Blue and Green Beauties Moody dark green and gray blue winter squash provide the perfect foil for their fiery-colored cousins. Two unusual Australian heirlooms, 'Triamble' and 'Queensland Blue', feature sweet, deeply flavored, bright orange flesh; they will store up to 5 months. The shamrock-shaped 'Triamble' has a pale green rind that is as smooth as marble; 'Queensland Blue' makes the perfect doorstop, with 10- to 20-pound, deeply ribbed fruit with jade blue skin. For baking, try 'Blue Hubbard', a large squash with a hard, powdery blue shell complementing its bright orange flesh that is an excellent substitute for pumpkin in pies and soups. 'Marina di Chioggia', a turban-shaped heirloom from northeastern Italy, has richly flavored, mustard-colored flesh concealed within a knobby, ribbed, blue-green shell.
Earthy Favorites The muted tans, creams, and browns of many butternut, buttercup, and dumpling squash have an understated beauty. For stuffing, roasting, and baking, 'Sweet Dumpling' is unbeatable. The petite ivory fruits are mottled green and have succulent, tender flesh. 'Thelma Sanders' is an acorn-type heirloom with pronounced ridges and a cream-colored skin that ripens to a burnished gold. It makes a perfect meal for two, as does 'Honeynut', a generously fruiting, miniature butternut squash that sets up to 18 fruits per plant. The lovely 'Pattison Panache Verte et Blanc', a green and ivory scalloped fruit, and 'Zucchino Rampicante', a slender Italian squash with smooth tawny skin and a bulbous bottom, can both be harvested young as summer squash or left to mature on the vine and enjoyed in winter as baking squash.