With a dozen common varieties readily available, choosing a winter squash to prepare can be confusing for a lot of home cooks so here is a quick guide! 

Winter squash are harvested late summer through autumn, then “cured” or “hardened off” in the open air to toughen their skin. This process ensures the squash will keep for months without refrigeration. To check for the best quality squash the skin should be thick and matt not shiny and the stem should be dry and almost fibrous!

Here are some varieties you may see in the shops just now

ACORN	Texture: fibrous, quite firm Taste: mellow, sweet Eating: steamed, mashed, used in soup, roasted. Try grating and sautéing in olive oil Edible Skin: yes – don’t try to peel, quarter just and roast with skin on Edible Seeds: yes, roasted Info: It’s called an acorn squash because it looks like an acorn!
BABY BEAR	Texture: rich, dense, fleshy, moist Taste: mellow, sweet, nutty Eating: great in soup, roasted, in pie and puddings Edible Skin: no, it’s tough Edible Seeds: yes, raw or roasted Info: retain shell & use as a soup serving bowl
BLUE KURI	Texture: rich, quite dry Taste: deep, nutty Eating: delicious in soups, roasted, baked Edible Skin: yes, when roasted Edible Seeds: yes, raw or roasted Info: it becomes moister the longer it’s stored – keeps really well for up to 6 months
BUTTERNUT	Texture: satisfyingly firm Taste: sweet, rich, versatile – can be used in sweet or savoury recipes Eating: roasted, in soups, purees and pies Edible Skin: yes if roasted, but quite easy to peel Edible Seeds: edible, best roasted Info: keeps well for several months, turning darker orange over time
CELEBRATION	Texture: firm, tender Taste: mellow; hint of sweet potato Eating: roast, bake (stuffed), puree Edible Skin: no Edible Seeds: edible, best roasted Info: aka ‘Carnival’ Squash, a hybrid of ‘Delicata’ and ‘Acorn’ Squash
CROWN PRINCE	Texture: rich, dense Taste: rich, sweet, nutty Eating: roast, grill, saute, soup Edible Skin: yes, medium toughness Edible Seeds: yes, best roasted Info: longest-storing squash (up to 3 months in the right conditions)
FESTIVAL	Texture: quite solid and rich Taste: sweet and nutty Eating: baked and roasted Edible Skin: yes when roasting and baking Edible Seeds: yes, best roasted Info: stores well, with a beautiful skin that adds warmth to the winter table
GEM	Texture: smooth and creamy when cooked Taste: sweeter than most; nutty Eating: baked, stuffed, boiled Edible Skin: yes, tender when cooked Edible Seeds: yes, best roasted Info: related to butternuts & pumpkins
GREEN HOKKAIDO	Texture: quite tough skin with dense golden flesh Taste: strong and sweet Eating: baked, roasted, braised, pureed, stuffed and steamed – very versatile Edible Skin: yes, when baked or roasted Edible Seeds: yes, best roasted Info: Grows well even in wet British summers!
GOLD NUGGET	Texture: firm, moist, smooth Taste: pleasant nutty sweetness Eating: bake whole or halved, roast Edible Skin: yes, but tough Edible Seeds: edible, best roasted Info: aka ‘Oriental Squash’
SMALL PUMPKINS	Texture: slightly ribbed, quite thick skin with fine, pulpy interior Taste: sweet, versatile Eating: baked, roasted, braised, pureed, in pies, stuffed, steamed, used in soup Edible Skin: yes if roasted Edible Seeds: yes, best roasted Info: too good just for Halloween – try and use the flesh you scoop out for soups and purees.
SPAGHETTI	Texture: stranded fleshy pulp  Taste: very mild, use as a base Eating: best baked, roast, steam Edible Skin: no Edible Seeds: yes, best roasted Info: contrary to most other varieties, larger ones are more flavourful than the smaller ones
TURK’S TURBAN	Texture: firm Taste: mellow sweetness; hazelnut Eating: roast, steam, soup, stew Edible Skin: no Edible Seeds: yes, best roasted Info: keeps well
UCHIKI OR RED KURI	Texture: firm, buttery Taste: mellow sweetness; chestnut Eating: soup, puree, cakes, bread Edible Skin: yes Edible Seeds: yes, best roasted Info: aka Japanese or Onion squash
WINTER SWEET	Texture: flaky, chunky Taste: sweet and deep Eating: bakes and roasts well. Lovely in soups, purees, cakes and bread Edible Skin: yes Edible Seeds: yes, best roasted Info: keeps well and improves over time, so it makes a good late winter variety.

Any of these squash can be subbed in for butternut squash in any of the recipes here on the website xx Lorna xx