From acorn squash to zucchini, we’re covering the most popular types of squash from A to Z in this helpful guide to squash!
There’s so much more to squash than pumpkins and zucchinis, so today we’re doing a deep dive into the different types of squash!
Table of Contents
- What is a squash?
- Summer Squash vs. Winter Squash
- Types of Summer Squash
- Types of Winter Squash
- Origins of Squash
What is a squash?
First things first: Is squash a fruit or a vegetable? Squash are fruits. They contain seeds and come from the flowering part of a plant, which is why tomatoes and eggplant are also fruits (despite having savory flavor profiles). Many squash have a mild nutty flavor and smooth texture that make us think of them as vegetables, and they definitely lack the natural sugar of most fruits.
Summer Squash vs. Winter Squash
There are two main categories of squash:
- Winter Squash: These tend to have thicker skin and can be stored for quite a while (all through the winter).
- Summer Squash: These, on the other hand, have more tender skins and do not store for as long. Think zucchini and yellow squash.
Types of Summer Squash
Summer squash are typically harvested in the warmer months when they are still immature, meaning they have a more tender skin and texture.
Banana Squash
Banana Squash is extremely elongated and grows up to 3 feet long. Their skins aren’t edible, so they are typically cut in half laterally and the flesh cut out. They are sometimes known as pink banana squash. This is an odd squash in that It can be grown as a summer squash simply by harvesting it during the summer, but you can also wait (letting it grow larger) and pick it as a winter squash.
Chayote Squash
Chayote Squash is grown in Mexico, Honduras, and Guatemala but has recently found its way into international markets in the US. You can eat this summer squash raw or cooked. It is often used in ways similar to a cucumber. Slice it and put on sandwiches, dice it and add to salads, shred it and put into slaw or salsa.
Cousa Squash
Also known as Lebanese or Middle Eastern Zucchini, Cousa Squash looks very much like a zucchini or a fat cucumber. It has a light green color skin and creamy white flesh with a bulb-like end.
Its thin skin can be eaten just like a zucchini, and it has a mildly sweet flavor like a zucchini. In Middle Eastern cuisine, it is often stuffed with rice, meat, and spices. In any cuisine, cousa can be grilled, sautéed, roasted, or used in soups and stews. Give them a try in Zucchini Cheddar Bites.
Crookneck Squash
This odd-looking squash is native to North America and was widely grown in America’s colonial days. It is believed that Thomas Jefferson grew them on his estate. Crookneck Squash looks just like yellow squash in color, size, and shape, but they have distinctive bumpy ridges, a harder skin, and their tapered end bends to one side.
They have the same tender creamy flesh of yellow squash and can be used as an easy substitute for Zucchini. They are great grilled, sauteed, roasted, or you name it. They could easily be substituted into this Zucchini Crisp Recipe (Tastes Like Apple Crisp!)
Delicata squash
Delicata Squash is an heirloom variety with a cream and green striped skin. Heirloom simply means it is an old variety not one of the thousands of recent fruit hybrids grown today. How old? Well, there isn’t a set answer. Some say an heirloom must be 100 years old, some longer.
Sorry, just a little trivia. The delicata squash is a very tender oblong fruit. The name, no doubt, comes from its tenderness which also makes the skin perfectly edible. We are fans of eating the skins as it prevents waste, and they are generally loaded with fiber. These taste somewhat like sweet potatoes which is a major plus. Like sweet potatoes and other squash, they are great baked, roasted, and stuffed!
Fortune Squash
Also known as the Fortune Zucchini, this is a hybrid variety of summer squash. We just don’t know when it was developed either through nature or with help from farmers. They are very similar to yellow squash except that their skins tend to be slightly paler and they are often smaller as they are generally harvested earlier.
Fortune squash can be used interchangeably with other varieties of zucchini and summer squash. It’s great for grilling, sautéing, roasting, and baking. It can also be spiralized into noodles or used to make zucchini bread and muffins.
Globe Zucchini
Globe Zucchini are also known as Round or 8-Ball Zucchini. It is a round, softball-sized summer squash that is great for stuffing. Just scoop out the insides, stuff, and roast!
Their unique round shape would make them the perfect fit in Stuffed Zucchini (3 Ways) for a really unique look. It can also be sliced and grilled, sautéed, or roasted. Globe zucchini is often used as a decorative element in dishes due to its unique shape.
Gold Rush Squash
Gold Rush Squash are a variety of yellow squash noted for their very bright yellow skin which contrasts with their green top that looks like the top to a zucchini, not a yellow squash. Use this summer squash like you would other yellow squash or zucchini. Truth be told it tastes more like zucchini than yellow squash.
The bright yellow skin would go well with this stuffed zucchini recipe as the two-toned skin would make a nice presentation. You can sometimes find gold rush squash at the grocery, but they will generally be mixed in with other yellow squash. Upscale groceries may sell them as the separate variety that they are.
Green Egg Squash
Also known as the Eggplant Squash, the green egg squash looks very much like the middle-ground between a zucchini and an 8-ball squash (round zucchini). They aren’t quite round, but they aren’t long like the common zucchini.
They typically grow to about 5” long, and are most often used for grilling. You won’t likely find these at your local grocery, but a farmer’s market or good international market might sell them. They taste like zucchini and can be used in any recipe calling for it.
Pattypan Squash
Also known as scallop squash or sunburst squash (both names are a nod to its distinct appearance), the pattypan squash is a small yellow or green squash with scalloped edges you often see used decoratively in table displays. Kids tend to think they look like little flying saucers, but their odd appearance hides a creamy white flesh that has a mild sweet flavor like most yellow squash.
They have a soft skin, so they can be eaten raw, but are more commonly roasted, grilled or used in stir fry. They’d be perfect to replace the zucchini in this Corn Succotash! Their flat shape also makes them easy to saute or grill without a lot of cutting or chopping. You can also roast them with other vegetables to leverage their unique look. They caramelize easily into a nice golden brown. You can also hollow them out and stuff them with your favorite fillings. They will look almost like large raviolis.
Tromboncino Squash
Tromboncino Squash is another oddity of the squash family. It looks much like a zucchini except that they grow in curls. They grow up to 3 feet long which is not surprising.
Zucchini will grow extremely large if you don’t pick them when they are small (Hint, pick them small as the skin gets extremely hard and the seeds huge). You can use this squash as you would a zucchini, but they have the additional advantage that they store better than most summer squash.
Yellow Squash
Yellow Squash are typically the size of zucchini and normally found next to zucchini, often at the same price, in the grocery store. They have a dull to bright yellow skin that is perfectly edible. You can easily substitute yellow squash for zucchini. They are great in stir-fry and sautéed vegetables.
If you want to make the popular Zoodles without the green tint, just toss a few yellow squash on your spiralizer and crank away Zucchini Pasta with Creamy Avocado Pesto. Another great use for yellow squash is as a lasagna noodle substitute. This is commonly done with zucchini, but yellow squash will give it a look closer to traditional lasagna noodles in The BEST Zucchini or Squash Lasagna Recipe. Also, like zucchini, they only have about 5 calories per ounce and have a health supporting nutrition profile.
Zephyr Squash
Zephyr Squash is a rather unique summer squash that features a slender, slightly curved shape with a smooth, glossy yellow body, complemented by a prominent green tip or “cap” at the stem end. The flesh is creamy with a mild, sweet flavor that is slightly nutty. Not surprisingly, the zephyr squash is not a naturally occurring squash.
It was developed in 1999 at the Johnny Seeds company. Like zucchini the Zephyr squash holds up well on the grill, developing a delightful char while maintaining its tender texture. Simply slice it lengthwise or into rounds, brush with olive oil, season with salt and pepper, and grill until tender.
We think, however, that the hands down best use of zephyr squash is to stuff it with a variety of fillings, such as grains, cheese, herbs, and vegetables. Bake until the filling is cooked through and the squash is tender. Try this Easy stuffed zucchini recipe.
Zucchini
All squash plants (including zucchini) originate in the Americas. When explorers discovered these starchy plants, they brought them back to Europe and started growing and cultivating them there. It was in Italy that the modern-day zucchini finally came to be, where it was dubbed zucchino (little squash).
The zucchini made its way back to America in the 1920s, where it was ignored by the average consumer for about 50 years. We just didn’t know what we were missing! But it’s okay, today we’ve got an entire arsenal of zucchini recipes from zucchini noodles to stuffed zucchini to zucchini dessert crisp!
And if you haven’t tried using zucchini as a faux pasta, you really should. Zucchini spiralizes nicely into noodles. Try zucchini pasta with creamy pesto. The thing is zoodles only have about ⅙ the calories of normal pasta and a LOT more nutrition. You can also use your mandolin or Kitchenaide attachment to make a low carb zucchini lasagna. If you are looking for more on zucchini check out 15 types of zucchini or squash vs zucchini, what is the difference?
Types of Winter Squash
While summer squash are harvested when the squash is immature, winter squash are harvested when mature, meaning the skin is much thicker and the seeds have fully matured.
Acorn Squash
Acorn Squash are a small winter squash with bright yellow-orange flesh. You can roast, steam, or even microwave them to be used in a variety of acorn squash recipes. They have a mild flavor that can be made sweet or savory – great with herbs or maple syrup. The shape of the acorn squash makes it difficult to peel.
Fortunately, the peel is perfectly edible when cooked! If the texture isn’t your thing, simply scrape the cooked flesh out while eating. That peel, however, is loaded with fiber. For more on the incredible nutritional profile of acorn squash as well as tips on how to roast, steam, sauté, or just microwave squash check out Acorn Squash 101 Nutrition + How to Cook It 4 Ways! I do have to say, however, my hands down favorite for taste and presentation is either Stuffed Acorn Squash or in this harvest bowl.
Ambercup Squash
Ambercup Squash are also called Japanese pumpkins or cucurbita pepo. It has a green to orange skin and a vibrant orange flesh with a sweet nutty flavor. This squash normally grows to the 4-6 lbs range. This winter squash is an oddity in that it can be eaten raw or cooked. Typically, only summer squash can really be eaten raw, but with squash there are few absolutes. We like the ambercup for desserts due to its sweet flavor. Use it in pies, muffins, or cakes.
Atlantic Giant
Developed in Nova Scotia in the late 20th Century to grow large, the Atlantic giant is the largest pumpkin variety in the world with some exceeding 1,000 lbs. They have been known to grow 15 lbs in a day! I grew up in Alaska. Each year we went to the AK State Fair for the junk food, the shows, and the agriculture exhibits. With the long sunny summer days that far north pumpkins on display grew to enormous 800-900 pound beasts. Alaska’s state record is 1,471 pounds.
While the Atlantic Giant pumpkin is primarily grown for competitive purposes, such as giant pumpkin contests, its flesh can still be used for cooking. Despite its size, the flavor and texture are similar to other pumpkin varieties, making it suitable for pies, soups, bread, or really just about any pumpkin recipe. Due to its massive size, it’s often shared after the fair among friends and family. The winners, however, often keep the seeds to themselves for future competitions.
Autumn Gold Pumpkins
Autumn Gold Pumpkins are a hybrid pumpkin with a deep golden color making them a great decorative pumpkin, but they are also very good as pie pumpkins. And, did you know that dogs can and will safely eat pumpkin. Want an easy Halloween treat for your neighborhood canine friends? Try Candy Corn Pupsicles- Halloween Treats for Dogs! So, this year don’t throw your pumpkins in the compost pile after Halloween. Try a recipe or two with your uncut pumpkins.
Baby Bear Pumpkins
Baby Bear Pumpkins are a smaller variety (2 pounds and perhaps 4 inches high) that grow well in home gardens with their frost resistant quality. They are well rounded pumpkins with a deep orange color and distinctive ridges running from the stem to the base. They have a smooth, slightly ribbed texture.
These pumpkins did not develop naturally, but were a hybrid produced in the USA in 1992.These pumpkins are most often used for decorative purposes, but they are also pretty good to cook with as their parentage includes the pie pumpkin. So, when you take down your autumn decorations, cut this one up and make pumpkin puree as the base for your favorite pumpkin recipe. How about pumpkin yogurt bites or a pumpkin smoothie?
Baby Boo Pumpkins
Baby Boo Pumpkins are actually a variety of Acorn Squash. These are small, pure white pumpkins with a round shape and a smooth, almost glossy exterior. It’s typically harvested when it’s about the size of a baseball. These are the tiny little white squash often used in Autumn displays.
You can, however, bring them off the porch and into the kitchen. They have a mild, slightly sweet flavor similar to other pumpkins. Don’t want to cook pumpkin from scratch? Just hollow out your baby boo and fill it with your favorite dip for a unique veggie tray display.
Big Max Squash
Big Max Squash is a pumpkin variety that can grow to over 100 pounds. Obviously, this is no where near the size the Atlantic Giant reach, but bigger than I want to hoist onto the table to cut into a jack-o-lantern. You could certainly, make a lot of puree out of one of these beasts. How to Make Homemade Pumpkin Puree. Why buy expensive canned pumpkin when you can easily make your own with those pumpkins sitting on your porch?
Big Moon Pumpkins
Big Moon Pumpkins are similar in size to the Big Max reaching 200 pounds. Big Moon Pumpkins have a round to slightly oblong shape with smooth, ribbed pale skin that can range in color from light orange to deep orange. The flesh is thick, dense, and bright orange, with a sweet, nutty flavor similar to that of traditional pumpkin varieties.
This is a good variety to try out roasting pumpkin. Peel the pumpkin and scoop out the seeds before cutting the flesh into bite size pieces. Lay them on a baking sheet with your favorite veggies and sprinkle them all with a bit of olive oil and your favorite spices. Roast them in your oven or air fryer until golden brown.
Blue Prince Pumpkins
Blue Prince Pumpkins are a flat pumpkin in an intriguing shade of blue. They are typically from 7-9 pounds and can make a nice display, if you can find them. They are said to have a creamy interior less stringy than most pumpkins and sweet flavor making them yet another pumpkin that cooks well.
Bonbon Squash
Bonbon Squash looks similar to buttercup squash with a flattened top and bottom. The shape can be almost cylindrical and grow to typically 6-10”. It has a cream colored skin with green or orange stripes. The flesh is yellow and has a sweet nutty flavor. They are not, however, as sweet as buttercup or butternut squash. They would go well in this Easy Butternut Squash Risotto.
Buttercup Squash
Buttercup Squash are a round green squash about the shape and size of a small pumpkin. They are typically 4-8 inches in diameter and weigh in between 2-5 pounds. The peel is inedible, most winter squash have a peel that is at best unappetizing, but the interior can be used in pretty much any winter squash recipe (except of course those using the unique spaghetti squash). A great use for these little gems is in a stuffed squash recipe.
Butternut Squash
Butternut Squash are shaped like a bulb and have a distinctive tan skin. They are great roasted with the skin on or cubed then roasted, or in so many other ways. Here are 10 Vegetarian Butternut Squash Recipes You’ll LOVE. As if we need another reason to love butternut squash, it’s also ultra-adaptable! You can use it as a substitute for pumpkin, sweet potato, or really any starchy orange veggie Oh, and they are pretty healthy as well. Look here for Butternut Squash Nutritional Info and So Much More.
Carnival Squash
Carnival squash, sometimes called carnival pumpkins, have a striking appearance with vibrant patches of orange, green, and sometimes yellow, giving them a festive look reminiscent of a carnival, hence the name. The one shown in our photo is actually a little boring with only green stripes. The skin is hard and slightly ribbed, and the flesh inside is smooth, creamy, and sweet.
They are typically small at only a few inches in diameter, though sizes can vary. We don’t think this is a natural occuring variety. They appear to have been an intentional hybrid of different squash varieties.These small pumpkins have a rich orange flesh that is great for baking. So, by all means buy them to display on the porch, but as Autumn ends puree these little gems and get cooking.
Charisma Pumpkins
Charisma Pumpkins are yet another classic looking pumpkin that is great for carving. They are said to be easy to grow as well.
Cinderella’s Carriage
Cinderella’s Carriage is a pumpkin that, of course, looks like the Disney version of Cinderella’s carriage. It is flat and deep reddish-orange. This is the pumpkin we often see stacked three high on neighbor’s porches in October. It is, however, a sweet pumpkin great for cooking. So when your neighbor tires of their display in November, cook up the pumpkin and invite them over for your favorite pumpkin dessert – Pumpkin Yogurt Bites with Butterscotch and a Gingersnap Crust.
Connecticut Field Pumpkins
Connecticut Field Pumpkins are one of North America’s oldest varieties having been grown by natives in the New England area before European settlement. They are noteworthy for their round shape and flat bottoms making them ideal for carving. I have to believe that Native Americans would have thought us mad to carve a face in pumpkins as this, with other squash, was widely consumed by native people.
While they likely didn’t make fall pies from their pumpkins, pumpkin bread, soups, and roasting are all known to have been common native fare. This is also one of the most commonly used pumpkins in making commercial canned pumpkin. If you want to save yourself some money this Fall, let one or more pumpkins go uncut and in November make your own pumpkin puree.
Dickinson Pumpkin
Dickinson Pumpkin, also known as the Kentucky Field Pumpkin, is an American heirloom winter squash found regionally in the Midwest particularly Illinois though they were developed in Kentucky by Elijah Dickinson in 1835. These typically grow to the 10-15 pound range but can reach as much as 40 pounds.
They are known for their smooth, tan-colored skin and deep orange flesh. These typically have a cylindrical shape with slightly ribbed sides.This is the most commonly used pumpkin in canned pumpkin you find in the USA. The thing to know about canned pie mix is it isn’t necessarily all pumpkin as a variety of pumpkins and squash are often used. Check the label. This doesn’t make it bad at all, but if you want to have pure pumpkin in your baking make your own pumpkin puree. It is really quite simple and way cheaper than canned.
Fairytale Pumpkins
Apart from looking so cute in a holiday display, fairytale pumpkins are great for eating! This variety can be used either raw or cooked, and works well with a number of cooking methods — boiling, roasting, or baking. These have a sweet flavor, making the pieces great for using in salads or eating with your favorite fruit dip! Use them in your next batch of pumpkin bread with cream cheese icing, and thank me later.
Guatemalan Blue Squash
Also known as Guatemalan blue pumpkin or blue hubbard squash, it is an oblong or oval squash generally weighing 6-10 pounds, but capable of reaching as much as 40 pounds. It is named for its distinctive blue-gray skin, which is covered in a waxy coating.
The flesh is typically bright orange and has a sweet, nutty flavor. It is believed to have originated in the vicinity of modern day Guatemala or Argentina before being introduced to North America in the late 18th century. With a stereotypical pumpkin sweet orange flesh, you can cook with these gems as you would any pumpkin.
Hijinks Pumpkins
Hijinks Pumpkins are another classic pumpkin ideal for carving. They have an unusually smooth skin compared to other pumpkins and a vibrant orange color. They typically weigh in from 6-9 pounds which also makes them a good size for young kids to try carving.
We recommend displaying them uncut through Halloween and then using them for fall cooking in November. They are mildly sweet so perhaps use them to make your own pumpkin pasta or pumpkin hummus. If you like hummus, you just need to trust us on that last one.
Honey Bear Squash
Honey Bear Squash got its name for its sweet flavor. They are a variety of acorn squash that was specifically bred to be baked and served in the half shell. Try them in place of the acorn squash in this Stuffed Acorn Squash recipe, or perhaps homemade acorn squash soup. Also like acorn squash they are great roasted.
An oddity of this as well as its cousin, the acorn squash, is that they do not contain nearly as much vitamin A as other orange fleshed squash and pumpkins. You can check out the nutrition information on this family of squash in the nutrition section at the bottom of this article.
Hubbard Squash
Hubbard Squash are like most winter squash, delicious and nutritious. Okay, that said they are also just hard to cook with. This is a larger-sized (8-20 pound) squash with a tough lumpy skin that makes it hard to cut. Just the same, there are plenty of great cooks that swear by them in soups and other uses.
Its flesh is dense, sweet, and rich with a flavor reminiscent of sweet potatoes and pumpkins. This squash originated in the Caribbean Islands but got its name after coming to the USA in the 19th Century where it was grown on the Hubbard farm in Massachusetts. This can be a hard squash to find at your local grocery. Try larger farmer’s markets or perhaps international markets.
Honeynut Squash
Honeynut Squash looks just like a small butternut squash because it is a hybrid of butternut. It is also sweeter, has a darker orange pulp, and a thinner skin meaning you can roast them without peeling. Use them in any butternut recipe for which you want a sweeter flavor. This Mashed Butternut Squash Recipe would be the ideal recipe for the sweeter taste and to showcase the bright orange color.
Jack-O-Lantern Pumpkin
This is actually a pumpkin variety not just the name for your artistic creation. These typically weigh in from 15-20 pounds and have a nice oval shape and orange color. These are not the sweetest pumpkins by any means, but believe me they are still good for cooking. Try roasting them or make them into pumpkin puree – How to Make Homemade Pumpkin Puree.
Long Island Cheese Pumpkins
Long Island Cheese Pumpkins are believed to have been cultivated by Native Americans for hundreds of years around the Long Island area. Mention of this specific variety can be found in cookbooks from Long Island dating to the early 1800s. They have a rather distinctive appearance with a flattened, squat shape resembling a wheel of cheese.
They typically have deep ribbing and smooth, pale orange skin. The flesh inside is sweet, dense, and rich, with a vibrant orange color. They can range in size from small to medium-large, with most falling in the 5-10 pound range, although some can grow larger. Their sweet, dense flesh makes them perfect for both sweet and savory recipes.
Lumina Pumpkins
Lumina Pumpkins are also called white pumpkins, ghosts, or full moon pumpkins. They have a smooth skin and 10-15 pound weight. Great for Fall décor, but also just fine to bake with. This cute variety (can a pumpkin be cute?) is perfect for both decoration and cooking. With an earthy flavor, white pumpkins are quite similar cooking-wise to butternut squash. You can use them in a number of ways from salad, soup, and casserole to waffles, muffins, and quesadillas!
Pepitas
Pepitas are 6-12 pound pumpkins that typically have a flattened, ribbed shape with a vibrant green or orange skin. Its flesh is often less sweet and more watery compared to other squash varieties, making it less desirable for consumption as a vegetable. However, its seeds are highly valued for their nutritional content and culinary uses.
Sometimes referred to as the Styrian squash, it originated in the Styria region of Austria and has been cultivated there for centuries. Styrian pumpkin seeds are renowned for their quality and are a staple ingredient in Austrian cuisine, particularly in the production of pumpkin seed oil. This oil is known for its nutty flavor and is locally used on salads, in soups, and a variety of recipes.
Pie Pumpkins
Pie Pumpkins come in the same bright orange shade as traditional pumpkins, but they’re smaller and rounder. As their name suggests, this variety is perfect for baking! Their sweet flavor makes them great for pureeing and using in pies, muffins, cupcakes, you name it. Thanks to their dense center, they’re great for dicing up and using in cooking.
They’re not as stringy as traditional pumpkins. There are so many ways to cook pumpkin, but the base for many great pumpkin desserts is a good puree. You can buy that at the grocery, or you can make your own very easily. How to Make Homemade Pumpkin Puree. If you are interested in pumpkin nutrition information or more recipe ideas check out Pumpkin 101: Everything You Need To Know About Pumpkins.
Prizewinner Pumpkins
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, also known as Hokkaido squash or Japanese squash, is a winter squash variety known for its sweet flavor and smooth texture. They are typically small (2-5 pounds) with a distinctive teardrop shape and smooth, deep orange-red skin. The flesh is dense, smooth, and as deep orange as the skin. You can use this squash like most others. Roasting brings out (enhances) its natural sweet flavor, and it caramelizes nicely. It’s smooth texture also makes it a great fit for mashed squash or a curried squash soup.
Red Warty Thing Squash
This squash looks like, well it looks like it got its name for a good reason! It has a vibrant red-orange skin covered in wart-like bumps, giving it a distinctive and somewhat gnarled appearance. Its flesh is dense and sweet making it a popular choice for cooking. It isn’t great for cutting, however. It’s very hard skin serves to preserve them, but makes cutting a chore.
These squash typically weigh from 5 to 15 pounds though they can grow much larger under the right conditions with some care and coaxing. Given its nice flavor, the warty thing can be used in many recipes calling for pumpkin or a winter squash. It is also, however, popularly used simply as a Fall decoration.
Spaghetti Squash
Spaghetti Squash are a miracle of nature. The flesh forms into stands which are easily raked out with a fork to make a wonderful bright yellow “spaghetti”. There are so many ways to use spaghetti squash. Boil it, bake it, microwave it, even cook it in the crockpot. Here are 6 Spaghetti Squash Recipes You’ll LOVE.
Super Moon Pumpkins
Super Moon Pumpkins shouldn’t be confused with Big Moon. It typically has a round shape with a smooth, slightly ribbed white skin. The flesh is dense and sweet, and the pumpkins can grow to as much as 50 pounds though 20-30 is more common. Like its smaller brother the Casper, these are great for cooking. Use it like you would other pumpkins.
Turban Squash
Turban Squash are a pumpkin variety with a truly unique appearance. They look like a pumpkin with another slightly smaller pumpkin growing out of the head or perhaps smashed down on top. Adding to the turban like appearance is that the two halves generally are different colors be it orange, orange-red, or pale. Despite its strange appearance, they are said to cook up just fine.
Yokohama Squash
Yokohama Squash is native to Yokohama Japan where we think it was developed sometime in the 19th Century. It has an unusual smooth gray skin with deep ridges, and usually weighs in around 3-4 pounds though it can reach 10 pounds. They are purported to be delicious making them good in many applications to include roasting, baking into pies or tarts, pureeing into soups, or even slicing thinly and frying as a tempura or in stir-fries.
Origins of Squash
Squash originated in Central and South America 8-10,000 years ago, though quite a few of the varieties we showed today are hybrids developed in the last 100 years. Squash was a staple crow of indigenous peoples for thousands of years before European colonization. Native American tribes like the Aztecs, Mayans, and Incas grew various types of squash, including zucchini, acorn squash, butternut squash, and pumpkin.
Squash found its way to Europe through the Columbian Exchange, basically the period between Columbus’ landing in Hispaniola and the next 80-120 years or so. Sarcastically, I like to say the natives gave Europe squash, peppers, and a variety of other great foods, and intern got Smallpox.
European settlers later brought squash seeds with them to other parts of the world, including Africa, Asia, and back across the Atlantic to North America. The variety of squash available has grown greatly over the years as horticulturists develop new hybrids to have unique characteristics of color, flavor, storability, etc.
