Types of Squash

• Honey Boat – C. pepo – delicata type

  They are oval with white and green stripes and are very sweet when fully ripe. They are a fall squash, as they do not keep as long as some other kinds of winter squash like butternut and buttercup/kabocha. Honey Boat can be baked whole, can be stuffed or can be cut into slices or chunks and roasted on their own or with other vegetables.

• Sugar Dumpling – C. pepo – sweet dumpling type

  Very sweet, fine-grained flesh. Great early fall eating. Ideal for baking whole or in halves.

• Honey Boat – C. pepo – delicata type

  Sweet, thick flesh. Excellent fall-eating squash. Can be baked whole or cut in half. Or cut in half and slice and saute or roast, on their own or with other vegetables – skins are tender enough to eat.

• Red Kuri aka Orange Hokkaido – C. maxima – a Japanese heirloom

  Very smooth, sweet, rich flavour, fine-grained flesh. Great for baking, mashing, purees, soups because flecks of skin don’t show.

• Sweet Mama Kabocha-type – C. maxima – newer hybrid variety

  Kabocha squash are a Japanese type of squash – buttercups without the ‘cup’. One of my winter favourites. Stores well. Thick, dry, orange-yellow, sweet flesh. Great for curries, stews, roasting and steaming.

• Pepper/Acorn – C. pepo

  Thick, pale yellow, moist flesh. Ideal for baking whole or in halves. Popular fall squash. Great for stuffing.

• Butternut – C. moschata

  Easy to peel. Excellent keeper. Rich, fine-textured, orange flesh. Bake, saute or roast. A favourite for soup. Enhance its flavour with sage, rosemary, thyme, coriander, ginger, nutmeg, orange juice, tomatoes, and sharp cheeses like Asiago, feta, and goat.

• Marina di Chioggia – C. maxima – an Italian heirloom

  Especially for gnocchi and ravioli. Dry, sweet, orange flesh.