Pie Pumpkins
Cinderella
Cinderella Pumpkins are a unique French heirloom whose correct name is "Rouge vif d'Etampes." The source of their nickname is they resemble the pumpkin that Cinderella's fairy godmother transformed into a carriage. This pumpkin is recorded as possibly being the variety cultivated by the Pilgrims, and served at the second Thanksgiving dinner. This is our favorite pumpkin variety. There is something magical about them. Cinderellas make a delightful decorative accent for the fall season, but additionally their flavor is good for any pie or winter squash recipe.
Pink Banana
Pink Banana is a delectable squash that is a superb keeper and makes a sensational pie. The flesh is finer grained and sweeter than a standard pumpkin, and your family will rave at the difference. When found commercially at the grocery store you generally see this sold in chunks covered with clear plastic wrap instead of whole. Instead of pumpkin pie for holidays, we traditionally ate squash pies made by great-grandma Barlogio using Pink Banana squashes.
Sugar Pie
Sugar Pies are the modern baking pumpkin. If you want to bake pies, and want a pumpkin instead of squash, this is the pumpkin for you! The skin is very thin, the flesh is sweeter and substantially finer-grained than a jack-o-lantern type pumpkin (they were bred for thick rinds and stability when carved . . . not eating!). It is also quite dry which makes for a more stable pie. We guarantee you'll be delighted with the results.
Blue Hubbard
This squash was likely used by your great-grandmother and is a fall tradition still today in New England. Finely-textured, yellow-orange flesh that is medium sweet and medium dry with a very hard rind. It is also suited for soups and all of your holiday baking needs.
Pumpkin Seeds
Kakai
You can eat the seeds from any pumpkin variety. Some seeds are quite large, and others are very small. Some have really thick hulls. There are some varieties however, that are especially good for toasted pumpkin seeds. Kakai seeds are completely hull-less. How cool is that?!? They are very attractive with their bright orange and green stripes. After decorating with them, be sure to save the seeds. Snack Jack and Baby Bear are both good for seeds also as they are semi-hull-less. For information on how to toast pumpkin seeds click here.
Soup & Stew Pumpkins
Red Kuri
Red Kuri is a teardrop-shaped baby-red Hubbard- style fruit. They have a smooth-textured flesh. They are good for pies and purees because specks of skin (being red) will not show. They are also know as Orange Hokkaido and are from Japan.
Kabocha
There are many varieties of Kabocha-style squash. They are all excellent used in soups and stews. They have a very firm dry flesh and lend themselves well to savory dishes. I have seen Cha-Cha, Kabocha and Buttercup squashes used as a soup tureen to hold the soup prepared from additional squash. To use as a tureen, clean out the seeds and stringy material, brush with butter, and cover with aluminum foil. Only partially bake the shell so it will hold its shape when filled with hot soup. After dinner, finish baking the squash and use it in other dishes.
Butternut
A Butternut has the longest storage potential of all squash varieties. The longer you store it, the sweeter and nuttier the flavor becomes. The flesh is orange, smooth-textured, and has a unique sweet flavor — particularly after 3 months of storage. It will easily store in a cool place through February. This squash is commonly used for soup, pies, and is even terrific as a stand alone entrée.
Stand-alone Dish
Delicata
Delicata is one of our favorite winter squashes. They aren't big, but they make up for it in flavor. Delicata has a very sweet light- orange flesh. Excellent for stuffing and baking. Prepare as you would an Acorn and eat right out of the shell.
Carnival
Isn't it attractive?!? The best part? It tastes as good as it looks! It will store for several months and still maintain an excellent eating quality. Their flavor is somewhere between an Acorn and a Delicata. This squash is also excellent stuffed with your favorite meatloaf recipe. Yummy!
Other good choices as stand-alone dishes are: Sugar Loaf, Sweet Dumpling, Acorn and Butternut.
Stuffing
Acorn
Acorn squash have an orange-yellow flesh. The flavor is sweet and nutty with a smooth texture. For best sweetness, wait at least 2 weeks after harvest before you eat them. These are quick and easy to prepare. Slice in half, scoop out the seeds, place halves face down on a plate, place in a microwave, and zap them on high until fork tender. Flip them over and fill the center with butter, brown sugar or maple syrup. Eat them right out of the shell. An added bonus is that this squash is excellent stuffed. Yum!
Sweet Dumpling
Sweet dumpling winter squash are round, dainty, and a perfect single serving size. It has a very sweet, tender golden-orange flesh and is terrific for an individual stand-alone entrée or for stuffing. Very similar in taste to the Delicata. If they don't sit perfectly level just trim a bit of the bottom off before baking.
Buttercups and Turban Squash are also excellent for stuffing. Instead of individual servings, the squash serves as a main entrée and serving dish all in one.
Bowls & Tureens
Baby Bear
My favorite pumpkin to use as a soup bowl is a Baby Bear. They are just the right size for individual servings and the flesh is very tasty.
Be sure to only partially bake your bowl so that the sides will still stand firmly.
Jack-Be-Littles and Lil' Punkemon also make nice individual serving bowls. You can use almost any variety of pumpkin for a large tureen. Jack-O-Lanterns will work as well even though we don't think of them as a culinary pumpkin. If you want to scoop some of the flesh as you serve the soup, you should use a culinary variety.
Breads, Cakes & Cookies
Sweet Meat
Sweet Meat flesh is finely-textured, with a sweet, delicious flavor. Sweet Meat is not commonly found in California or on the West Coast, but it is one of the most popular winter squashes for eating and baking in the rest of the United States.
All pie pumpkin varieties are also good candidates for all your baking needs.
With Marinara Sauce
Small Wonder
Spaghetti Squash makes a delicious pasta substitute. Prick the fruit with a fork all over, boil or bake until tender. Then scoop out the "spaghetti" and serve with sauce, butter or chilled in salads. Spaghetti squash stores extremely well. This variety of Spaghetti Squash is smaller and perfect for a family meal. The flesh is a bit darker in color, is high in vitamin A and has a mild buttery taste.
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Jaime McLeod is the Web Content Editor for the Farmers' Almanac. She is a longtime journalist who has written for a wide variety of newspapers, magazines, and websites, including MTV.com. She enjoys the outdoors, loves eating organic food, and is interested in all aspects of natural wellness.
