Summer vs. Winter
Summer squash varieties include zucchini, yellow straight or crook necks, and patty pan, among others. They are tender, have very thin skins, and a short storage life. Summer squash have a delicate texture and can be eaten raw.

The winter squash family includes varieties such as acorn, turban, sweet dumplings, delicatas, and kubacha. They are hard, with thick rinds, and can be stored for several months in a cool place. Their dense texture requires cooking and is very versatile.

Why Winter Squash are Good Diet Food
Winter squash qualify as a "good carb" so they can be enjoyed on the South Beach Diet or other carb restricted plans. Spaghetti squash is a great substitute for pasta, even for those on high carb, low calorie diets. Most winter squash is loaded with beta carotene, and it's all high in fiber. It's filling, yet low in calories.

How to Choose and Prepare
Choose winter squash that have a hard rind. This indicates that the squash was allowed to mature before harvest. Look for a firm, solid stem end that is dry, not mushy. Inspect the complete squash, avoiding soft spots that may have developed on the ground side. Store in a cool, dry, dark place.

Cut large squash in small, evenly sized pieces before cooking. Cut smaller sized squash in half and remove the seeds. The halves may be stuffed, if desired. The squash may be roasted, boiled, or steamed until done. Use a seasoned or spicy broth for added flavor. To bake, place cut side down in a baking dish and add 1/2 inch of water. Bake at 350 degrees for 30 to 40 minutes or until fork tender.

A Selection of Varieties

Butternut Butternut squash are one of the most versatile varieties. They are not too sweet, and are good baked, stuffed, or mashed. They are also good in soups or pies.	Turban Turban squash are bright orange or green, usually multi-colored, and have an unusual top-knot end. Carefully cut away the top, hollow out, and use as a soup tureen!	Spaghetti Spaghetti squash, when cooked, have a flesh that shreds into spaghetti-like threads. It has a slightly sweet, nutty flavor that is perfect with a hearty vegetable topping.
Kabocha These squash taste similar to sweet potatoes or pumpkin. Kabocha squash is also known as Delica, Ebisu, Kobacha, Japanese Pumpkin, Japanese squash, and Hoka squash.	Pink Banana Banana squash have a strong squash flavor with a moderately dry texture. They grow up to 3 feet long and are usually sold cut into pieces at the supermarket.	Chinese Okra Sing qua are also known as Chinese okra squash, or vegetable sponge. They can grow up to 9 feet long and have tough ridges or spines. Peel them with a vegetable peeler and cook like summer squash. They have a mild zucchini like flavor.
Buttercup This rugged squash, full of sugary richness, has a solid green rind that makes it an excellent choice for long storage. Inside, the flesh is surprisingly creamy ? particularly if you steam and mash it.	Sweet Dumplings Sweet Dumplings are small, each will serve 2 people. They have a very sweet, buttery flavor, requiring very little seasoning.	Hubbard Hubbard squash can be dark green, bright orange, or gray blue. They keep longer than most varieties