Hearty winter squashes are one good reason to welcome winter. Also known as hard squash, these gourds tend to be sweeter and have stronger flavor than many of the summer squashes. And the best part is that they’re good for you. Winter squashes contain carotenoid, a provitamin-A pigment with antioxidant properties, and are great sources of iron, potassium, riboflavin and vitamin C. These squashes are the perfect comfort food for warm, hearty meals during this long, cold season.
butternut: This squash is often used as a tasty addition to a variety of dishes, or pureed to make rich, mouthwatering soups. Its texture and sweet, nutty flavor are very versatile, making it a popular winter squash.
spaghetti: As the name suggests, the flesh of this squash becomes spaghetti-like strands when cooked. Sometimes called vegetable spaghetti, the mild taste is great with pasta sauce, in a casserole or served cold in salads.
delicata: Best prepared baked or steamed, this is one of the more flavorful types of winter squash. Its sweet, creamy yellow flesh and edible skin make delicata a favorite.
turban: Though its shape is quite interesting and its color is vibrant, this squash is the least flavorful of the winter varieties. It works best as a table centerpiece or scooped out and used as a soup tureen.
acorn: The best known and smallest of the winter squashes, acorn has a mild, sweet taste that is delicious when baked with butter, brown sugar and honey.
buttercup: With its orange flesh and sweet, creamy flavor similar to that of sweet potatoes, this squash is delicious simply baked or steamed with a little butter and brown sugar, or baked in a pie.