With its velvety smooth flesh and its slightly sweet taste, Butternut is a vegetable that is lends itself to a wide variety of recipes.

The bright orange flesh of this squash is very dry. It has a slightly sweet taste, with a flavour reminiscent of chestnut.

The skin of this squash varies from pale yellow and off-white to pale green, and some spaghetti squash also have patterns, like whitish lines. The skin is smooth and the flesh, when cooked, falls apart in long, firm strands with little scent, like Italian spaghetti, from which it derives its name.

This squash has a pale yellow flesh. It has a nutty flavour, and when cooked, a subtle taste of chestnuts on the palate.

A variety of winter squash originating from a cross between an orange Hubbard squash and a Buttercup squash, the Ambercup resembles a small pumpkin. However, it is softer, and very sweet.

Sweet Dumpling is the original squash, the very first in the world of curcurbits (vine crops). It has a savoury taste of almond paste, or caramelized almond, and hazelnut.

It has yellow-orange or golden-yellow flesh that is rather dry, thick but soft, and is very sweet, with a slight hint of hazelnut. Its bumpy skin is both thin and hard; it is mainly green, but striped or dotted with spots of different colours.

This blood-coloured squash has an intense orange-yellow flesh, is firm, thick, sweet and tastes like chestnuts.