How to Prepare Different Types of Squash

In our kitchens, fall means squash season. From acorn squash to the customary pumpkin, we love to cook, bake and roast up all types. And we have the recipes to prove it. 

When buying, choose a firm, unblemished squash with good colour. Avoid those that have soft spots. 

There are two major groups of squash: summer and winter. 

Summer squash, including green and yellow zucchini, crookneck, pattypan and yellow squash, have thinner and often edible rinds. They show up in grocery stores and farmer’s markets during the summer and are often eaten raw in salads or cooked into simple dishes. As summer squash gets older, the rind gets thicker and often becomes bitter. Try peeling the rind and then taste a bite of the flesh before putting it into a dish where bitterness may be noticed.  

Winter squash is harvested in the fall. These have hard, thick rinds and tough seeds that need to be scooped out. They may take more effort to prepare, but winter squashes are incredibly versatile. They can be baked, roasted, mashed, stuffed or added to soups and stews. 

Different winter squash can often be substituted for each other. Most of them have mild flavours and can be used in similar ways. Have a recipe that calls for buttercup squash? Try it with acorn, butternut, delicata, hubbard, or kabocha squash or even pumpkin.