Gourds and How to Use 'Em

ACORN SQUASH
Half & bake cut side down at 425F for 30 minutes; turn, add butter, salt, lots of pepper & maple syrup, then roast 20 minutes more.
Try: Stuffed Acorn Squash

BUTTERNUT SQUASH
Perfect for soups due to its size & density. Saute with onions, garlic & tomato paste before simmering in stock.
Try: Spinach Cheese Stuffed Butternut Squash

CROOKNECK SQUASH
With rounded bottoms & curved necks, these kinds of squash are best picked when no more than 4-6 inches long, so they're tender & not tough. If you wait too long, they get unpleasantly seedy. 
Try: Squash with Manchego and Rosemary

DELICATA SQUASH
Cut into rings, brush lightly with olive oil, season & roast on baking sheet at 425F. Use as a base for a salad.
Try: Delicata Squash, Quinoa, and Arugula with Walnuts and Pomegranate Molasses

DUMPLING SQUASH
Cut off the top, scoop out the seeds, add butter, olive oil, or cream, put the lid back on & roast 1 hour.
Try: Creamy Summer Squash Soup

KABOCHA SQUASH
Cut into large cubes & use in stews, chunky soups, or curries. The skin is edible & nutritious!
Try: Squash Risotto

PUMPKIN SQUASH
Pumpkins are a type of winter squash, so they're not just for carving! Bake, steam, put in stews & roast the seeds. 
Try: Gruyere Stuffed Pumpkins or Roasted Pumpkin Gnocchi

RED KURI SQUASH
This Japanese squash, also known as Hubbard, looks similar to a small pumpkin & has a flavor resembling sweet potatoes. Bake, steam, puree in soups, or make a fluffy mash. 
Try: Rigatoni with Ricotta Cheese, Squash, and Bacon

SPAGHETTI SQUASH
This oblong-shaped squash has stringy flesh you can scrape out after cooking to create spaghetti-like strands. Use as a pasta substitute, under vegetables or burrata, in soups, or as a side.
Try: Smoked Feta and Herbed Spaghetti Squash

ZUCCHINI SQUASH
Perfect for grilling, sauteing, or baking in quick breads & cakes. Use a food processor to grate it & freeze; Pull it out to make a frittata later. 
Try: Zucchini Pecan Bread or Chocolate Zucchini Cake

SQUASH SOUP
2        tablespoons butter
1        small onion, chopped
1        stalk celery, chopped
1        medium carrot, chopped
2        medium potatoes, cubed
1        medium butternut squash, peeled, seeded & cubed
32      ounces chicken stock

Saute onion & celery, add remaining ingredients & cook until tender. Puree.

ROASTED SQUASH SEEDS
Toss seeds with olive oil & salt in small bowl. Spread in single layer on dry baking sheet. Bake at 350F for 15-20 minutes, until golden & start to pop.