Think of summer squash as Blanche DuBois and winter squash as Stanley Kowalski. Summer squash is fragile with a very thin skin and has a high water content. Winter squash is thick-skinned and dense, and can be used for savory and sweet dishes. These days, there is really no seasonal difference between the two because you can usually find them year round.

Summer Squash should be firm, with brightly colored, glossy skin. I like to buy small or medium-sized summer squash because it seems the bigger they get, the less flavor they have. Keep your squash in the refrigerator, unless you are going to use it that day. You can eat the entire squash… skin and all:

• Crooked neck
• Pattypan
• Yellow Summer Squash
• Zucchini or Courgette
• Cousa

Winter Squash is very versatile and can be substituted for each other in many recipes. Winter squash is low in fats and high in vitamins and antioxidants and keep for weeks if you store them in a cool, dry, well ventilated place. Look for firm, hard skin with a deep rich color. This means a higher concentration of beta-carotene. The squash should feel heavy for its size.  Check out my recipe for Pumpkin Soup in my Recipe Box.

• Acorn Squash
• Banana Squash
• Butternut Squash
• Buttercup Squash
• Carnival Squash
• Delicata Squash
• Hubbard Squash
• Spaghetti Squash
• Turban Squash