Winter varieties, such as those with dark skins that are too hard and thick to eat, include acorn, buttercup, butternut, calabaza, Danish hubbard, spaghetti, and turban. Look for smaller squash that are brightly colored and free of spots, bruises, and mold.
The skin may not be good to eat, but can help you judge whether or not
a winter squash is ready to eat: Look for bright colors and a lack of bruises.
After peeling (or not, if you like) and removing the seeds, winter squash can be baked, steamed, sauteed, or simmered.
Some savory seasoning suggestions for winter squash: allspice, cinnamon, curry, fennel, marjoram, nutmeg, sage, and tarragon.
In the next section, we'll tell you why when we cover the health benefits of winter squash.
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