As warm air turns decidedly crisper and we trade sandals and short sleeves for breezy scarves and cardigans, thoughts invariably turn away from cool, light summer dishes toward fall’s gastronomic bounty: hearty soups, casseroles, and roasts. And at the base of many of these favorite autumn dishes are winter squashes, which, despite their descriptive name, actually come into season around October. So what better time to explore the different varietals popping up at markets all over the country? All winter squashes are nutritional powerhouses, boasting iron, fiber, beta carotene, and a plethora of other beneficial components. What’s more, they’re delicious and can suit a variety of tastes—once you learn the flavor and texture differences between them.
Acorn
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Acorns, other than being acorn-shaped, range in color from dark green to orange with flecks of white. This type of squash is sweeter than others (you can tell how sweet it is based on how dark the orange flesh is) and is similar in taste to butternut squash. It’s best stuffed and/or baked, and it pairs well with other nutty, hearty flavors.
Recipe to try:
Buttercup
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This rotund, rather squat squash looks like the green, splotchy cousin of the common pumpkin. But if you cut the top off and scoop out the insides, you’ve got a fun, seasonal bowl for stuffings, pilafs, and other grain dishes. Just don’t bake buttercups for too long, as they tend to be on the dry side already.
Recipe to try:
Butternut
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It looks like a large peanut or pinto bean with its elongated shape and beige skin, but the flavor of a butternut squash is so much more complex than that. The vibrant orange flesh yields a rich, buttery taste and works perfectly when pureed in soups, cubed in casseroles, or simply roasted with a sprinkle of cinnamon and brown sugar.
Delicata
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This variety tastes most like sweet potatoes, with a creamy, tender texture that takes well to sautéing, baking, and pureeing. Use it as you would a sweet potato in any of your favorite fall meals—just be sure to peel the hard skin and scrape out the inside seeds first.
Recipe to try:
Hubbard
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Hubbards range in color from dark green to an oddly pale blue-gray, the latter of which doesn’t look nearly as appetizing as the former. (This may explain why hubbards haven’t reached the same heights of popularity as their butternut and acorn peers have.) Beneath its rough, lumpy exterior is a dense, slightly muted flavor that works well in savory dishes. You can try it in desserts, but be sure to add a little extra sugar or syrup, since hubbards aren’t that sweet.
Recipe to try:
Kabocha
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A type of Japanese squash that’s become more accessible and mainstream in recent years, the kabocha is like a bigger, drier version of the acorn squash and a sweeter version of the butternut. Its honey-like flavor doesn’t need much to accompany it, especially when it’s steamed or roasted. If you have a sweet tooth, try replacing butternut squash or sweet potatoes with kabocha in savory recipes.
Pumpkin
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Is there a squash more beloved around this time of year than the venerable pumpkin? However, not all pumpkins are created equal, at least when it comes to culinary matters. The bigger, the better is a good rule for jack-o-lanterns, but if you want to bake a pie or make a soup, opt for the smaller kinds: sugar, cheese, and pie pumpkins.
Recipe to try:
Spaghetti
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Spaghetti squash is a surprisingly delicious, low-calorie alternative to pasta in Italian recipes. After you bake the yellow, oblong fruit (yes, squashes are technically fruits), cut it in half and scrape out the insides with a fork. This produces long strands of squash that act as noodles in your favorite pasta dishes. Just be sure to drain the strands before adding any sauces or toppings; spaghetti squash gets watery after baking.
Recipe to try:
Eating seasonally is a cinch with such a varied and delectable selection of winter squashes. They’re perfect any time of day, whether you’re in the mood for something sweet or savory. Besides, what better way to celebrate the season than with a fresh batch of pumpkin bread, mushroom-stuffed acorn squash, or a plate of butternut squash ravioli? After that first bite of succulent autumn goodness, apple picking and leaf jumping won’t be far behind.