Acorn, buttercup, butternut and hubbard are just a few of the many varieties available. Acorn squash, shaped as the name suggests, has a dark-green shell with areas of orange. Its mealy texture is ideal for baking. Buttercup squash features a round shape and turban top and is green with grayish stripes. Its dry texture and mild flavor make it most suitable for boiling, mashing and seasoning.
Butternut squash has a cylindrical shape and a thick neck.
With a medium-sweet flavor and moist texture, this squash variety is delicious sliced into rings and baked. Hubbard squash has a long shape with tapering ends, a somewhat warty appearance, and a bluish, gray, green or orange-red shell. The flesh's texture makes this squash suitable for baking or boiling. Squash can be used in soups, stews, casseroles, vegetable side dishes, breads, pies and even cookies, as shown in this week's recipe. This fall enjoy the colors of the season, and be sure to color your plate with nutrient-rich dark green, gold or orange vegetables or fruits.