Squash belongs to the Cucurbitaceae family, genus Cucurbita, with key species like C. pepo (zucchini, acorn), C. maxima (hubbard, buttercup), and C. moschata (butternut, calabaza). Botanically a fruit due to seed-bearing flesh, it’s classified into summer (soft-skinned) and winter (hard-rinded) types. Native to the Americas, it was domesticated over 10,000 years ago, primarily in Mesoamerica, with seeds and wild ancestors like Cucurbita texana tracing back to ancient cultivation.
Originating in Central and South America, squash spread across indigenous cultures before European contact, valued for its edible flesh, seeds, and flowers. Columbus introduced it to Europe in the 1490s, where it adapted to new climates. Today, it’s grown globally, with major production in the U.S., China, and India, reflecting its versatility across temperate and subtropical zones.
Squash grows best in warm seasons (70°F–85°F), planted in spring after the last frost for summer types (45–60 days to harvest) or early summer for winter types (90–120 days). It thrives in well-drained, fertile soil (pH 6.0–7.0), needing full sun, regular water, and space—bush varieties for small plots, vining for larger areas. Seeds are sown 1 inch deep, 2–3 feet apart, often with mulch to retain moisture.
Culinary uses range from summer squash sautéed, grilled, or eaten raw to winter squash roasted, pureed, or stuffed. Flowers are fried, seeds toasted, and flesh transforms into soups, pies, or pasta alternatives. Its adaptability spans savory and sweet dishes, with textures from crisp to creamy, enhanced by spices, butter, or oils, making it a kitchen staple worldwide.
Nutritionally, squash is low-calorie and rich in vitamins A and C, beta-carotene, and fiber, especially in orange-fleshed varieties. Summer types offer hydration and potassium, while winter ones provide antioxidants and complex carbs. Seeds add healthy fats and protein, supporting immunity, vision, and digestion, with benefits varying by type and preparation.
Varieties of Squash
Butternut Squash
Butternut Squash (Cucurbita moschata) is a winter variety with a smooth, tan to pale orange skin and a bulbous base tapering into a thick neck, typically 8–12 inches long and 3–5 pounds. Its deep orange flesh is dense, sweet, and nutty with a creamy texture when cooked, harboring a small seed cavity in the bulb. Vines sprawl in warm climates (70°F–85°F), maturing in 90–110 days on well-drained, fertile soil (pH 6.0–6.8). High in vitamins A and C, it’s ideal for roasting (halved or cubed, 400°F for 30–45 minutes), pureeing into soups, or baking into risottos. Peel before cubing, though roasting with skin on simplifies scooping; it stores for 2–3 months in a cool, dry place.
Zucchini
Zucchini (Cucurbita pepo) is a summer squash with smooth, dark green (or yellow) skin, cylindrical, 6–8 inches long when harvested immature, and weighing 0.5–1 pound. Its tender, pale flesh is mild and slightly sweet, with tiny, edible seeds. Bush plants thrive in warm weather (70°F–85°F), maturing in 45–60 days on loamy soil (pH 6.0–6.5). Rich in vitamin C and water, it’s perfect raw in salads, spiralized into “zoodles,” or sautéed (5–10 minutes). Grill thick slices for char marks, or bake into breads; refrigerate for 1–2 weeks, as it doesn’t store long-term.
Acorn Squash
Acorn Squash (Cucurbita pepo) is a winter type, acorn-shaped with deep green, ribbed skin (sometimes orange-flecked), 5–7 inches long, and 1–2 pounds. Its yellow-orange flesh is mildly sweet and nutty, with a slightly fibrous texture. Vines grow in warm conditions (70°F–80°F), maturing in 80–100 days on fertile soil (pH 6.0–7.0). High in fiber and potassium, it excels when halved, seeded, and roasted (375°F, 40–50 minutes) with butter or stuffed with grains and meat. The edible skin softens when cooked; store for 1–2 months in cool, dry conditions.
Spaghetti Squash
Spaghetti Squash (Cucurbita pepo) is a winter squash, oblong and pale yellow to ivory, 9–12 inches long and 3–5 pounds, with a tough rind. Its golden flesh separates into spaghetti-like strands when cooked, offering a mild, neutral flavor and crisp-tender texture. Vines need warm climates (70°F–85°F), maturing in 90–110 days on well-drained soil (pH 6.0–6.5). Low in carbs and high in vitamin A, it’s best halved, seeded, and roasted (400°F, 40–50 minutes), then forked into strands for pasta substitutes with sauce. Stores for 1–2 months in a cool, dry spot.
Pattypan Squash
Pattypan Squash (Cucurbita pepo) is a summer variety with a scalloped, flying-saucer shape, 3–4 inches wide, in yellow, green, or white hues, weighing 0.25–0.5 pounds. Its tender, pale flesh is buttery and mildly sweet. Bush plants grow fast in warm weather (70°F–85°F), maturing in 45–55 days on loamy soil (pH 6.0–6.5). Rich in vitamin C, it’s great steamed (5–10 minutes), grilled, or roasted whole (375°F, 20–25 minutes). Harvest young for best texture; store refrigerated for 1–2 weeks.
Kabocha Squash
Kabocha Squash (Cucurbita maxima) is a winter squash, round and flattened, 6–10 inches wide and 3–5 pounds, with dark green or orange skin (often mottled) and a hard rind. Its bright orange flesh is sweet, nutty, and velvety, akin to sweet potato. Vines flourish in warm climates (70°F–85°F), maturing in 90–110 days on rich soil (pH 6.0–7.0). High in beta-carotene, it’s superb roasted (400°F, 30–45 minutes), steamed, or pureed into soups. Skin is edible when cooked; store for 2–3 months in a cool, dry place.
Delicata Squash
Delicata Squash (Cucurbita pepo) is a winter type, cylindrical with tapered ends, 6–8 inches long and 1–2 pounds, featuring cream skin with green or orange stripes. Its pale orange flesh is sweet, creamy, and slightly nutty. Vines grow in warm conditions (70°F–80°F), maturing in 80–100 days on fertile soil (pH 6.0–6.5). Rich in vitamins A and C, its thin, edible skin makes it easy to slice and roast (400°F, 25–35 minutes) or stuff. Stores for 1–2 months, shorter than thicker-skinned varieties.
Yellow Crookneck Squash
Yellow Crookneck Squash (Cucurbita pepo) is a summer squash with a curved neck and bulbous base, 6–8 inches long, with bumpy, bright yellow skin and tender, pale flesh. Its flavor is mild and buttery. Bush plants thrive in warm weather (65°F–80°F), maturing in 50–60 days on loamy soil (pH 6.0–6.5). High in water and vitamin C, it’s excellent sautéed (5–10 minutes), grilled, or baked into casseroles. Harvest young for tenderness; refrigerate for 1–2 weeks.
Hubbard Squash
Hubbard Squash (Cucurbita maxima) is a winter variety, large and teardrop-shaped, 10–15 pounds, with bumpy, blue-green, orange, or gray skin and a thick rind. Its orange flesh is sweet, grainy, and rich, perfect for hearty dishes. Vines need space and warm climates (70°F–85°F), maturing in 100–120 days on rich soil (pH 6.0–7.0). High in vitamin A, it’s best roasted (375°F, 45–60 minutes) or pureed for pies and soups. Stores for 4–6 months in cool, dry conditions.
Buttercup Squash
Buttercup Squash (Cucurbita maxima) is a winter squash, squat and turban-shaped, 6–8 inches wide and 3–5 pounds, with dark green skin and a gray “cap.” Its deep orange flesh is sweet, dense, and silky. Vines grow in warm climates (70°F–85°F), maturing in 90–110 days on fertile soil (pH 6.0–7.0). Rich in beta-carotene, it’s ideal for baking (375°F, 40–50 minutes), mashing, or soups. Skin isn’t edible; store for 2–3 months in a cool, dry spot.
Chayote Squash
Chayote Squash (Sechium edule) is a summer-like perennial with a pear shape, 3–6 inches long, and wrinkled, light green skin, weighing 0.5–1 pound. Its crisp, white flesh is mildly sweet, apple-like, with a single large seed. Vines thrive in subtropical climates (70°F–90°F), fruiting year-round on well-drained soil (pH 6.0–6.8). High in vitamin C, it’s eaten raw in salads, sautéed (5–10 minutes), or boiled. Stores refrigerated for 1 month; peel if desired, though skin is edible.
Red Kuri Squash
Red Kuri Squash (Cucurbita maxima), or Hokkaido, is a winter squash, teardrop-shaped, 5–8 inches tall and 2–4 pounds, with smooth, vibrant orange-red skin. Its orange flesh is sweet, nutty, and smooth, with few seeds. Vines grow in warm conditions (70°F–85°F), maturing in 90–100 days on rich soil (pH 6.0–7.0). High in vitamin A, it’s excellent roasted (400°F, 30–40 minutes), steamed, or in curries. Skin is edible; stores for 2–3 months in a cool, dry place.
Pumpkin (Jack O’Lantern)
Jack O’Lantern Pumpkin (Cucurbita pepo) is a winter squash, round to slightly oblong, 10–15 inches in diameter and 8–15 pounds, with smooth, bright orange skin and a thick rind. Its pale orange flesh is mildly sweet and stringy, often watery, with a large seed cavity. Vines sprawl in warm climates (70°F–85°F), maturing in 90–110 days on fertile, well-drained soil (pH 6.0–6.8). High in vitamin A, it’s carved for Halloween but also roasted (375°F, 45–60 minutes) or pureed for pies and soups. Seeds roast well; store for 2–3 months in a cool, dry place.
Yellow Straightneck Squash
Yellow Straightneck Squash (Cucurbita pepo) is a summer variety, cylindrical with a smooth, straight neck, 6–8 inches long and 0.5–1 pound, featuring glossy yellow skin. Its tender, pale flesh is buttery and mild, with small, edible seeds. Bush plants thrive in warm weather (65°F–80°F), maturing in 45–55 days on loamy soil (pH 6.0–6.5). Rich in vitamin C, it’s perfect sautéed (5–10 minutes), grilled, or baked into casseroles. Harvest young for best texture; refrigerate for 1–2 weeks, as it doesn’t store long-term.
Turban Squash
Turban Squash (Cucurbita maxima) is a winter squash, turban-shaped with a colorful “cap” (green, orange, or red) atop a wider base, 6–10 inches wide and 3–6 pounds. Its orange flesh is sweet, nutty, and slightly grainy, with a moderate seed cavity. Vines grow in warm climates (70°F–85°F), maturing in 90–110 days on rich soil (pH 6.0–7.0). High in beta-carotene, it’s roasted (375°F, 40–50 minutes), mashed, or used decoratively. Skin isn’t edible; store for 2–3 months in a cool, dry spot.
Cushaw Squash
Cushaw Squash (Cucurbita mixta), or crookneck pumpkin, is a winter type, pear-shaped with a curved neck, 12–18 inches long and 5–10 pounds, with striped green-and-white or orange skin. Its pale yellow flesh is sweet, mild, and fibrous, ideal for pies or stews. Vines flourish in warm, humid climates (70°F–90°F), maturing in 100–120 days on well-drained soil (pH 6.0–6.8). High in vitamin A, it’s baked (375°F, 50–60 minutes) or boiled. Stores for 3–4 months; its large size suits big batches.
Ronde de Nice Squash
Ronde de Nice Squash (Cucurbita pepo) is a summer squash, round and 3–4 inches wide, weighing 0.25–0.5 pounds, with smooth, mottled green skin. Its tender, pale flesh is delicate and slightly sweet, with tiny seeds. Bush plants grow fast in warm weather (70°F–85°F), maturing in 45–55 days on loamy soil (pH 6.0–6.5). Rich in water and vitamin C, it’s stuffed (375°F, 20–30 minutes), steamed, or sliced raw. Harvest young; refrigerate for 1–2 weeks, losing firmness if stored longer.
Sweet Dumpling Squash
Sweet Dumpling Squash (Cucurbita pepo) is a winter variety, small and round, 4–5 inches wide and 0.5–1 pound, with cream skin striped with green or orange and deep ribs. Its pale orange flesh is sweet, tender, and smooth. Vines thrive in warm conditions (70°F–80°F), maturing in 90–100 days on fertile soil (pH 6.0–6.5). High in vitamins A and C, it’s halved and roasted (400°F, 30–40 minutes) or stuffed. Edible skin softens when cooked; store for 1–2 months in a cool, dry place.
Blue Hubbard Squash
Blue Hubbard Squash (Cucurbita maxima) is a winter squash, large and teardrop-shaped, 10–20 pounds, with bumpy, slate-blue skin and a hard rind. Its orange flesh is sweet, dry, and slightly grainy, perfect for roasting or soups. Vines need space in warm climates (70°F–85°F), maturing in 100–120 days on rich soil (pH 6.0–7.0). High in vitamin A, it’s cut into chunks and roasted (375°F, 45–60 minutes) or pureed. Stores for 4–6 months, its size ideal for bulk cooking.
Banana Squash
Banana Squash (Cucurbita maxima) is a winter type, elongated and cylindrical, 18–24 inches long and 5–10 pounds, with smooth, pink, orange, or blue-gray skin. Its orange flesh is mildly sweet and firm, suited to baking or casseroles. Vines grow in warm climates (70°F–85°F), maturing in 100–120 days on fertile soil (pH 6.0–7.0). Rich in beta-carotene, it’s sliced and roasted (375°F, 40–50 minutes) or mashed. Stores for 3–4 months; its size requires portioning.
Tatume Squash
Tatume Squash (Cucurbita pepo) is a summer squash, round to oval, 4–6 inches wide and 1–2 pounds, with mottled green skin turning orange if ripened. Its pale flesh is mild, juicy, and tender when young, firming as it matures. Vines thrive in hot climates (75°F–90°F), maturing in 50–70 days on well-drained soil (pH 6.0–6.5). High in vitamin C, it’s sautéed (5–10 minutes) young or stuffed when mature. Refrigerate fresh for 1–2 weeks; ripened stores 1–2 months.
Carnival Squash
Carnival Squash (Cucurbita pepo) is a winter hybrid, acorn-shaped, 5–7 inches wide and 1–2 pounds, with variegated green, yellow, and orange skin. Its yellow-orange flesh is sweet, nutty, and slightly fibrous. Vines grow in warm conditions (70°F–80°F), maturing in 80–100 days on fertile soil (pH 6.0–6.5). High in vitamin A, it’s roasted (375°F, 40–50 minutes) or baked with fillings. Skin softens when cooked; store for 1–2 months in a cool, dry spot.
Gold Nugget Squash
Gold Nugget Squash (Cucurbita maxima) is a winter squash, small and round, 3–4 inches wide and 0.5–1 pound, with tough, bright orange skin. Its deep orange flesh is sweet, dense, and smooth, like sweet potato. Compact vines suit small spaces in warm climates (70°F–85°F), maturing in 90–100 days on rich soil (pH 6.0–7.0). High in beta-carotene, it’s roasted whole (375°F, 30–40 minutes) or halved. Stores for 2–3 months; its size makes it single-serving friendly.
Eight Ball Squash
Eight Ball Squash (Cucurbita pepo) is a summer variety, round and 3–4 inches wide, weighing 0.5–1 pound, with glossy, dark green skin. Its tender, pale flesh is mild and slightly sweet. Bush plants grow quickly in warm weather (70°F–85°F), maturing in 45–55 days on loamy soil (pH 6.0–6.5). Rich in vitamin C, it’s stuffed (375°F, 20–30 minutes), grilled, or sautéed. Harvest young for best flavor; refrigerate for 1–2 weeks, as it’s not a keeper.
Sweet Meat Squash
Sweet Meat Squash (Cucurbita maxima) is a winter variety, large and round to slightly flattened, weighing 10–15 pounds, with a slate-gray to blue-green, hard rind. Its deep orange flesh is exceptionally sweet, dense, and smooth, with a rich, caramel-like flavor perfect for pies, roasting, or soups. Vines thrive in warm climates (70°F–85°F), maturing in 100–120 days on fertile, well-drained soil (pH 6.0–7.0). High in vitamin A, it’s cut into chunks and roasted (375°F, 45–60 minutes) or pureed. Stores for 4–6 months in a cool, dry place, its size ideal for bulk cooking or sharing.
Costata Romanesco Squash
Costata Romanesco Squash (Cucurbita pepo) is a summer squash, elongated and ribbed, 6–10 inches long and 1–2 pounds, with light green skin speckled with darker stripes. Its pale flesh is firm, nutty, and less watery than typical zucchini, offering a robust taste with a slight sweetness. Bush plants grow in warm weather (70°F–85°F), maturing in 50–60 days on loamy soil (pH 6.0–6.5). Rich in vitamin C, it’s excellent sautéed (5–10 minutes), grilled, or sliced raw for salads. Harvest young for tenderness; refrigerate for 1–2 weeks.
Lakota Squash
Lakota Squash (Cucurbita maxima) is a winter heirloom, pear-shaped, 6–10 inches long and 4–8 pounds, with orange skin streaked with green or cream and a tough rind. Its bright orange flesh is sweet, fine-grained, and slightly nutty, great for baking, mashing, or hearty soups. Vines flourish in warm climates (70°F–85°F), maturing in 90–110 days on rich soil (pH 6.0–7.0). High in beta-carotene, it’s roasted (375°F, 40–50 minutes) or pureed. Skin isn’t edible; store for 3–4 months in a cool, dry spot, valued for its Native American heritage.
Sunburst Squash
Sunburst Squash (Cucurbita pepo) is a summer variety, pattypan-shaped with scalloped edges, 2–3 inches wide and 0.25–0.5 pounds, featuring vibrant yellow skin. Its tender, pale flesh is buttery and mildly sweet, with small, edible seeds, ideal for quick cooking. Bush plants thrive in warm conditions (65°F–80°F), maturing in 45–55 days on loamy soil (pH 6.0–6.5). High in water and vitamin C, it’s steamed (5–10 minutes), grilled, or roasted whole (375°F, 20–25 minutes). Refrigerate for 1–2 weeks; pick young to avoid toughness.
Long Island Cheese Pumpkin
Long Island Cheese Pumpkin (Cucurbita moschata) is a winter squash, flattened and ribbed like a cheese wheel, 6–10 inches wide and 6–12 pounds, with smooth, buff to pale orange skin. Its deep orange flesh is sweet, smooth, and dense, perfect for pies, purees, or roasting. Vines grow in warm climates (70°F–85°F), maturing in 100–120 days on fertile soil (pH 6.0–6.8). High in vitamin A, it’s roasted (375°F, 45–60 minutes) or boiled for mashing. Stores for 3–5 months, a Northeast heirloom prized for flavor and texture.
Bennings Green Tint Squash
Bennings Green Tint Squash (Cucurbita pepo) is a summer squash, pattypan-shaped, 3–4 inches wide and 0.25–0.5 pounds, with pale green to creamy skin. Its tender flesh is mild, slightly sweet, and crisp, ideal for fresh eating or light cooking. Bush plants mature quickly in warm weather (70°F–85°F), in 45–55 days on well-drained soil (pH 6.0–6.5). Rich in vitamin C, it’s steamed (5–10 minutes), sautéed, or stuffed (375°F, 20–30 minutes). Refrigerate for 1–2 weeks; harvest small for peak flavor and texture.
Pink Banana Squash
Pink Banana Squash (Cucurbita maxima) is a winter variety, elongated and cylindrical, 18–24 inches long and 6–12 pounds, with smooth, salmon-pink skin and a tough rind. Its orange flesh is sweet, firm, and slightly dry, suited to baking, roasting, or casseroles. Vines need space in warm climates (70°F–85°F), maturing in 100–120 days on rich soil (pH 6.0–7.0). High in beta-carotene, it’s sliced and roasted (375°F, 40–50 minutes) or mashed. Stores for 3–4 months; its large size requires portioning for smaller meals.
Thelma Sanders Sweet Potato Squash
Thelma Sanders Sweet Potato Squash (Cucurbita pepo) is a winter squash, acorn-shaped, 5–7 inches long and 1–2 pounds, with smooth, cream to pale gold skin. Its yellow-orange flesh is sweet, moist, and silky, mimicking sweet potato, ideal for roasting or baking. Vines grow in warm conditions (70°F–80°F), maturing in 85–100 days on fertile soil (pH 6.0–6.5). High in vitamin A, it’s roasted (375°F, 40–50 minutes) or baked with butter. Skin softens when cooked; store for 1–2 months in a cool, dry place.
Zephyr Squash
Zephyr Squash (Cucurbita pepo) is a summer hybrid, straight with a slight curve, 6–8 inches long and 0.5–1 pound, with two-tone skin—yellow at the base, green at the tip. Its pale flesh is tender, mildly sweet, and firm, offering a crisp bite. Bush plants thrive in warm weather (70°F–85°F), maturing in 50–60 days on loamy soil (pH 6.0–6.5). High in vitamin C, it’s grilled (5–10 minutes), sautéed, or sliced raw for salads. Refrigerate for 1–2 weeks; harvest young for best quality.
Galeux d’Eysines Squash
Galeux d’Eysines Squash (Cucurbita maxima) is a winter squash, round to slightly flattened, 8–12 inches wide and 6–10 pounds, with salmon-pink skin covered in peanut-like warts. Its orange flesh is sweet, velvety, and aromatic, excellent for soups or purees. Vines grow in warm climates (70°F–85°F), maturing in 100–120 days on rich soil (pH 6.0–7.0). High in vitamin A, it’s roasted (375°F, 45–60 minutes) or steamed. Skin isn’t edible; store for 3–4 months, a French heirloom valued for flavor over appearance.
Black Futsu Squash
Black Futsu Squash (Cucurbita moschata) is a winter variety, small and pumpkin-shaped, 4–6 inches wide and 1–3 pounds, with dark green to black, ribbed skin that turns orange-brown with age. Its golden flesh is nutty, sweet, and firm, ideal for roasting or tempura. Vines thrive in warm conditions (70°F–85°F), maturing in 90–110 days on fertile soil (pH 6.0–6.8). High in beta-carotene, it’s halved and roasted (400°F, 30–40 minutes). Skin is edible when young; store for 2–3 months.
Tromboncino Squash
Tromboncino Squash (Cucurbita moschata) is a dual-purpose squash, long and trumpet-shaped, 12–36 inches long and 1–3 pounds, with light green skin turning beige if ripened. As a summer squash (harvested young), its flesh is tender and mild; as winter, it’s denser and sweeter. Vines climb in warm climates (70°F–85°F), maturing in 70–100 days on well-drained soil (pH 6.0–6.8). High in vitamin C, it’s sautéed young (5–10 minutes) or roasted mature (375°F, 40–50 minutes). Refrigerate fresh for 1–2 weeks; mature stores 2–3 months.
Queensland Blue Squash
Queensland Blue Squash (Cucurbita maxima) is a winter variety, round and deeply ribbed, 8–12 inches wide and 6–10 pounds, with a tough, slate-blue rind. Its bright orange flesh is sweet, dry, and dense, with a rich, nutty flavor, ideal for roasting or soups. Vines thrive in warm climates (70°F–85°F), maturing in 100–120 days on fertile, well-drained soil (pH 6.0–7.0). High in vitamin A, it’s roasted (375°F, 45–60 minutes) or pureed for savory dishes. Skin isn’t edible; store for 4–6 months in a cool, dry place, an Australian heirloom prized for longevity.
Cocozelle Squash
Cocozelle Squash (Cucurbita pepo) is a summer squash, elongated and slightly ribbed, 6–10 inches long and 1–2 pounds, with dark green skin striped with light green or yellow. Its pale flesh is tender, mildly sweet, and firm, less watery than standard zucchini. Bush plants grow in warm weather (70°F–85°F), maturing in 50–60 days on loamy soil (pH 6.0–6.5). Rich in vitamin C, it’s sautéed (5–10 minutes), grilled, or baked into breads. Harvest young for best texture; refrigerate for 1–2 weeks.
Candy Roaster Squash
Candy Roaster Squash (Cucurbita maxima) is a winter variety, elongated and slightly curved, 12–18 inches long and 5–10 pounds, with smooth, pink, orange, or blue-green skin depending on strain. Its orange flesh is sweet, moist, and tender, perfect for pies, roasting, or candies. Vines flourish in warm climates (70°F–85°F), maturing in 100–120 days on rich soil (pH 6.0–7.0). High in beta-carotene, it’s roasted (375°F, 40–50 minutes) or mashed. Stores for 3–4 months; a Cherokee heirloom valued for its sweetness.
Lebanese Squash
Lebanese Squash (Cucurbita pepo) is a summer squash, short and plump, 4–6 inches long and 0.5–1 pound, with smooth, light green skin. Its tender, pale flesh is mild and slightly nutty, with a juicy bite, great for Middle Eastern dishes. Bush plants thrive in warm conditions (70°F–85°F), maturing in 45–55 days on well-drained soil (pH 6.0–6.5). High in water and vitamin C, it’s stuffed (375°F, 20–30 minutes), sautéed, or grilled. Refrigerate for 1–2 weeks; harvest young to avoid seediness.
Marina di Chioggia Squash
Marina di Chioggia Squash (Cucurbita maxima) is a winter squash, round and warty, 6–10 inches wide and 5–10 pounds, with bumpy, blue-green skin and a hard rind. Its deep orange flesh is sweet, rich, and velvety, ideal for gnocchi, soups, or roasting. Vines grow in warm climates (70°F–85°F), maturing in 100–120 days on fertile soil (pH 6.0–7.0). High in vitamin A, it’s roasted (375°F, 45–60 minutes) or pureed. Stores for 4–6 months, an Italian heirloom with a distinctive look.
Golden Zucchini
Golden Zucchini (Cucurbita pepo) is a summer variety, cylindrical, 6–8 inches long and 0.5–1 pound, with smooth, bright yellow skin and tender, pale yellow flesh. Its flavor is mild and slightly sweeter than green zucchini, with edible seeds. Bush plants mature quickly in warm weather (70°F–85°F), in 45–60 days on loamy soil (pH 6.0–6.5). Rich in vitamin C, it’s sautéed (5–10 minutes), spiralized, or grilled. Refrigerate for 1–2 weeks; pick young for tenderness and color.
Autumn Crown Squash
Autumn Crown Squash (Cucurbita maxima) is a winter hybrid, flattened and slightly ribbed, 6–8 inches wide and 3–5 pounds, with pale orange to beige skin. Its orange flesh is sweet, smooth, and dense, akin to butternut, perfect for roasting or soups. Vines thrive in warm conditions (70°F–85°F), maturing in 90–110 days on rich soil (pH 6.0–7.0). High in beta-carotene, it’s halved and roasted (375°F, 40–50 minutes) or mashed. Stores for 2–3 months; skin isn’t edible.
Opo Squash
Opo Squash (Lagenaria siceraria), also called bottle gourd, is a summer-like squash, long and cylindrical, 12–18 inches long and 1–3 pounds, with smooth, light green skin. Its white flesh is mild, watery, and slightly bitter when mature, used in Asian stir-fries or soups. Vines climb in hot climates (75°F–90°F), maturing in 60–80 days on well-drained soil (pH 6.0–6.8). High in vitamin C, it’s peeled and cooked (10–15 minutes) young. Refrigerate for 1–2 weeks; mature fruits dry for gourds.
Table Queen Squash
Table Queen Squash (Cucurbita pepo) is a winter squash, acorn-shaped, 5–7 inches long and 1–2 pounds, with dark green, ribbed skin that may turn orange with age. Its yellow-orange flesh is sweet, nutty, and slightly fibrous, great for baking or stuffing. Vines grow in warm climates (70°F–80°F), maturing in 80–100 days on fertile soil (pH 6.0–6.5). High in vitamin A, it’s roasted (375°F, 40–50 minutes) or halved with fillings. Skin softens when cooked; store for 1–2 months.
Grey Zucchini
Grey Zucchini (Cucurbita pepo) is a summer squash, cylindrical, 6–8 inches long and 0.5–1 pound, with smooth, gray-green skin speckled with white. Its pale flesh is tender, mild, and slightly earthy, with small seeds. Bush plants thrive in warm weather (70°F–85°F), maturing in 50–60 days on loamy soil (pH 6.0–6.5). High in water and vitamin C, it’s sautéed (5–10 minutes), grilled, or baked. Refrigerate for 1–2 weeks; harvest young for best flavor.
Honeynut Squash
Honeynut Squash (Cucurbita moschata) is a winter hybrid, small and butternut-shaped, 4–6 inches long and 0.5–1 pound, with dark green skin ripening to orange. Its deep orange flesh is intensely sweet, creamy, and smooth, a mini butternut upgrade. Vines grow in warm conditions (70°F–85°F), maturing in 90–110 days on fertile soil (pH 6.0–6.8). High in vitamin A, it’s roasted (400°F, 25–35 minutes) or pureed. Skin is edible when cooked; store for 2–3 months.
Calabaza Squash
Calabaza Squash (Cucurbita moschata) is a winter squash, round to oblong, 8–15 pounds, with mottled green, orange, or tan skin and a thick rind. Its orange flesh is sweet, moist, and slightly stringy, used in Caribbean soups or stews. Vines flourish in warm, humid climates (75°F–90°F), maturing in 100–120 days on rich soil (pH 6.0–6.8). High in vitamin C, it’s roasted (375°F, 45–60 minutes) or boiled. Stores for 3–4 months; its size suits large dishes.