Squashes come in round, bulbous, turbanlike, and elongated shapes, and some have brilliantly colored rinds and skins. Traditionally, squashes are classified as summer and winter types. However, these classifications have blurred, because many squashes now are available year-round. Summer squashes generally mature in the summer months, are soft-skinned, and slice easily. Many are delicious raw or cooked.
Winter squashes are hard-shelled, generally mature in the fall, and can be stored for winter use.
These squashes must be cooked before eating. Here are a few of the many varieties of squash you can find from early fall through winter. They have a buttery flavor and slightly floral aroma. Quarter, season, and bake, covered, for best results. Peel, cut into slices, and steam it.