10 Types of Summer Squash and How to Cook With Them Allrecipes

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Peel and cut the squash into chunks. Place in a saucepan and cover with water. Bring to a boil and cook until the squash is tender. Let the chunks cool, then scoop out the flesh and purée in a food processor or mash it. To use the purée in pies, pass it through a strainer or sieve to remove any fibers or chunks. 4.

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1. Chayote Squash. This lesser known squash originated in Mexico, but it is now grown all over the world. Chayote is low in calories and has a taste similar to that of a cucumber, making it versatile for grilling, sautéing, baking, or using in soups. You can even use it to add a nice crunch to salads.

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5. Kabocha Squash. This Japanese squash has a squatty shape, green rind, and orange flesh. The dense flesh and sweet flavor makes it well-suited for mashing and using in baked goods. It is also commonly used in soups, and is primarily grown and eaten in Japan, South Korea, Thailand, and the United States.

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Naturally low in fat and calories, the winter squash family delivers significant nutritional benefits. For example, one cup of baked butternut squash is rich in vitamins A (from beta carotene), B6.

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Typically thought of as a summer or fall vegetable, squash is actually a member of the gourd family which is classified as a fruit. Winter squashes include varieties like acorn squash, spaghetti squash, and (everyone's fall-time favorite) pumpkin. While most have a thick, tough outer skin that allows them to survive throughout the colder.

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16. Golden Egg. 'Golden Egg' is an early-maturing and prolific summer squash hybrid with a bright yellow hue. The eye-catching fruits of this cultivar are egg-shaped, with greenish-white flesh, and a sweet and nutty flavor. These are best when picked at four inches long, and are excellent for stuffing.

10 Types of Summer Squash and How to Cook With Them Allrecipes

Big Max squash is a large variety of pumpkins that can exceed 100 pounds (45 kg) and 20 inches in diameter under ideal growing conditions. They are often bright orange with fine-grained, yellow-colored flesh to be 3 or 4 inched thick! The skin is deeply ribbed, making them good for storing as well.

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Winter squash. This hybrid crosses two types of squash - Spaghetti Squash and Delicata - for sweet and nutty spaghetti-squash-like strands in a beautifully striped exterior. Medium in size, Stripetti weighs in at 4-5 pounds. Stripetti is a newer hybrid squash, developed around 2010 in Colorado.

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Get our best squash recipes . Preheat oven to 350 degrees F. Using a sharp, sturdy knife, cut the winter squash in half. Use a large, sturdy spoon to remove the seeds. Place the squash halves in a shallow roasting pan, cut sides up. Place 1 tablespoon butter in each squash half.

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Patty pan squash is a summer squash variety with a unique, flattened shape and scalloped edges. It's named for the scalloped mold used to create specialty patty cakes. These adorable little squashes come in white, green, and yellow and have a slightly sweet flavor, especially when picked very young.

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It has a smooth, inedible light-tan skin, a distinctive fat neck and a bulbous bottom. USES The sweet, nutty-tasting flesh is concentrated in the neck, so buy ones with large necks and small bulbs.

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It typically weighs 12 to 15 pounds, and sometimes more! This winter squash variety has a round center and pointed tips, with bumpy flesh that may be blue-green, dark green, or orange. Because of its large size, it's an excellent decorative squash, though its orange, somewhat grainy flesh is also well-suited to soups and purees. Red Kuri Squash

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Arrange squash slices in a single layer in a large shallow roasting pan or sheet pan. Drizzle with olive oil and sprinkle with salt and pepper; toss to coat. Broil the squash about 5 inches from the heat for about 3 to 5 minutes or until it's just tender. How to Choose the Best Cookie Sheets for Baking Cookies. 8.

Summer Squash Varieties How Many Kinds Of Summer Squash Are There

1. Zucchini - Courgettes. The most popular summer squash grown in summer gardens is the green zucchini, also known as courgettes. It's a solid choice and can grow in a range of conditions and climate zones. Zucchinis are grown as annuals in USDA zones two through 11, making them something nearly everyone can grow.

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Prizewinner Pumpkins are given this name for a reason. They can be coaxed to grow round with a uniform size and shape. The skin is smooth with a bright orange color. These pumpkins grow in the 20-100 lbs range, so they can be quite large. Red Kuri Squash. Red Kuri Squash are shaped like onions, but have deep red-orange skin.

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Winter squash can even be used to add seasonal color to your fall table setting. 'Little Dipper' squash, pictured, is a butternut winter squash popular for its nutty, sweet flavor. It's small enough to use for individual servings. The lightbulb-shaped fruits grow to about 2 pounds each and store well for a long time.