Until last fall, my go-to squash recipe was roasted diced butternut, like clockwork.
And while yes, it's reliably delicious, I was fast approaching butternut burnout. Then one cool fall Saturday, as I was wandering through my local farmers market, I found myself surrounded by squash: comically large blue Hubbards, jack-o'-lantern-ready pumpkins, and gourds in countless shades and shapes — green, orange, and yellow; oblong, round, and hourglass-shaped, with whimsical, knotty stems and stripy skin. My curiosity was piqued — what had I been missing? Inspired, I gathered a cornucopia of gourds, pumpkins, and squash and lugged them back to my apartment. After diving into gardening guides, seeking advice from chefs, and cooking joyfully for days in my tiny kitchen, I discovered a wide world of flavor, texture, and delicious possibility beyond my beloved butternut.
![Squash](https://www.foodandwine.com/thmb/Z530Al2EpKx5CkzMznkpTSPdDYY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Squash-VT-MAG1121-2bf6686fae4a44ccad74f2f053710075.jpg)
With heirloom varieties and new breeds like honeynut moving from the farm stand to the grocery aisle, there's never been a more ideal time to get better acquainted with squash. While the nutty, sweet flesh of most varieties bakes into beautiful pies and blends into silky soups, there's a broad range of ways to enjoy squash. Grab a hefty Cinderella pumpkin for a stunning Greens-and-Cheese-Stuffed Pumpkin that stands up to turkey on any holiday table. Velvety kabocha gets delightfully crunchy in Kabocha Squash Fritters. Stewed in spiced syrup, the Candied Pumpkins with Piloncillo and Cinnamon don't need a crust to sate any pie cravings. Even my overfamiliar butternut squash took on fresh life when simmered in an aromatic, brothy soup with ground pork and brightened with sliced chiles and cilantro. And don't limit your quick pickling to crisp cucumbers: Pickled Garlicky Spaghetti Squash is refreshingly crunchy and piquant. We've even cracked the code on what to do with all those leftover seeds, blitzing them for a spice blend that offers a whole new take on "pumpkin spice."
Break It Down
Zap It
Microwave winter squash to soften the tough skin before cutting. Using a paring knife or chef's knife, score squash about 1/4-inch deep once around the circumference, then prick skin with a fork. Microwave in a baking dish on high for five minutes.
Slice It
Transfer squash to a cutting board, holding squash in place with a kitchen towel. Starting at the stem end, cut squash lengthwise with a sturdy, sharp chef's knife. Let gravity and the knife's heft help cut through the dense flesh.
Scoop It
Remove any stringy flesh and seeds from each half with a large spoon; discard flesh and reserve seeds for the Squash Seed Flour recipe. Flip squash halves cut sides down and break down as specified for your desired recipe.
Squash School
Delicata squash
![Delicata Squash](https://www.foodandwine.com/thmb/sPDoUCPk3rue5hiXuQ7xWK4sADE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Squash-Delicata-VT-MAG1121-e404c58a33ba49e1ba5d55821a8ee159.jpg)
This pale yellow-and-green-striped oblong squash belongs to a group of less common winter squashes with thin, deliciously tender skin (hence the name) and a creamy interior that's similar to a sweet potato in flavor.
Butternut squash
![Butternut Squash](https://www.foodandwine.com/thmb/6KK8xlvRlk_VpCB0nM9BpyoLZsI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Squash-Butternut-VT-MAG1121-a684400be53149cba79bae662c8d838b.jpg)
A great, nearly all-purpose squash, this supermarket staple boasts a high moisture content, making the flesh slightly watery, but it remains very sturdy, keeping its shape even when thoroughly cooked.
Honeynut squash
![Honeynut Squash](https://www.foodandwine.com/thmb/zmteVP1UFNru8UKdjVmMGd1W8is=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Squash-Honeynut-VT-MAG1121-98895a9009904e27a394ff607f880340.jpg)
A petite cousin of the butternut, honeynut squash were bred to yield a more concentrated sweet and nutty flavor and a higher dose of nutrients like beta-carotene.
Red Kuri squash
![Red Kuri Squash](https://www.foodandwine.com/thmb/LroJqQP201nYcm9gB56ugZokbF0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Squash-Red-Kuri-VT-MAG1121-59f8dbb2d728471184e94487982085b7.jpg)
With vibrant orange-red skin and a teardrop shape, red kuri are smoother than classic ridged pumpkins and are nicely dense, dry, and sweet, with a cooked-chestnut-like texture. ("Kuri" is Japanese for "chestnut.")
Spaghetti squash
![Spaghetti Squash](https://www.foodandwine.com/thmb/3hECBghkjMQEfFL1jukyGzh-Hmc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Squash-Spaghetti-VT-MAG1121-aff9834ce3ff4632bb7a495dc23f9c7b.jpg)
Prized for its stringy, fibrous strands that easily pull apart once cooked, spaghetti squash is a member of the same subspecies as delicata, and it features a similarly thin skin, with mild, watery flesh that's lightly savory and easily absorbs strong flavors. It's ideal for quick-pickled squash.
Kabocha squash
![Kabocha Squash](https://www.foodandwine.com/thmb/UQvprEb4hxKaE3HjQeSIuHriIcc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Squash-Kabocha-VT-MAG1121-d4efa549a09e46d09b1fc3081c00b174.jpg)
Sometimes called Japanese pumpkin, this dry-fleshed squash has a rich, sweet flavor. It takes on moisture well, becoming almost custardy when braised and velvety smooth when roasted.
Acorn squash
![Acorn Squash](https://www.foodandwine.com/thmb/bkvQ8oToTUr4xsQvul5W73SDHF4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Squash-Acorn-VT-MAG1121-8927e81934604d57a5656bfd7aafacf6.jpg)
Particularly hardy and dense, acorn squash is the perfect storage squash, keeping well in a cool pantry for one to two months. Its acorn shape and thick skin make it ideal for stuffing with sweet or savory fillings.
Jarrahdale
![Jarrahdale Squash](https://www.foodandwine.com/thmb/gH5De2WpzkSWxafXFMpbwjGXT2E=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Squash-Jarrahdale-VT-MAG1121-3d38c15b26cb4babb33b6250b76a2c0f.jpg)
These extra-large winter squash have a pale blue skin that is thick and hardy, protecting a dry but sweet flesh that cooks super creamy with almost no stringiness. It's ideal for pies or purees.
Sugar Pie Pumpkin
![Sugar Pie Pumpkin](https://www.foodandwine.com/thmb/vM0s_K6HEv3_TziQgXvtrgmzxxs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Squash-Sugar-Pie-Pumpkin-VT-MAG1121-3de018fedd7e45b89457c5922951ef63.jpg)
Tiny, moist, and fine-fleshed, these little pumpkins are perfect for pies, as their name suggests — they bake up smooth, sweet, and buttery, plus they take on the flavor of warming winter spices well. They're suited for more than purees: Try them candied with cinnamon.