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8 winning winter squash to try right now!

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Winter squash is beautiful. You’ll rarely find a group of vegetables more varied-looking and yet consistently gorgeous. 
Did you know there are at least 350 varieties?- and that’s just squash commonly grown in North America. Typically, I seek mine out from roadside stands instead of attempting to grow my own.
The reason? Winter squash takes up lots of garden space. They would consume a whole raised bed, if not two. As a gardener, I always consider what I can purchase cheaper than what I can grow.
I prefer to save space for smaller crops. 
It’s time to highlight eight varieties of squash that you do not want to miss this squashy season! 
Not so long ago on a cold winter day, I was craving butternut squash like a mad woman. The price at our local grocery store for one tiny squash was $11. I went into shock mode and didn’t end up buying it.  
And since squash stores fairly well, don’t hesitate to buy now, eat later. Many squash will last until February if stored in a cool, dark place like a basement or garage.

Here are my squashiest tips and a few you have to sample! 

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Pick – Squash should be heavy for its size, and firm when you touch it with no soft spots or bruises.Seek out squash that has hard, corky stems still attached; that have deep, vibrant colors; and that has a flat, matte-like finish rather than being glossy and shiny.

Winter squash are best after they’ve been left to mature fully on the vine. That’s why they have harder shells than summer squash. It’s also why they are sweeter, starchier and in some cases, stringier.

When cut, the outside should “dew” up with a moist appearance.

Prep – It’s easiest to prepare winter squash when you cook them before the skin is removed.

Wash squash thoroughly then use a sharp and heavy vegetable knife to cut open. Use a spoon to scrape out the seeds and the grainy fibers.

​ If a specific recipe calls for peeling the squash first then use a sharp paring knife or vegetable peeler for the task.

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Store – Unlike summer squash, the hard shells of winter squash allow them to be stored for up to 6 months in a cool, dark place like your garage or basement.This is only if you don’t have mice, rats, squirrels or other rodent-like creatures residing there. Last year, we ate our last squash in March!

Ever buy winter squash out of season? Pretty much a mortgage payment.

Worth buying in bulk at the local farmer’s market and storing for later use. Always keep your eyes peeled at roadside stands where squash ranges from 50 cents to $2 each. Good buy.

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How-to Cook

In the oven – Pierce the squash with a knife in several places and bake squash whole, or, slice it in half first removing the seeds and fibers. Place in oven cut side up on an ungreased baking pan or dish.

If baking in half, add roughly 1/4 ounce of water to the bottom of the pan. Add a little butter and sprinkle in a little salt and pepper. Bake at 350 degrees for 45 to 60 minutes until tender. 
On the stove top – Peel and cut squash into 1-inch cubes. Cover and cook in boiling water 10-15 minutes until squash seems tender when poked with a fork.
To steam, place steamer basket in 1/2 inch water in saucepan or skillet then add squash. Cover tightly and heat until boiling; then reduce heat to low. Steam cubes 7-10 minutes.
In the microwave – Pierce whole squash with a knife in several places to allow steam to escape. Microwave uncovered 5 minutes or until squash feels warm to the touch.
Slice in half; remove all seeds and fibers. Arrange halves, cut-side down in a shallow microwaveable dish. Microwave about 5-8 minutes longer until tender. Let stand 5 minutes. 
 

A-Z Squash Dictionary

Acorn Squash

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Acorn squash are small, ribbed and duh Laura, shaped like an acorn. They have dark green skin with patches of yellow or orange.​Sometimes, the skin will be ivory or orange entirely. The flesh has a mild, if not bland flavor.

In my opinion, acorn squash are more watery, gritty, and stringier than some other varieties of squash. So I like to roast them cut side up putting butter, brown sugar and sometimes a bit of maple syrup in the hollows to add flavor.

Because acorn squash is a little less sweet and more fibrous than some other types of winter squash, it’s not my first choice for soup.

Buttercup Squash

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Buttercup squash are flat, round squash that have a distinctive knot at the top of their dark green and gray-streaked hard shell.The sweet flesh is bright orange with a smooth, dry texture. Yum! Because buttercup squash is a drier squash, you’ll want to steam or bake it as both methods of preparation will bring out the sweetness of the flesh and add moisture.

Many substitute buttercup squash in any recipe that calls for sweet mashed potato. Or, you can roast it just like you would an acorn squash with cinnamon, brown sugar and maple syrup.

Buttercup squash works well in soups, muffins, pies and purees. And to be fully transparent with you, I need to add butter and lots of it to buttercup squash otherwise it’s too dry for me.

Butternut Squash

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The shapely butternut squash are long, with a slender neck and a bulb-shaped end. A peanut….yes?! Even those sugary, candy Circus peanuts? Do you like those? Yuck! The smooth, tan-skinned squash have moist yellow orange flesh with a subtle nutty flavor. Many people think butternut squash is akin to pumpkin in taste and substitute it in bread and pies.

I just like to mash mine as I would a potato and find I never need to add butter to enhance it. It’s perfect just boiled and mashed to my taste buds!

​Due to its starchiness butternut squash also makes a great soup too with a bit of onion and a splash of cream. To make butternut squash easier to handle, cut the neck from the body and work with each section separately.

Delicata Squash

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The unique-looking delicata are medium size, slender squash with yellow-orange skin and green stripes.Delicata squash has a creamy yellow flesh with a slight corn flavor. Because they are smaller than most other types of winter squash, they are easier to carry home from the farmer’s market and easier to work with (fewer seeds, less peeling of the skin.)

​Their rich and creamy texture makes them scrumptious all caramelized in the oven when roasted, kind of like a sweet potato! Roasting vegetables is the best way to enhance their natural sugars! Tasty. 

Hubbard Squash – Winter squash

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The humongous hubbard squash is a stand-out squash for its large and in charge shape and warty exterior.The tapered shell is dark green, blue-green or even orange-colored with small knobs covering the outside. The flesh is yellow-orange with a more coarse texture and mild flavor.

Every Thanksgiving, I get the nomination to peel the hubbard squash and it takes me about a week. But I love it….warts and all.

​Like butternut squash, hubbard squash are great in soups and pies. And there’s more than enough of it use it for every cooking project you can dream up! 

Spaghetti Squash – Winter squash

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Spaghetti squash are large, oblong squash with a pale yellow skin.Their claim to fame is their stringy “spaghettish” flesh that when cooked, can be scraped with a fork into thin, delicate strands that can be used just like pasta.

​The nutty, mild flavor has a crunchy texture.

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Do you see what I mean by the flesh “strings” that resemble noodles? Spaghetti squash will never be spaghetti, but seasoned correctly it can come, very….dangerously close.

Sunny Squash

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A newer hybrid variety, keep your eyes peeled for sunny squash.​Sweet and mild in flavor, tastes perfect roasted in the oven or mashed.

​I love seeing these at roadside stands for 75 cents each!

Turban Squash – winter squash

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Bright and bold in color, turban squash are mostly a vivid orange with a twinge of green with that silly turban top!
Mild flavor, it’s a great go-to squash because it’s an all-purpose variety. When cooked, it can take on a floury texture that works well in soups, stews, and sauces as a thickener.
Due to its larger size and unique shape makes it difficult to cut. Typically, you want to chop that blossom end-like protrusion off first. Then both that and the round cap can be cut into cubes.
Fun fact? Turban squash shines when baked, roasted, or steamed. 
Since turban squash has a mild flavor, consider adding many ingredients to enhance the taste including cilantro, nutmeg, cardamom, brown sugar, butter, cream, toasted nuts, pear, apple, chard, corn, kale and parsley.
Just don’t damage that silly, delicate cap because it’s more likely to rot on you! 
How many of the above winter squash have you tried?

Reader Interactions

Comments

    • Nancy Willey says

      My grandmother always served Hubbard squash at our family Thanksgiving dinner. Hard to find any where I now live. We eat mostly Acorn and Butternut.

      thanksgiving dinner. hard to find any where I live.

      Reply

  5. Betsy Pauzauskie says

    I need to branch out and try more winter squash, as I have a surprisingly large number I’ve yet to try. Thank you for this informative article!

    Reply

  7. Lori P says

    I’ve only tried Butternut and Acorn – I did a CSA share this year and they had a ton of Acorn. It was so good!

    Reply

  12. Allison L says

    Mmmm…squash!!! After having great success with spaghetti squash the summer before last, I decided to plant acorn and butternut squash this last summer. (I love eating them, but have never tried to growing them.) Unfortunately, our already short growing season was made even shorter by cool, wet weather that seemed to go on forever. So, long story short, I ended up with these huge, trailing plants/vines covered in flowers that didn’t end up having enough time to grow…and no squash! Well, I got a couple tiny spaghetti squash, but no acorn or butternut. Maybe next year! 🙂

    Reply

  36. Jill Hanson says

    I love all squash, I learned from someone a while back to cut and seed and place cut side down in a small amount of water. It steams the squash and it doesn’t dry out. I salt the squash also. I ad butter after it is finished baking/steaming.

    Reply

  38. Steven W Long says

    Squash is not my thing with the exception of Pumpkin in a pie. Grilled yellow squash is OK but nothing I get worked up about.

    Reply

  44. Deborah Ragno says

    I have tried acorn, butternut, and spaghetti squash. I tried really hard to like them. Tried and failed. Squash is apparently as appealing to me as cilantro, a big NOPE.

    Reply

  45. Jennifer Phillips says

    I absolutely love squash!! Sometimes I fix some and just have it for myself because no one else wanted it, and I’m ok with getting to eat it all! 😀

    Reply

  52. Joanne Schultz says

    I love winter squash! Now that I read I can cook them whole in the instant pot, I eat them a lot more! I just hate how hard squash is to peel & cube! Instant pot makes everything so much easier!!

    Reply

  56. Diane says

    I think I have only tried 3 of the varieties listed above. I grew butternut squash this year but they were all small. My local 99 Cent Only Store carry butternut frequently so during the winter I use it a lot.

    Reply

  66. Sophia-Katherine says

    I absolutely love squash. Not only is it good for you its also a very versatile vegetable. I love to make spaghetti squash with homemade sauce.

    Reply

  67. Kent says

    I sadly did not grow any squash this year. Thought I would be daring. I was doing an experiment with other kinds of vegetables. I rather regret that now. I mean who does not grow squash? Barbaric.

    Reply

  68. Jessica Staley says

    I have tried 3… butternut, spaghetti and acorn. I need to get to trying some more. I only have 347 more to go. I tried to grow butternut squash last year and they were doing great, had baby squashes developing and something ate them. What ever it was ate my baby pumpkins also. I moved and didn’t get to do a summer or winter garden this year. I’ll be ready this coming up season. I will be ready to protect my veggies this year. Whatever it was didn’t steal any tomatoes, peppers, cucumbers, beans or carrots.

    Reply

  70. Christine Fairservice says

    Love spaghetti squash! Always looking for recipes to broaden my pallet with other squashes though.

    Reply

  71. Kim Avery says

    I’m not a fan of squash. I will eat pumpkin pie . I also like acorn squash baked with brown sugar and maple syrup. I usually only make it if I have one given to me

    Reply

  73. Samantha says

    Delicata squash is my absolute favorite, I actually just had some for lunch. I toss mine in aquafaba (the leftover liquid from a can of beans – instead of oil) then sprinkle with a little taco seasoning before roasting in the oven.

    Reply

  78. Lisa Wilson says

    Yum! Love them all, typically grow butternut, acorn and spaghetti, Have grown delicata, turban and hubbard, too. Haven’t tried sunny squash, will look for it. 🙂

    Reply

  82. Laurie Nykaza says

    These look so good. When my son was in the hospital waiting for his heart transplant I lived in Brentwood by UCLA hospital. They had a farmers market every week and that is where I found so many different ones that I would buy and cook for myself there.

    Reply

  90. clynsg says

    Squash is not something that I eat a lot of, but every once in awhile it is OK. However, I have always liked the use of squash in autumn displays.

    Reply

  94. Amber Lee Kolb says

    I really want to try the soup! I need to find some other squash lovers that will share it with me as my family isn’t really into it.

    Reply

  97. ellen beck says

    I have tried them all. I love butternut, acorn and of course spaghetti squash. All are pretty easy to grow I imagine although I grow mainly the three we eat the most!

    Reply

  99. Trish F says

    Love squash, I have tried growing them on a trellis with minimal success. I find that the squash vine borer is a real problem in my area. I love eating them, but avoid them on a low carb diet.

    Reply

  108. Elizabeth Krill says

    I love Acorn Squash the best. I usually eat it with butter and seasoning, but some of these ideas I want to now try.

    Reply

  112. Sue E says

    I had to keep telling my stomach to settle down! That this was just an informative article about different squash and I wasn’t going to eat it!
    That’s how much I can’t stand squash! My late husband liked yams 🍠 and squash. I never watched him eat it. It’s remarkable how you know these different varieties and how you cook them!!

    Reply

  113. Belinda Moore says

    I grow the spaghetti squash. Am currently laughing at my pecan tree who is displaying a bright orange bloom at the end of one of its limbs thanks to one of my spaghetti squash plants. Love this as a “no pasta” pasta dish.

    Reply

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