Photo: iStockphoto (3); ShutterStock (Buttercup)
Choose the proper gourd with help from this squash sampler.
Acorn (top left)
Halve this mild squash, scoop out the seeds, and bake cut side down at 3500F for 45 minutes. Turn cut side up, drizzle with maple syrup, and bake until tender.
Buttercup (top right)
The bright orange flesh tastes a bit like a sweet potato; it is excellent baked, pureed, and then seasoned with butter, orange juice, salt, and pepper.
Butternut (bottom left)
This large, cylindrical squash yields more flesh, pound for pound, than other varieties and is easy to slice. Cut up for soups, pastas, or risotto.
Hubbard (bottom right)
This supersized squash has orange-yellow flesh and a bumpy skin and is often sold precut. Bake or microwave until tender.
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