Winter squash comes in shapes round and elongated, scalloped and pear-shaped with flesh that ranges from golden-yellow to brilliant orange. Most winter squashes are vine-type plants whose fruits are harvested when fully mature. They take longer to mature than summer squash (3 months or more) and are best harvested once the cool weather of fall sets in. They can be stored for months in a cool basement-hence the name Winter squash, They taste great in stews, soups and even just roasting below are some examples of squash
Fairytale Pumpkin Squash
French name is Musquee de Provence. The fruits are flattened like a cheese but each rib makes a deep convolution. The Fairytale Pumpkin is a very unique eating and ornamental pumpkin. Its thick but tender, and the deep orange flesh is very flavored, sweet, thick, and firm. It is a 115 to 125 day pumpkin and takes a long time to turn to its cheese color. The distinctive coach-like shape and warm russet color makes it also perfect for fall decorating.
This pumpkin is usually used for baking. Cut it into pieces and bake in the oven.
Available September to November.
Buttercup Squash are part of the Turban squash family (hard shells with turban-like shapes) and are a popular variety of winter squash. This squash has a dark-green skin, sometimes accented with lighter green streaks.
Has a sweet and creamy orange flesh. This squash is much sweeter than other winter varieties. Buttercup Squash can be baked, mashed, pureed, steamed, simmered, or stuffed and can replace Sweet Potatoes in most recipes.
Available year-round – peak season lasts from early fall through winter
Autumn Cup Squash
A hybrid semi-bush Buttercup/kabocha type dark green squash. Rich flavored flesh and high yields. Fruit size 6 inches with a weight of about 2 to 3 pounds. Flesh is yellow/orange meat that is stringless, dry, and sweet.
Available September through December.