Types of Squash and How to Use Them in the Kitchen

Known for its fiber, squash is a versatile vegetable used in many dishes, from soups to desserts. It contains vitamins B1 and C, potassium, phosphorus, magnesium, iron, and sodium, and adds flavor and variety to cooking. The most commonly eaten types in Türkiye are zucchini, pumpkin, and helvacı squash (dessert pumpkin); each has a different texture and level of sweetness. Here are their differences, how to store them, and how to use them in the kitchen.

What Are the Different Types of Squash?

Dessert pumpkin is dark yellow, round, and thin-skinned. It cooks quickly and is generally used for desserts. Although pumpkin is associated with Halloween around the world, in Türkiye it is more commonly used for desserts, and its seeds are dried, roasted, and eaten. Zucchini is the most widely grown and eaten type of squash; it is served as a vegetable dish throughout the country. Pumpkin is less common in savory recipes but is sometimes used in soups and savory pastries.

How Should You Choose Squash?

When choosing fresh squash, look for shiny, taut, unblemished skin; wrinkled or softened skin indicates that it has lost freshness. Medium-sized zucchini is generally less seedy and has a softer texture. For pumpkin, a dry, firm stem and a hard-sounding rind are signs of freshness. Squash that feels heavy is generally juicier and fuller inside.

How Should Squash Be Stored?

Thin-skinned varieties such as zucchini are not well suited to storage, so they are best eaten fresh and in season. If kept in the refrigerator for more than a few days, their texture can soften and become watery. They can also be chopped, boiled, and frozen. Thick-skinned varieties such as pumpkin can be stored uncut for a few months in a cool, dry place; after cutting, use them within a few days and keep them refrigerated. Pumpkin seeds can also be dried and enjoyed as a separate snack.

How Is Squash Used in the Kitchen?

Squash can be a main or supporting ingredient in many dishes, from soup and stuffed vegetables to fried dishes and desserts. When hollowing out squash for stuffing, use the flesh to make savory zucchini fritters to reduce waste. Thinly sliced zucchini sautéed in olive oil makes a quick, easy dish. Roast pumpkin and puree it as a base for soups and desserts; pumpkin dessert is one of the best-known dishes made with this variety. Squash can add moisture and texture to vegetable dishes and baked goods.

How Should Squash Be Cooked?

Zucchini has a high water content and can release liquid and become mushy if overcooked, so cooking it briefly over medium heat gives a better texture. For fried zucchini, slice it thinly so it cooks faster and absorbs less oil. Pumpkin requires a longer cooking time than zucchini; roast it in slices or cubes, or boil it. For both types, draining excess water after cooking helps give the dish a more balanced consistency.