6 Types of Squash and How to Use Them

Buttery-rich but low in fat and calories, winter squash belongs on every healthy table. Pick a prime specimen and keep it fresh with this advice.

Cook with smaller varieties—such as New England Pie and Baby Pam—they're less stringy and more flavorful than carving pumpkins.

Look for it at farmers markets. It tastes similar to an orange pumpkin.

The mustard-yellow flesh of this squash is tender, rich and sweet.

The golden-orange flesh is dry and very mild.

The skin is thin, so no need to peel it. The moist yellow flesh is creamy, with notes of corn and sweet potato.

Choose a firm, matte (not shiny) squash that feels heavy for its size. If it has any soft spots or is cracked anywhere, put it back. The stem should be dry, but not shriveled.

Most varieties will last one to two months in a cool, dry place. Store cut squash in a plastic bag, seal and chill; use within seven days.

Peel, seed and chop the squash. Boil, steam or roast until tender, then mash. Let it cool, then scoop it into freezer bags in one-cup portions. Squeeze out air, seal and freeze for up to four months.