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A nut, not as common as other types, that is grown mainly in the eastern U.S. The large oval shell of this nut contains an oval shaped nut that is high in oil content, which makes it susceptible to becoming rancid more quickly.

A winter squash that has a long, pear-shape covered with a smooth tan skin that surrounds a golden-orange, somewhat fiberous flesh.

Creamy textured, this soup is produced from various species of squash that not only have excellent flavor but also a dense meat that allows it to pureed well for soup.

A round pumpkin-shaped squash that is found in a variety of sizes ranging from a few inches in diameter, similar to a small canteloupe up to two feet.

Most varieties of squash are placed into two categories: summer and winter squash. Winter squash varieties have hard skins and firmer, denser flesh than summer squash varieties.

The fruits of various members of the gourd family, which fall into two classifications, summer squash and winter squash.

1) A reference used to describe a North African stew, which is also known as tajine, that is made with meat and vegetables.