Winter and Summer Squash

• Dense and sweet winter squashes are at their peak when cold temperatures make you want a hearty, beef curry; summer squashes lend themselves to lighter Thai-style curry dishes. Among the winter squash, butternut is meaty with fewer seeds than other types, acorn has bright, yellow flesh and kabocha has pale orange flesh
  Choose mild-tasting summer squash, such as zucchini, pattypan and yellow if you want to minimize the sweetness of your curry, and add them during the last 10 minutes of cooking so they don't overcook.

Indian Curry

• Indian curries with winter or summer squash include thick stew-like dishes, soups and stir-fries. For Indian-inspired curries, pair ingredients such as cauliflower or peas paired with winter squash and eggplant or potatoes with summer squash. Tomatoes, meat or fish can go in any curry, with either squash. Flavors in Indian curries with squash include combinations of coconut milk, lots of garlic in Northern Indian curries, onions and tamarind.

Thai Curry

• Thai curries typically have a winder range of flavors than Indian curries, with hot, sour, salty and sweet tastes in balance. Combinations of ingredients in a Thai curry might include summer squash with eggplant and chicken or shrimp flavored with ginger, lemongrass, fish sauce, coconut milk and a splash of lime juice. Chile peppers also frequently appear in Thai curry, as do cilantro, garlic and peanuts.

African Curries

• African curries include many of the same ingredients in curries from Asia because many of the dishes came to Africa from Asian traders in ancient times. Those flavors include cumin, coconut, tamarind and coriander in Eastern African countries, and chili peppers, peanuts and tomatoes in West African cuisine. In North African countries, winter squash curries might be served over couscous. And in many countries, such as Botswana, all large winter squashes are referred to as pumpkins, and curries include greens cooked with the squash.