They can be a tasty side dish, they can transform into noodles, they can be the base for soup, they can even turn into dessert–squashes are abundant, varied, and versatile.
We think of them as a vegetable, because they usually show up in savory applications. But botanically, it’s a different story. Vegetables are typically the roots, leaves or stems of a plant, with seeds that grow separately from the edible part; squashes are actually fruit, since their seeds are inside.
The dozens of varieties of squash can be divided into two categories: Summer and winter. Summer squash grows in warmer months and are harvested before the rind hardens. With winter squash, the seeds have matured and the rind has hardened when they’re harvested, so they can be stored and used during the cold-weather months.
Speaking of the seeds, with winter squash, you can toss the seeds with oil and spices and roast them, just as you would with pumpkin seeds.
Here are some popular and less-common winter and summer squashes, and delicious ways to use them.
Types of Squash
Winter Squash
Butternut
Probably what comes to mind when we say “winter squash,” butternut has a long neck with a bulb at the end, and its tan skin belies the bright orange flesh underneath. Though the skin is technically edible, it’s usually peeled. Butternut is mild and sweet, with a nutty flavor–almost like sweet potato with butterscotch undertones. Butternut squash can be roasted, steamed, sauteed or even grilled, and used in any type of dish, whether left in chunks or pureed. For something different, try shredding it and making it into fritters, or spiralizing into noodles.
Related: 58 Best Butternut Squash Recipes
Acorn
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