#Types of squash skin
Delicata has a thin, edible skin that is easy to work with but makes it a poor squash for long-term storage this is why you’ll only find them in the fall. This oblong squash is butter yellow in color with green mottled striping in shallow ridges. Best uses: soups, purees, pies, recipes where smooth texture and sweetness will be highlighted.One pound of butternut equals approximately 2 cups of peeled, chopped squash.
Selection: Choose the amount of squash needed by weight.Although the rind is edible, butternut is usually peeled before use. Butternut is a good choice for recipes calling for a large amount of squash because they are dense-the seed cavity is in the small bulb opposite the stem end, so the large stem is solid squash. Their vivid orange flesh is sweet and slightly nutty with a smooth texture that falls apart as it cooks. These squash are named for their peanut-like shape and smooth, beige coloring. Other varieties: Golden or Green Hubbard, Baby Blue Hubbard.
Best Uses: baked or mashed, topped with butter, sea salt, and freshly ground black pepper.Selection: Choose a squash based on size-1 pound equals approximately 2 cups of chopped squash (tip: if you don’t have use for the entire squash, some produce departments will chop these into smaller pieces for you).Unlike many other winter squashes, they are only mildly sweet, but have a buttery, nutty flavor and a flaky, dry texture similar to a baked potato. A common heirloom variety, Blue Hubbard has an unusual, brittle blue-gray outer shell, a green rind, and bright orange flesh. Good for feeding a crowd, these huge, bumpy textured squash look a bit like a giant gray lemon, tapered at both ends and round in the middle. Other varieties: all-white “Cream of the Crop,” and all-yellow “Golden Acorn.”.Selection: Acorn squash should be uniformly green and matte-streaks/spots of orange are fine, but too much orange indicates over ripeness and the squash will be dry and stringy.The hard rind is not good for eating, but helps the squash hold its shape when baked. Acorn’s mild flavor is versatile, making it a traditional choice for stuffing and baking. It has yellow-orange flesh and a tender-firm texture that holds up when cooked. This forest green, deeply ribbed squash resembles its namesake, the acorn. Ripe squash should have vivid, saturated (deep) color and a matte, rather than glossy, finish. Fresh green stems and those leaking sap signal that the squash was harvested before it was ready. Stems should be tan, dry, and on some varieties, look fibrous and frayed, or corky. When selecting any variety of winter squash, the stem is the best indication of ripeness. Squash that has been hurried through this step and improperly cured will appear shiny and may be tender enough to be pierced by your fingernail. This process ensures the squash will keep for months without refrigeration. Winter squash are harvested late summer through fall, then “cured” or “hardened off” in open air to toughen their exterior. We’ve compiled descriptions of common varieties as well as some handy tips for selecting the right squash for you and plenty of delicious squash recipes you'll love. With a dozen common varieties readily available, choosing a winter squash to prepare can be confounding for the home cook.