One of the oldest known crops to mankind is squash. Squash gets its name from the Narragansett Native American word askutasquah, which means “eaten raw or uncooked.” Technically, squash is a fruit, but for cooking purposes it’s considered a vegetable. There are many types of squash, which typically fall into two categories: summer squash and winter squash.
What’s The Difference Between Summer and Winter Squash?
Summer squashes are immature fruits with soft, edible rinds. They do not store well and must be refrigerated and eaten within a few days. Summer squashes require short cooking times or may be eaten raw. Varieties include yellow summer, cousa, pattypan or “scallop,” yellow crookneck, and zucchini.
Winter squashes are harvested after the fruit and seeds have matured and the rind has hardened. Winter varieties are typically cooked before eating. Unlike summer squashes, winter squashes are best kept at room temperature and may be stored for long periods of time.
8 Winter Squash Varieties To Try
Winter squashes include Butternut, Acorn, Spaghetti, Buttercup, Kabocha, Delicata, Hubbard, and Turban.
While many people consider winter squash to be a starchy, high-carb vegetable, you’d be remiss if you avoided these nutrition powerhouses. Even though winter squash are higher in carbohydrates than summer squash varieties, recent studies have shown they actually help steady blood sugar. And their vivid orange color due to their high concentration of carotenoids like beta-carotene, alpha-carotene, make them a great source of vitamin A. Winter squash varieties are also high in pectin, a fiber that helps aid digestion, and loaded with B vitamins.
With autumn in full force and the holidays on their way, why not take advantage of the abundance of winter squash, and try these tempting seasonal recipes?
