[[File:Winter Squash.JPG|thumb|350px|left|Winter Squash]]
Squash is the quintessential fall and winter food. Ironically, we carve pumpkins into all sorts of scary faces, but the truth is, they’re more like big sweet orange smiley faces for your whole body. Aw. While acorn and butternut are the other common winter squash, lesser-known spaghetti, hubbards and turbans are tasty and healthy too.
==Varieties==
Winter squash comes in many different flavours, colours, sizes and shapes, but one thing is consistent: the flesh is yellow to deep orange, fibre-rich and sweet, with an inedible skin.
Here are the most common varieties:
* Buttercup squash : There are two kinds, each with its unique shape. One looks like a parachute, whereas the other looks more like a crown. It has a thick skin, can be green or orange, and weighs about 1 kg. The flesh is smooth, sweet and dense.
* Hubbard squash : These ones are large, bumpy and oval, ranging from dark greens to vibrant reds to blue. Its flesh is dry, thick, and not very sweet. This large variety weighs in at an impressive 5kg.
* [[Pumpkin]] : Pumpkin is a Fall favourite – one that shouldn’t just be used out of the can. Luscious orange and not as meaty as other squashes, the best eating pumpkins are the smaller varieties.
* [[Butternut]] squash : One of the most popular varieties, this pear shape variety has a smooth skin and is cream in colour. Its best to eat when about 25cm long and 10cm wide. It also boasts one of the highest beta-carotene amounts, with a sweet and very deep orange flesh.
* Acorn squash : The acorn shaped squash is smooth with thick ridges and dark green with a hint of orange. It’s tastiest when about 12cm in height and 20cm across, and has a delicate, nutty flavour.
* Spaghetti squash : Brighter yellow in colour, spaghetti squash has a mild, nutty flavour that is less starchy than it’s other winter friends. It’s name comes from the texture; once cooked, the flesh separates into spaghetti-like strands.
==Special Precautions of Flavonoids==
==Benefits and uses of Flavonoids are==