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The squash varieties are the stars of the kitchen, versatile and reflective of the season, they are grown. A fresh, mature and crunchy summer squash, makes a great addition to the grill, while falling butter varieties are based on autumn spices. Summer or fall, there are so many types of squash that there is essentially an endless supply of delicious options.

You probably had hadcourgetteAnd maybe you had pasta made with a spaghetti squash. But these are only the tip of the iceberg when it comes to all the delicious types of squash.

Here are the 33 types of squash to know.

Although summer is a moment to enjoy time and relax, there is nothing lazy on summer squash. Summer squash grow on bushes and farmers harvest it before the fruit is ripe, keeping delicate and edible skin. Although gardeners are famous for huge amounts of zucchini from the summer season, you will find many varieties in the farmer markets and grocery stores from June to September.

Introduced in 1957, this brand was a cross between the Salerno and the Caserta Zucchini. The skin is green to almost black and shiny, and the white flesh of creamy color stands well for stapling, can be sliced ​​for dipped dips or is an excellent addition to the breaks of vegetables. Like all zucchini, they are the most tasty when picked up, so look for the compact version for the best results.

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Also known as Italian name, Cocozelle di Napoli, this legacy squash is another variety of the prolific summer zipline. Dark green with clearer stripes, it is known to be tender, even when cultivated to mammoth sizes because the zucchini is able to do. Cocozelle has fewer seeds than the regular zucchini and is an extra tender, making it a favorite for cooking.

This popular squash is available in grocery stores in summer. Its shiny and yellow skin with lemon is completely edible and its neck is folded, resulting in the name "Crookneck". The soft flavor is delicious steam cooked and dressed in a little kosher salt and butter or jumping bacon and onions.

This tiny small squash is a type of PATTYPAN, a group of offers offers, small squash in the shape of small flying saucers. The white scallop starts very green and, as it matures, goes to a white color. It makes an elegant addition to a cruised tray and works well for the roasting of the oven.

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You can hear this called "yellow squash". But is not it "Gold Bar" so much more pleasure? This variety of zucchini is bright yellow with a low yellow stripe and tends to be long and slim, with green caps at both ends.

The yellow squash varieties like this have a higher concentration of carotenoids than their green counterparts. Our body converts these carotenoids into vitamin A, a powerful antioxidant, so it is a variety of nutrient choices to choose from. The gold bar can be grated and added to pasta, sprayed to make pasta, or trench like a pizza trim.

We like thisSautéed Recipe of Balsamic Zucchini Curge.

Another variation on zucchini, aristocrat is a straight and shiny green squash. The firm flesh lives well to burn on the grill or decide a crunchy addition to a summer salad.

One of the first types of zucchini to hit the market in summer, Chefi has a shiny skin that is so dark green that it is almost black. Because Chefini, like most zucchini, have no taste or overwhelming texture, it can be used as a pasta substitution without changing the flavor of the dish. Chefini, alone, makes a healthy side dish for grilled meats of summer, sauté with a little butter and salt.

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This squash bush gives clusters of brilliant green fruits, with a gardener bonus - very few spinous hair on the plant. With fewer barbs, the zucchini harvested has less damage and therefore gives more fruits, making it a common find in the farmers' markets late in the season. Cooked or raw, the delicate flavor pair well with each recipe for zucchini squash.

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The gold rush is shaped like another zucchini but has a brilliant color and yellow gold and is typically seven to eight inches long to harvest. The cooks can dig the seeds and stuff the squash or cut it and add it to other green zucchini slices for more colors on a summer plate.

This round squash is grass-green with clear green streaks. It's sweet, slightly flavored and tender. Split in two, it reveals a white flesh with many seeds, which can be removed and roasted for a healthy snack.

Migration to America through France, the French Gourmet Globe call "Round of Nice". Indeed, this green globe is a "beautiful round" squash. It can also be called a "Roly-poly" or Apple squash because of its shape.

As it is round, the squash of the gastronomic globe is also suitable for the stuffing. Try it in the French way, filled with beef and onions.

This miniature slope squash can be sunny yellow or emerald green with scalloped edges. It has a flavor of butter with small indistinguishable seeds.

Lostive with herbs and a grilled, roasted or steamed crouse, Peter Pan Pan is easy to cook alone or add to any summer squash recipe.

Originally from the city of Albenga, in Italy, this long squash looks great at birth, even if it is considered a summer squash. The long neck grows from a bulbous bottom, free seed and sweetener than the zucchini. They can reach three feet and are green to the bronzed color.

Found in Lebanese and Syrian recipes, Cousa Squash is from the Middle East. Similar to Zucchini, it is versatile, with thinner skin and a softer flavor.

Many recipes call for the joke of the Cousa and its form similar to a boat creates a bowl for a mixture of traditional rice and lamb flavored with alliites, lemons and tomatoes.

Although technically not a squash, the flowers of the curric fruit are edible and delicious. The flowers are harvested when the summer squash, especially the zucchini, is abundant.

The preparation is easy. Remove the bowels, stuff with a mix of cheese or seafood, as well as fries. The squash flowers also make large pizzas garnish or pulp additions, and you can even eat Crus. Their flavor recalls the green and sweet taste of the zucchini.

This guy was the very first oval-shaped squash introduced in North America. The name reflects the color - the small bright yellow squash is found nestled in the green leaves of their bush. Difficult to find, Shedrop Squash is a lucky discovery of farmer markets or vegetable stands.

No less tasty, the varieties of the winter squash are particularly different from their summer cousins. Mariante on the vine creates a thick and hard crust and robust seeds, but it also helps successfully store a winter squash for three to six months. Full of autumn flavor, these varieties are both magnificent and appetizing.

Quarrying And the squash are part of the cucurbit, the flowering plant gourd family. And Connecticut field pumpkins are one of the oldest varieties. This orange giant is usually used for snaggle teeth jack lanterns in Halloween.

The rounded globes grow with one flat end, allowing them to rise and display their skin smooth and orange. Also used for cooking, the claire flesh is soft and soft. Heritage seeds go back to the 1700s when American Native American populations grew up for food.

Named for its form similar to a glans, the gland squash is characterized by hard and green skin with a soft orange flesh. As it cut into a bowl shape, it is a large support for sausages and apples, quinoa and pecan stuffing, or rice dishes for baking.

Considered part of thePlantation method of three sisters In the Amerindian culture (the three sisters are beans, corn and squash), the bush of Gland squash offers a shadow to create an ideal growth environment. As extra bonus,The three sisters make a complete protein For our body to be used when we eat them together.

Also called Red Kabocha, Ambercup Squash looks like a small dark orange pumpkin. Ambercup is a big squash at tips, small and easy to bake. The skin is slightly thinner than other varieties of squash, so the cut is a breeze, making cooking time a little faster.

The red Kuri looks different from the other winter squash. The skin of the small tear-shaped fruit is hard, but it can be eaten when cooked.

After the cooking process, it retains its bright reddish orange hue, reflecting the colors of autumn on the plate. The Kuri Red flavor reminds you of cold weather, rich and slightly tasting chestnuts.

This variety of inheritance has been saved byKen Ettlinger, a long-standing natural science educator who worked to save the seeds. His work in the 1970s allowed farmers to establish this harvest today, which gives us an option for the market of a farmer discovers pumpkin rich and sweet, very similar to a cheese appearance.

Buttercup and Kobocha combine to create this dark green, smaller squash. The yellow flesh has a rich aroma without any chain. The soft and soft consistency makes a perfect soup and realizes a caramelized flavor when it is grilled in the oven, pierced with a small olive oil and salt. The squash also stores well in a cool and dark place.

If you have trouble finding some of the other varieties of the winter squash, it is everywhere. Recipes also aboundravioli of butternut squash soup or mash.

The bell-shaped gourd can be divided into two and roasted to the oven, cut side, covered with olive oil, salt and pepper or in a shallow water bath. The delicious caramelized flesh and can be scootered to make a delicious accompaniment of meat or other vegetables.

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Slightly soft and hazel, carnival squash has a speckled green, yellow and white skin that makes a festive addition to autumn decorations. This type of squash has been developed from crossing a tassel squash and a sweet dumpling squash, which resulted in the color of riots.

Thick skin is a challenge to cut, but it is easy to remove after roasting. The flesh is bigger than other winter squash, but the squash is worth it, delicious and packaged by nutrients and immune antioxidants.

Delicata is a squash that goes through many names, including a peanut squash and a bohemian squash. The flavor recalls sweet corn and potatoes. As the name deducted, the skin is so delicate as you eat it with the rich flesh after cooking. What could be easier than that?

This variety of heritage comes from French roots and has its own name in the region, musque de provence. Deep and flared ridges bring me in mind the cinderella pumpkin car, inspiring the name. You can be surprised to know that they are delicious to eat, bright orange and sweet. More than decoration, they complement any roast squash recipe.

This squash is one of the smaller varieties harvested during the winter, weighing between one and three books. However, do not let his little appearance deceive you. The flavor of the bright orange medium is soft and hazel. When stored in storage, the skin becomes a bright orange when squash matures.

New England Halling, this Squash name describes its beautiful gray-blue shell. Because they are so important, this squash is on the markets divided into portions to make a manageable amount. The flesh is slightly granular but always soft, making it an excellent choice for the pie.

Cut the spaghetti squash into two, rub it with a small olive oil, and salt and cook the cut side in the oven. When cooked, use a fork to shred the flesh and you will be surprised at what you get, a delicious pasta substitute ready to be garnished with sauce. This versatile vegetable can even be cooked in the microwave, you offering endless options for a healthier Italian meal.

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This squash is noticeable for its creamy skin with dark green stripes. A small variety, a sweet cuff usually develops fruits that represent only one book, but they are some of the sweetest of all squash. They make a salt educated soup. Or, as with all the winter squash, a sweet dumpling squash is wonderful when she is grilled.

Another type of sweet winter squash, buttercup squash is known to be a good replacement of soft potatoes in revenue. The hard and green hull is shaped as a cap, which is part of the Turban squash family, a group of squash that has hairdressing shells.

With its hard skin, this squash can stay in the pantry for a long time, usually about four months.

Introduced to agriculture in America in the 1800s, the original banana squash was bluish gray with tanned stripes. Seed companies have developed more variations, including what we know like a banana squash today. They are long, growing two to three feet long and similar shape to a banana. Slightly pink skin has clear tanning scratches with an orange interior.

Now that you know how many types of squash are really, you may want to try something new next time you are at the grocery store or the farmer market. Summer or winter, there are many varieties of squash in season (including many types of types of courgette ), expect yourself to test them.