Most common varieties of Winter Squash you might get from OFB:

Delicata- This type of squash is cylindrical in shape and features pale-yellow skin with green stripes. When cooked, its orange flesh tastes similar to sweet potatoes with an earthy flavor. Delicata squash has a rind that’s more delicate than most squash varieties, making it easy to cut through and its edible. Store whole delicata squash for up to 3 months.

Acorn- Acorn squash is small, round and has a dull, dark-green rind with orange markings. Generally, avoid choosing acorn squash that have too much orange—they tend to be tougher and more fibrous. Acorn squash flesh is yellow-orange with a mild sweet and nutty flavor that’s perfect for baking, roasting, steaming, sautéing or even microwaving (be sure to pierce the skin first). Store acorn squash for up to 1 month.

Butternut- One of the most popular types of squash, butternut squash has a creamy, pale orange exterior. (The more orange the skin, the riper, drier and sweeter the flesh will taste.) The easiest way to prepare butternut squash is cut it into two sections—the slim neck and the bulbous, bell-shaped bottom—and handle each separately. Butternut squash skin is fairly easy to peel, and both the skin and the seeds are edible. Whole butternut squash will keep for up to 3 months when stored properly.

Kabocha- Small, squat and most commonly available with dark-green skin, kabocha squash is also known as Japanese pumpkin. Its sweet, bright-orange flesh tastes like a cross between pumpkin and sweet potato. Store whole kabocha squash for up to 1 month.

Spaghetti- Spaghetti squash is cylindrical in shape with pale to bright yellow skin (the yellower the skin, the riper the squash). Once cooked, you can scrape the flesh into strings that resemble spaghetti noodles—except they have about 165 fewer calories and 30 fewer carbohydrates per cup. You can store whole spaghetti squash at room temperature for several weeks.

One of the great advantages of winter squash is its long shelf life—assuming you store it properly. Store whole winter squash in a cool, dry and well-ventilated space that’s between 45 and 50 degrees. It can last for weeks up to months depending on the type.