Below is a list of all known varieties for Winter Squash. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Black Forest Squash | A small, dark-green winter squash with sweet, dry, dense flesh, similar to Kabocha. It is prized for its fine texture and intense sweetness, excellent for purées and roasting. |
| Blue Hubbard Squash | A large, irregularly shaped winter squash known for its distinctive warty, blue-gray rind. It has a high sugar content and dry, sweet, yellow-orange flesh, considered excellent for pies and baking. |
| Boston Marrow Squash | A very old American heirloom winter squash with a tapered shape and orange or reddish skin. It has dry, sweet, yellow flesh, traditionally used for pies and baking. |
| Buttercup Squash (C. maxima) | A high-quality winter squash with a turban shape and a small button on the bottom. It has dry, sweet, orange flesh with a nutty flavor, excellent for baking and puréeing. |
| Calabaza (West Indian Pumpkin) | A large, pumpkin-like winter squash (*Cucurbita moschata* and *C. maxima*) widely grown in the Caribbean and Latin America. It has a mild, sweet flavor and moist, yellow-orange flesh, essential for stews and soups. |
| Galeux d’Eysines Squash | A French heirloom winter squash known for its thick, salmon-pink skin that develops extensive warts ("peanuts") as it matures. The flesh is fine, sweet, and excellent for purées and soups. |
| Hubbard Squash | A very large, irregularly shaped winter squash with a tough, often bumpy, blue-gray or orange rind. Its flesh is dry, starchy, and very sweet, making it ideal for baking and purées. |
| Long Island Cheese Squash | A large, flat, buff-colored winter squash (C. moschata) historically grown in New York. Its resemblance to a wheel of cheese makes it decorative, and its smooth, sweet flesh is excellent for purées. |
| Marina di Chioggia | An Italian heirloom winter squash known for its bumpy, dark-green rind and flattened, turban-like shape. Its flesh is deep orange, dry, and very sweet, prized for making gnocchi and ravioli filling. |
| North Georgia Candy Roaster | A very large, elongated heirloom squash with pinkish-orange skin. It has exceptionally fine-textured, very sweet flesh, historically used for baking and pies in the Southern U.S. |
| Queensland Blue Squash | An Australian heirloom winter squash with a deep blue-gray, heavily ribbed exterior. It has dry, sweet, yellow-orange flesh, highly valued for baking and long-term storage. |
| Red Kuri Squash | A small, teardrop-shaped winter squash with a deep orange-red rind. It has a dry, flaky, sweet flesh with a pronounced nutty, chestnut-like flavor, often used like Kabocha. |
| Sweet Dumpling Squash | A small, creamy-white winter squash with dark green stripes. It is known for its exceptionally sweet flavor, slightly starchy flesh, and is perfect for individual baked servings. |
| Sweet Lightning Squash | A decorative winter squash (C. pepo) that is small, sweet, and has a mottled green and yellow pattern. It is used for both ornamental display and baking individual servings. |
| Sweet Meat Squash | A very large, heirloom winter squash known for its thick, sweet, deep orange flesh that holds up well in baking. It has a dull, dusty gray-green rind and excellent storage quality. |
| Thelma Sanders Sweet Potato Squash | An heirloom Acorn-type squash known for its slightly elongated shape, creamy white skin, and exceptionally sweet, fine-textured flesh, used as a substitute for sweet potato. |
| Trombone Squash (Butternut-type) | A specialty butternut-like squash that grows in a massive, curved trombone shape. It has very little seed cavity and is prized for high yield of firm, sweet flesh. |
| Turban Squash | A large, decorative winter squash with a characteristic capresembling a turban. Its flesh is mild, slightly nutty, and dry, making it good for baking and stuffing. |
| Turk’s Turban Squash (Ornamental) | A decorative variety characterized by a cap-like growth (turban) at the blossom end. While edible (mild flavor), it is primarily grown for its unique shape and colorful rind (red, orange, green, and white). |
| White Cushaw Squash | A large, curved-neck winter squash (C. argyrosperma) with pale green or white skin and dense, creamy white flesh. It has a mild, nutty flavor and is popular in the Southern U.S. and Mexico. |
| Winter Squash (Flakes/Dehydrated) | The dried, small, irregular pieces of winter squash flesh. This shelf-stable ingredient is used in food manufacturing for adding color, nutritional content, and subtle sweetness to soups and mixes. |
| Winter Squash (Microwave Ready) | A commercially processed form where hard-rinded squashes (e.g., Acorn or Butternut) are pre-cut or packaged to be cooked quickly in a microwave, maximizing convenience. |
| Winter Squash (Pickled Chunks) | The hard flesh of various winter squashes (e.g., Butternut or Hubbard) preserved in a sweet and sour vinegar brine. Used as a relish or side dish in some regional cuisines. |
| Winter Squash (Powder/Flour) | Dehydrated and ground winter squash (often Butternut or Pumpkin) used as a coloring and nutritional additive in baking, pasta, and gluten-free flour blends. |