Wandering around the farmers market in July, August, and September, there’s always a deluge of summer squash, including zucchini, yellow squash, pattypan, and more.

Pattypan squash is tougher than most varieties of summer squash, which is good; it’ll hold up to longer cooking and higher temperatures than, say, zucchini. It’s great in stews and chilis. You can ...

Named for its shape, acorn squash’s hard skin can be dark green, orange, cream-colored, or sometimes a combination. No matter what the outside looks like, the flesh inside is golden-hued, and ...

Butternut: A modern variety of winter squash, it was developed in the 1940s when a pumpkin was crossed with a gooseneck squash. It has a sweet, nutty taste, like a pumpkin.

Yellow squash (also known as summer squash) is a mild vegetable that's harvested when immature and while the rind is still tender and edible. It cooks up easily and takes on the flavor of the food ...

However, the most commonly grown varieties are dark green and often have a patch of bright orange toward the top. Acorn squash has sweet, yellow-orange flesh that has a slightly nutty flavor.