• Page 1: Overview
• Page 1: Buying & Storing
  Squash
• Page 2: Cooking With Squash
• Page 3: Squash Types
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Kabocha Squash

“Kabocha” is the general term for squash in Japanese, but this Japanese squash also goes by the name ebisu, delica, hoka and (you guessed it) Japanese squash or Japanese pumpkin. The mossy-green rind with spotted streaks of gray-teal encase tender, sweet pumpkin flesh, but without the stringy fibers.

Luffa Gourd

See Chinese okra.

Lumina Squash

A round, white squash that is sometimes carved like a pumpkin for decoration.

Available in the fall and throughout winter.  

Mo Qua Squash

Mo qua is a squash of Chinese origin. A relative of winter melon, mo qua looks like a zucchini with medium green skin and is covered with fuzzy white hairs. Like zucchini, the flesh is light-colored, slightly firm, mildly flavored and can absorb the flavor of any food it is combined with. Peeled, seeded and cubed, Mo Qua is usually stir-fried, braised, boiled or added to soups.

Orange Hokkaido Squash

See red kuri squash.

Orangetti Squash or Vegetable Spaghetti

The pale, orange-fleshed cousin of the spaghetti squash shares the same quality of separating into long spaghetti-like strands as it cooks. The watermelon- shaped orangetti squash is golden and smooth, and its delicate strands can be cooked like a conventional squash. But it is especially impressive piled on top of a plate, like real pasta.

Pattypan or Sunburst Squash or Baby Summer Squash

Pebbled or Warty

Refers to the bumps on the surface of some varieties of squash. The crookneck squash in the photo at right is an excellent example. The pebbles are considered to add to the attractiveness as decorative gourds, and have no impact on flavor.

Pumpkin

Drier, coarser and more strongly flavored than most other squash, pumpkins are harbingers of of autumn, for Halloween Jack-O-Lanterns and evocative of pumpkin pie. They are mostly ornamental; most people who bake with pumpkin do so with the canned variety due to the time demands of preparing the fresh, fibrous flesh; and much canned “pumpkin” is a less fibrous variety of squash. There are many pumpkin variations, such as the Gold Dust, Jack-Be-Little, Lil-Pump-Kee-Mon, Wee-Be-Little, and various white pumpkins (Baby-Boo, Cotton Candy, Valenciano and others).

Red Etampes Squash

See Cinderella Pumpkin.

Red Kuri Squash or Uchiki Kuri Squash or Orange Hokkaido

With butter-colored flesh that is smoother than butternut squash, this teardrop-shaped squash with an intense, sunset-colored rind has a pronounced, distinctive chestnut flavor. It makes it a unique soup base that lends itself to pairings with many other ingredients.