Winter squash come in many sizes and shapes, but all have hard outer rinds that surround sweet, often orange flesh.  Winter squash arrive late in the growing season and they have a long shelf life, so they've long been a staple in winter and spring, when other vegetables are harder to come by.  Unlike summer squash, winter squash must be cooked.  They're usually baked or steamed, and then sometimes puréed.  Here are some photos and brief descriptions, I'm so sorry I didn't do this sooner!  Everything pictured here is edible.  You will receive a few gourds that are inedible and for decorative use only but these are not them :)

 

  ACORN SQUASH

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

 

               BANANA SQUASH

This variety is so large that grocers usually cut into smaller chunks before putting it out.  It's tasty, but its biggest virtue is the beautiful golden color of its flesh.

 

An all-time favorite and one of the most common of the winter squashes.  It's small enough to serve a normal family without leftovers, and the rind is thin enough to peel off with a vegetable peeler.  As an added bonus, the flavor is sweet, moist, and pleasantly nutty.    

 

                   CUSHAW SQUASH

Popular in the South, the 10-20 lb squash has a yellow, slightly sweet flesh that is often substituted for pumpkin in pie recipes. It has a moist, hardy nature that stands up well in sweltering summer heat. The Cushaw is a central figure to much of southwestern Native American cooking, and is also prevalent in traditional Louisiana

Creole dishes.           

 

A unique eating and ornamental pumpkin, Fairytale has a deeply lobed, slightly squat shape and a magnificent mahogany brown color. A real eye-catcher in the field and at the market. Similar to Cinderella but more deeply ribbed, with a thick, strong handle. Numerous 12-18 inch fruit are borne on vigorous 10 foot vines. The flesh is deep orange and suitable for cooking and baking in pies.

 

 

 

                   BLUE HUBBARD

The extra-hard skins make them one of the best keeping winter squashes. These are very large and irregularly shaped, with a skin that is quite "warted" and irregular. They range from big to enormous, have a blue/gray skin, and taper at the ends. Like all winter squash, they have an inedible skin, large, fully developed seeds that must be scooped out, and a dense flesh. The yellow flesh of these tends to be very moist and longer cooking times in the oven are needed. They are generally peeled and boiled, cut up and roasted, or cut small and steamed or sautéed. It's perfect for pies.