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Winter squash is harvested very late into the fall, eaten in its mature fruit stage, and has a longer storage potential—all unlike its summer equivalent. In addition, all varieties of winter squash provide an irresistible variety of conventional nutrients. Winter squashes usually grow as vines and are designated as “weak-stemmed tender annual vines” with large cucumber-like leaves.

They also come in a dazzling array of sizes, shapes, and hues. Those of you seeking to vary your meals while maintaining good nutrition and honoring organic and local traditions (that just might be all of us) would be well-served to do some experimenting with these robust vegetables. So, the next time you feel a craving for something new, squash it.

8 Varieties of Winter Squash

1. Acorn Squash
Look for its ridged green skin with speckled orange patches and pale yellow-orange flesh–all in an acorn shape that tapers at one end. Sweet, nutty, and peppery at the same time, acorn squash is a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and B, magnesium, and manganese. Makes for a warming winter soup.

2. Banana Squash
It may be somewhat shaped like a banana usually with a bright yellowy (thick) skin but this winter squash is much, much bigger…reaching upwards of 70 pounds. Its moist and hearty flesh contains a very high water content and plenty of beta carotene. Delicious with a red onion sauté.

3. Butternut Squash

Imagine something that looks like a large pear with cream-colored skin while delivering a deep orange-colored flesh and sweet flavor and you'd have the popular butternut squash. A good source of fiber, vitamin C, manganese, magnesium, and potassium and an excellent source of vitamin A, butternut squash rocks with tofu, coconut milk, and toasted almonds.

4. Delicata Squash

Rich in vitamin A, the oblong delicata has creamy beige skin with dark green stripes. Its mild taste is ideal for a bisque.

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