20 Incredible Squash Varieties

Squash is a staple of summer home gardens across the country for good reason: Squash is easy to grow and tastes great grilled, baked, roasted, boiled and in soups. Check out these recipes that incorporate several squash varieties into tasty dishes. You can even add squash blossoms to the menu.

The many varieties of squash are separated into two basic groups — summer and winter. Summer squash, which includes zucchini, are best harvested when immature and don't store well. Winter squash however, have hard, thick rinds that make them easy to store for long periods of time in cool, dry conditions. That means you can enjoy the flavor of winter squash well into winter without having to preserve them. Winter squash can even be used to add seasonal color to your fall table setting.

'Little Dipper' squash, pictured, is a butternut winter squash popular for its nutty, sweet flavor. It's small enough to use for individual servings. The lightbulb-shaped fruits grow to about 2 pounds each and store well for a long time.

Browse pictures of squash and get to know 19 more squash varieties — both winter and summer. Plus, find tips on how to use these nutritional powerhouses.

Zucchini is a summer squash that, left on the vine, can grow to more than three feet long, but for cooking it's usually harvested at 1/4 that size or smaller. It is used as a vegetable for savory side dishes. Zucchini bread, of course, is a big favorite.

Butternut squash is known for its sweet, nutty taste. This winter squash produces medium-sized fruits with beige skin and orange flesh, and needs a lot of room to grow.

Yellow squash includes a smooth-skinned, straightneck variety and a crookneck variety that is known for its curved neck and "lumpy" skin. Yellow squash is a vigorous grower and homeowners often only need a few plants to produce enough for their summer meals.

Acorn squash starts out a dark green that turns bright orange as it matures. Each vine produces 4-5 plants and is small enough to be grown in deep containers. Sweet acorn squash is a favorite in savory baked dishes.

These 5-inch ovals offer a creamy flesh that serves a nutty, caramelized flavor when grilled. Vines have fewer spines than traditional zucchini, so they’re not as prickly to weed and harvest. Expect an 8-week-long harvest window.

For fans of winter squash, 'Blue Hubbard' is one of the standards. The teardrop-shaped fruits can be huge and heavy -- typically weighing 15 to 40 pounds -- and will keep well into winter. The flesh is golden and fine-grained (no strings). The sweet flavor enhances pies, baked goods and savory dishes like soup or chili.

This plump variety may look like a little green pumpkin, but it's actually an acorn squash. Known for their sweet flavor, these squash are also mildew tolerant.

Named for its resemblance to the tropical fruit, 'Papaya Pear' is a summer squash that takes 40 days from sown seed to harvest.

This beautiful, dark-green squash was introduced to America from Japan in the late 1800s. Yokohama is revered for its buttery flavor and sweet fragrance.

These large, oblong heirlooms have pink-orange skin and orange flesh that is delicious when baked, roasted or boiled. For best flavor, harvest when the fruit is less than 30 inches long.

This colorful hybrid of an acorn and sweet dumpling squash starts out dark green and slowly turns cream with bands of bright orange as the squash matures. With a sweet, nutty flavor, these minis can be used for soups and roasting.