With Halloween comes the squash season. The pumpkin is the best known of the squash family but there are other family members in all shapes, sizes and colors that are worth to be discovered.

Some Winter Squashes Varieties

	Acorn squash The corn squash is difficult to peel. It has a hard and ribbed skin that can be dark green, orange or white. The flesh is sweet and can be a pale yellow to orange color. It is harvested when fully ripe.
	Butternut squash The butternut squash is pear-shaped and has a thin yellowish-tan skin that can be easily peeled. The flesh is bright orange and has a sweet and rich flavor somewhat similar to sweet potatoes.
	Pumpkin More carved than eaten, the pumpkin comes in different size but it is best to chose a small "sugar pumpkin" for cooking (1kg-2lb). It is mainly found in a yellow to orange color, but it can also be grey-blue. The flesh is deep yellow with seeds in the central cavity.
	Hubbard squash The hubbard squash can be a pale grey/blue to dark green and orange color. They can be as large as watermelons. The flesh is usually rather dry and sweet. It is best to chose a mid-sized one.
	Turban squash Because of it unusual shape and mix of colors, the turban squash is often used for decoration rather than eating. You can use it as a soup tureen.
	Spaghetti squash This yellow elongated vegetable is also known as vegetable spaghetti. Its name comes from it aptitude to separate into thin spaghetti-like strands when cooked. It has a rather bland testing and can be a good substitute to pasta.
	Delicata squash A long squash with stripes in green and orange. Also called sweet potato squash. It has a yellow flesh with a sweet taste of fresh corn.

How to Choose a Squash?

How to Prepare and Cook a Squash:

Unlike summer squashes, the skin of most winter squashes is not edible so the squashes are always peeled before or after cooking. Some of them, like the acorn squash is difficult to peel, so you will find it easier to cook it first and then use the flesh.

In the oven:

You can cut them in half and bake in the oven for 45 minutes at 190oC (375oF) or until tender . You can even bake them whole in the oven if you poke holes in the skin. Scoop out the cooked flesh and use it in a recipe or just well seasoned with your favorite spices.

In the microwave:

Cut your squash in half. Scoop out seeds and strings. Place halves face down in a microwave-safe baking dish. Cook on high (H) for 6- 8 minutes per pound.

Boiled:

Squashes that are easy to peel can also be cut in cubes and boiled until tender.

Pumpkin:

You can eat the seeds of winter squash and pumpkin. Remove the seeds from the flesh. Rinse to remove strings. Place on an oiled baking sheet. Sprinkle with garlic powder, a pinch of salt and any other seasonings you desire. Roast in a hot oven (about 400oF oven) until seeds are toasted but not burned.

Spaghetti squash:

This squash is also called "vegetable spaghetti". It is usually boiled or baked in its skin and the flesh is forked out and served with other foods.

Squash or Pumpkin?

The squash family is divided into:

• the summer squash: any of various fruits of the gourd family that mature during the summer; eaten while immature and before seeds and rind harden. The flesh and skin are soft.
• the winter squash: any of various fruits of the gourd family with thick rinds and edible yellow to orange flesh that mature in the fall and can be stored for several months. A pumpkin is a variety of winter squash.