When the weather turns colder, produce aisles are overflowing with winter squashes in all shapes, sizes, and colors. Here’s a rundown of some of our favorites.
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Acorn Squash One of the most ubiquitous winter squashes found in supermarkets. Dark green and acorn-shaped with orange flesh, a dense texture, and mild flavor. Try it in our recipe for Sausage-Stuffed Acorn Squash.
Buttercup Squash A flattened, rounded green squash with pale green stripes and a circular ridge on the bottom. Flesh that is on the drier side and very mild in flavor.
Butternut Squash Immediately recognizable by its bell shape. Tan skin and moist, bright-orange flesh with a sweet, nutty taste. Try it in our recipe for Roasted Butternut Squash Salad with Creamy Tahini Dressing.
Delicata Squash Oblong and pale yellow with green or orange stripes; thin, edible skin; and creamy flesh that is more earthy than sweet-tasting. Try it in our recipe for Miso-Glazed Pork with Squash and Brussels Sprouts.
Honeynut Squash A cousin of butternut squash with the same characteristic bell shape but much smaller in size (typically about 6 inches tall). Thinner skin with a more concentrated flavor and a dense, creamy texture.
Hubbard Squash Gray-blue, typically huge and bumpy, and often precut into chunks due to its large size. Lightly sweet and moist orange flesh. Red kuri is a small orange-skinned variety.
Kabocha Squash Somewhat similar in size and shape to buttercup. Green variety is slightly sweet in flavor, with nutty, earthy notes. Red variety is noticeably sweeter than the green.
Spaghetti Squash Pale, translucent flesh that scrapes into noodle-like strands when cooked. Delicate, grassy flavor. Try it in our recipe for Spaghetti Squash Salad with Chickpeas and Feta.
Sugar Pumpkin More than just a Halloween decoration. Small and squat, with thick-textured orange flesh that's packed with classic pumpkin flavor.