Squash varieties are the stars of the kitchen, versatile and reflective of the season they’re grown.
You’ve probably hadzucchini, and maybe you’ve had pasta made with spaghetti squash.
Here are the 33 types of squash to know about.
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Black Beauty
Introduced in 1957, this brand was a cross between the Salerno and Caserta zucchini.
We love thesecreative zucchini ideas.
Cocozelle has fewer seeds than regular zucchini and is extra tender, making it a favorite for cooking.
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Early Yellow Summer Crookneck
This popular squash is available in grocery stores in the summer months.
The White Bush Scallop starts very light green and, as it matures, changes to a white color.
It makes an elegant addition to a crudites platter and works well for oven roasting.
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The easy way to make healthier comfort foods.
Gold Bar
You might hear this one referred to as “yellow zucchini.”
But isn’t “gold bar” so much more fun?
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Yellow squash varieties like this one have a higher concentration of carotenoids than their green counterparts.
We love thisbalsamic zucchini saute recipe.
Aristocrat
Another variation on zucchini, Aristocrat is a straight, shiny green squash.
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We love thiszucchini carbonara with bacon recipe.
Cooked or raw, the delicate flavor pairs nicely to every zucchini squash recipe.
We love these25 zucchini recipes.
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Gourmet Globe
This round squash is grass-green with light green striations.
It’s sweet, mildly-flavored, and tender.
Migrating into America by way of France, the French call Gourmet Globe “Ronde de Nice.”
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Indeed, this green globe is a “nice round” squash.
It can also be referred to as a “roly-poly” or apple squash due to its shape.
As it’s round, the Gourmet Globe squash also lends itself to stuffing.
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Try it the French way, filled with beef and onions.
Peter Pan
This miniature Pattypan squash can be sunny yellow or emerald green with scalloped edges.
It has a buttery flavor with small, indistinguishable seeds.
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The long neck grows out from a bulbous bottom, free of seeds and sweeter than zucchini.
They can reach up to three feet and are green to tan in color.
Cousa Squash
Found in Lebanese and Syrian recipes, Cousa squash originated in the Middle East.
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Similar to zucchini, it’s versatile, with a thinner skin and sweeter flavor.
Flowers are harvested when summer squash, especially zucchini, is abundant.
Remove the insides, stuff with a cheese or seafood blend, and pan or deep fry.
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Their flavor is reminiscent of the green, mild taste of zucchini.
Sundrops
This key in was the very first oval-shaped squash introduced to North America.
The name reflects the colorthe bright yellow small squash are found nestled in the green leaves of their bush.
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Hard to find, sundrop squash is a lucky discovery at farmer’s markets or vegetable stands.
Full of fall flavor, these varieties are both beautiful and appetizing.
Connecticut Field Pumpkin
Pumpkinsand squash are both part of Cucurbitaceae, the gourd family of flowering plants.
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And Connecticut Field Pumpkins are one of the oldest varieties.
This orange giant is typically used for snaggle-toothed Jack o' lanterns at Halloween.
Also used for baking, the light-colored flesh is mild and sweet.
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The heirloom seeds date back to the 1700s when Native American populations grew them for food.
Ambercup
Also called Red Kabocha, Ambercup squash looks like a small, dark orange pumpkin.
Ambercup is a great squash to stuff, small and easy to bake in the oven.
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Red Kuri
The Red Kuri looks different from other winter squash.
The skin of the small, teardrop-shaped fruit is hard, but it can be eaten when cooked.
After the cooking process, it retains its bright reddish-orange hue, reflecting fall’s colors on the plate.
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The flavor of Red Kuri reminds you of the cooler weather, rich and tasting slightly of chestnuts.
Autumn Cup
Buttercup and Kobocha combine to create this dark green, smaller squash.
The yellow flesh has a rich flavor without any strings.
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The squash also stores well in a cool, dark location.
Recipes also abound, frombutternut squash raviolito soup or a simple puree.
The delicious flesh caramelizes and can be scooped out to make a delicious accompaniment to meat or other vegetables.
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We love thisclassic butternut squash soup recipe.
The thick skin is a challenge to cut, but it’s easy to remove after roasting.
Delicata
Delicata is a squash that goes by many names, including peanut squash and Bohemian squash.
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The flavor is reminiscent of corn and sweet potatoes.
What could be easier than that?
The deep, flared ridges bring to mind Cinderella’s pumpkin carriage, inspiring the name.
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You may be surprised to know that they are delicious to eat, bright orange and sweet.
More than just decoration, they complement any roasted squash recipe.
However, don’t let its small appearance fool you.
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The flavor from the bright orange middle is sweet and nutty.
When it’s kept in storage, the rind gets brighter orange as the squash ripens.
Blue Hubbard
Hailing from New England, this squash’s name describes its beautiful gray-blue shell.
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The flesh is slightly grainy but still sweet, making this a great choice for pie.
We love thispaleo turkey Bolognese with garlic spaghetti squash recipe.
Sweet Dumpling
This squash is notable for its creamy skin with dark green stripes.
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They make a savory pureed soup.
Or, as with all the winter squash, sweet dumpling squash is wonderful when it’s roasted.
Seed companies developed more variations, including what we know as banana squash today.
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They are long, growing two to three feet in length and similar in shape to a banana.
The slightly pink rind has light tan stripes with an orange interior.
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