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  Hard winter squash come in such a variety!  Usually baked whole or cut in half (at 325 or 350 for an hour or so) with the seeds scooped out; you can also sauté or steam them as a side (even mix up a couple different kinds) or boil to make a delicious creamy soup.  

Acorn Squash is named for it's acorn shape.  It is sweet and nutty in flavor and is a source of beta-carotene and vitamin C.

  
Spaghetti Squash got it's name from the long strings of spaghetti that forms once cooked.  You can steam or bake it whole (for about an hour to an hour and a half at 350 F, pierce skin first if you can) until tender.  Instead of baking it, you can boil it whole and covered until soft.  Then cut it in half (lengthwise), scoop out the seeds, and gently fork out the strands.  Serve it like spaghetti with butter and garlic or tomato sauce.  Also called a Calbash or Vegetable Spaghetti.  Try this healthful Spaghetti Squash Casserole.  


Buttercup Squash got it's name from it's shape of a cap on the bottom.  It is sweet and mild but not as sweet as the Butternut and it's a little dry. 

 


Butternut Squash is creamy, sweet, moist, nutty and delicious.  Since it has a softer skin, you can peel it raw to chop into pieces for a sauté.  I usually cut it in half (scoop out the seeds) and bake it at 375 or 400 F with a little butter, salt, brown sugar (or maple syrup) and cinnamon for about an hour (test at the 40 minute mark) or until tender.  Then I broil it a few minutes to caramelize it.  You could also roast it cut side down on the sheet pan to caramelize it and get all the water out of it.  Scoop and serve it, mash it, or puree it with brown sugar or maple syrup, a scrape of fresh nutmeg, a shake or two of cinnamon, a splash of vanilla and a little butter - maybe add some orange juice and/or orange zest too!  It's a wonderful side dish that even kids enjoy!  This complex carbohydrate is a source of vitamin C, magnesium, manganese, potassium and has a good amount of beta-carotene.  Try this Butternut Squash gravy over pasta, this Butternut Squash Puree, Pumpkin Seed Butternut Squash Soup, Butternut Squash Soup, Butternut Squash Soufflé, Risotto with Butternut Squash, Gorgonzola and Toasted Pecans, Butternut Squash and Ginger Puree, or Butternut Squash and Sage.

  
Carnival Squash is so named because it is quite colorful, can be prepared many ways, and presents beautifully. It has a pleasant, mild flavor.

Carnival Squash Soup with Fried Sage & Parmesan

  

Sweet Dumpling Squash is sweet as honey and round like a dumpling.  Smaller in size, pretty to look at and delicious to eat, it's perfect for serving individual portions at your dinner party.  Bake whole or cut off the tops (scoop out seeds) and add some spices and butter and bake them.  Then put the tops back on for presentation on each person's plate.  Better yet, bake them and then take others and make soup out of them and use these as individual serving bowls for a Sweet Dumpling Squash Soup.  I read that even the peel can be eaten!

 
Delicata Squash or the Bohemian squash is creamy, sweet, moist, and rich with yellow flesh that tastes like a sweet potato.  It's a good source vitamins A and C, potassium and iron.  It is an heirloom variety and considered one of the best for flavor.  Try this recipe for Delicata Squash.  
Kabocha Squash, or the Japanese Pumpkin, is tender, creamy, fragrant, and sweet.  Not pretty to look at with a dull green bumpy skin, it more than makes up for it in flavor!  It tastes sweet potato and is one of the most flavorful of the hard squash.  
Bellevue Butternut Squash is a hybrid between a Butternut and a Pumpkin with a sweet nutty flavor.  Cut up the pieces and add onions and maybe peppers, garlic, salt and pepper and roast or grill it covered for about a half an hour.  Or cut it up and use in a creamy lowfat soup.  
Pumpkin is a favorite in October and November for pies and Jack O' Lanterns.  Canned pumpkin is convenient but is not as pretty on your counter or on your table as a soup tureen.  The Pumpkin Pie or Sugar Pumpkins are smaller, sweeter and creamier and are perfect for soup or as a pureed side dish.  There are even a few miniature varieties that can be eaten raw!  
Summer Squash include Zucchini and Yellow squash which are quite different from hard winter squash.  
 

Squash Facts:

  

 		 Nutritionally: Generally, hard winter squash has vitamins A and C, beta carotene, potassium, and iron.  
  How to choose: Squash should be heavy for their size.  The skin color should be dull but deep with round dry stems; it should be free of bruises.  
How to store:   They will last up to 6 months in a very cool airy place if you do not bruise the skin.  Do not wash it until ready to use.  I keep mine on my counter as it's decorative too and I use it within several weeks.  Once you cut it, you can keep it in the fridge for about a week.  Once cooked, it freezes well and can be reheated easily.
  Fun Facts:  Pumpkins are not vegetables; they are fruit!  
  Recipes:  Simply bake and add butter (or not), salt and pepper and maybe a shake of cinnamon for a delicious side dish of any squash.

Pumpkin Soup:  Can use Carnival, Bellevue or Butternut Squash instead.  You'll need 2 pumpkins for this - one you cut up and use the flesh for the soup base, the other you bake at 350 F after cutting off the top, taking out the seeds, adding butter, pumpkin pie spice or cinnamon and nutmeg, and cumin.  Bake it for an hour or so until tender but still nicely shaped.  I use this as my soup tureen to serve my soup!  Sauté onions and garlic until translucent in butter and olive oil.  Add pumpkin chunks and potato chunks and sauté.  Add chicken stock and simmer covered until tender.  Use a handheld blender to smooth and add milk to desired consistency.  Taste and add pumpkin pie spice or cinnamon and some fresh nutmeg, salt and pepper.  You can add brown sugar or maple syrup for additional sweetness and simmer.  Put soup in the other pumpkin and put top back.  When serving the soup, dig out pieces of the baked pumpkin so that there are some chunks in the soup.

Found this nice Squash Stuffing that uses Squash, Onions, Celery, Greens, Garlic and Eggplant.

Found this Granny Smith Apple - Butternut Soup

Pumpkin Pie is easy to prepare with canned pumpkin but you can use the real thing. 

Try this Squash Soufflé.  Sounds yummy.

Trax Farms Squash Recipes

  
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