The Complete Squash Guide

One of the best foods of autumn is squash. This versatile veggie can be transformed into a warming soup, a hearty roast or adelicious side.The only problem -how can you tell which is which and what do you use the for. Luckily there is a guide to help you pick the right gourd.

Florence Fabricant created this for yesterday's New York Times Foo section. It is definitely a  keeper, especially for home chefs , new to cooking squash.. There is a description along with a picture for the twelve kinds which will be helpful for those thinking of serving it for Thanksgiving. The most popular and the most known is the acorn squash. This familiar round globe is covered in a leathery dark green skin.The skin or peel is not for eating. The flesh is fairly sweet and it's best for roasting or stuffing.Ms. Fabricant also recommends cutting it up in chunks and pureeing them.Another popular one is the butternut. Again, this is a popular one, usually a foot long in length. It has a fat bottom and light tan skin.It's sweet and nutty tasting and can be mashed or baked into a layer cake.Cute, round squashes are the carnival and cheese pumpkin. The first is reminiscent of the acorn and has a lovely maple flavor. The cheese pumpkin is more savory and can be incorporated into pies, soups or purees.Another sweet tasting gourd is the delicata.It has green and white stripes with a thin skin.The best use? Turn it into a creamy and thick bisque. The Honeynut is the newcomer in the family. It sprang from Cornell University's labs.It's a hybrid of the butternut squash, but sweeter and richer in taste. It would be ideal for desserts.

Looking for super cute? Then try the squash with the super cute name. Jack-Be-Little. This orange or white ball can be filled with soup, a gratin or even a custard. It is mild tasting, perfect for a strong main dish.Craving sweet potatoes?Try the gourd with the exotic name - kabocha. Its' nubbly rind can be eaten with the flesh. Roast pieces or use in soups and stews.Another exotic cucurbita is the Japanese kuri.This is an anomaly in the squash family. Its' flavor is more like chestnut. This makes it perfect for stirfries and stews. The creamy white mashed potatoes is an albino version of its' cousin, the acorn. The inside is dense and scooped out to be fluffed with butter and salt.Ms. Fabricant also recommends halving them and serving with cheese. Spaghetti squash is the most popular with gardeners.Ir's an easy, problem free grow in almost every summer backyard garden.  It's oval and yellowish - about the size of a football. Its' name derives from its' string like flesh that can serve as a sub in for pasta. Then there is the sweet dumpling.It resembles the carnival squash but is green and white in appearance.The skin is thin and edible and can be roasted , stuffing or baking.

Squash is a must have at any fall meal. Cook or bake it for a delicious side or dessert. It'll add color and flavor to the meal.