and a green stem top.
3. 3. Yellow crookneck: With a slightly higher water content than conventional zucchini, crookneck squash have swollen, round bases that taper into curved, swan-like necks.
4. 4. Zephyr squash: Zephyr is a straightneck hybrid of yellow crookneck, delicata, and acorn squash. Its slender body is yellow at the stem and turns a pale green toward the blossom end.
5. 5. Pattypan squash: The flying saucers of the squash universe, pattypans are pale, scallop-edged, and typically small enough to fit in the palm of your hand.
6. 6. Round zucchini: Round zucchini are just like green zucchini with the exception of their round shape.
7. 7. Cousa squash: A star player in Middle Eastern cuisine, cousa squash are slightly more bulbous than zucchini and taste a bit sweeter. Their pale green skin is extremely tender and very thin.
8. 8. Tromboncino squash: Also known as zucchetta, tromboncino squash is an Italian heirloom cultivar that technically grows like a winter squash but is harvested early enough to be used as a summer variety. Tromboncino has a twisty, bulbous body that can grow up to three feet long.

Popular winter squash varieties include:

1. 1. Butternut squash: The sweetest of the winter squash varieties, pear-shaped butternut squash have orange-yellow flesh and notoriously tough-to-peel rinds.
2. 2. Acorn squash: Featuring a mild, nutty flavor and glossy dark green edible skin, acorn squash have a deep cup that’s perfect for stuffing with whole grains or a few pats of butter and a teaspoon of brown sugar.
3. 3. Delicata squash: Small, oblong delicatas, also known as sweet potato squash, are immediately recognizable for their yellow skin with green stripes. The seeds are easy to remove and the skin is edible, adding a nice crackling chew when roasted.
4. 4. Kabocha squash: With deep green skin and sweet, dark orange flesh similar to that of a pumpkin or sweet potato, kabocha squash is a Japanese squash variety sometimes referred to as “Japanese pumpkin” in the United States.
5. 5. Sweet dumpling squash: Pint-sized and streaked with bright orange or green stripes, sweet dumpling squash have a sweetness not unlike peak-season corn. Thanks to their size, they work especially well for single-serving preparations.
6. 6. Hubbard squash: Hubbards are large in size with a hard, bumpy exterior that ranges from pale seafoam green to dark bluish-gray. The flavor of Hubbard squash is comparable to pumpkin. They make fantastic hearty soups and work equally well in baked goods like pies or muffins.
7. 7. Red kuri: Red kuri squash belongs to the Hubbard squash group and looks a bit like a swollen acorn missing its cap or a rusty-red chestnut. Just like a chestnut, its flavors deepen with a good roast.
8. 8. Buttercup squash: With deep blue-green skin and pale white stripes, buttercup squash is much like a thin-skinned pumpkin with firm, sweet flesh and roastable seeds.
9. 9. Spaghetti squash: This delicate, pale yellow squash has stringy, loose flesh and a mild flavor. Spaghetti squash is often paired with pasta sauce since its texture mimics noodles or angel hair pasta.
10. 10. Turban squash: Turban squash features a puffed top, deep orange flesh, and a mild, nutty flavor similar to that of pumpkin.
11. 11. Banana squash: Pinkish gold banana squash can get quite long—up to three feet. Its earthy, slightly sweet flavor makes it a good alternative for recipes that call for butternut squash or kabocha. It has close-textured, smooth flesh that’s great for roasting.
12. 12. Carnival squash: A flavorful hybrid of acorn and sweet dumpling squash, carnival squash is a stubby, round, cream-colored variety that's bespeckled with green and orange flecks. The soft orange flesh has a sweet, nutty flavor.
13. 13. Sweet pumpkin: Also known as sugar pumpkins and closely related to the equally versatile Long Island cheese pumpkin, sweet pumpkins are smaller and sweeter than the jack-o’-lantern carving variety. With deep orange flesh and a sweet flavor, they’re perfect for pumpkin pie.

Roasted, sautéed, mashed, or puréed, there are many ways to prepare squash and just as many squash recipes.

• Roast squash in the oven. For varieties with tougher skin, roasting in the oven is a great way to soften and transform the woody interior to a creamy and lightly sweet consistency. Cut your squash in half, scoop out the seeds, drizzle with olive oil, and season with salt and pepper. Roast cut-side down on a baking sheet at 400 degrees Fahrenheit until you can insert a knife easily into the outer skin—about 30 to 60 minutes depending on the variety. Remove the squash from the oven and let it cool.
• Microwave your squash. You can cook more delicate varieties like spaghetti squash, acorn squash, and delicata in the microwave. This is a fast and easy option if you plan on puréeing or mashing your squash for other preparations. Cut and core your squash, then place it cut-side down in a microwave-safe dish. Cook the squash on high for five minutes at a time until it’s completely soft and cooked through.
• Cook squash on the stovetop. Sautée summer squash on the stove top to achieve a similar texture to roasting. Simply slice squash into wheels, half-moons, or quarters, then cook in one to two teaspoons of olive oil over medium heat until lightly browned and tender. For savory dishes, season your sautéed squash to taste with salt and pepper.

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