Acorn Squash

These are popular because of their small size—one squash can be cut in half and baked for two generous servings. The biggest drawback is that the rind is quite hard, and therefore difficult to cut.

Banana Squash

This variety is so large that it is usually found cut into smaller chunks for sale. Very tasty, but known for its beautiful golden colored flesh.

Butternut Squash

This variety is popular because it is easy to use. Its rind is thin enough to peel off with a vegetable peeler. Elongated gourd shape.

Spaghetti Squash

After it is cooked you can dig a fork into the flesh and pull out long yellow strands that resemble spaghetti. Though it tastes like squash, the “noodles” can serve as a low-calorie substitute for pasta.

Chayote Squash

You should peel a chayote before cooking it, but don't take the seed out--they’re edible and tasty.  Cooked chayotes make good low-fat substitutes for avocados.

Globe Squash

Small round globe-shaped with mottled pale to dark green rind. Can be baked, steamed, grilled or eaten raw.

Pattypan Squash

Flat, scalloped edge squash. Great to bake, steam or grill.

Scalloped Squash

Shaped like the pattypan but slightly rounder.

Yellow Squash

Globe-shaped at one end, tapering to a crooked thin neck. Great sliced and mixed with zucchini or other squashes.

Zucchini (Italian) Squash

Long, narrow form. Zucchini is the most popular summer squash. It can be served raw, sautéed, baked, and even shredded and cooked into breads and cakes.