16 Types of Winter Squash to Use for Soup, Stews, Quick Breads, and Pie

Beautiful, diverse, versatile, and just plain wonderful.

We adore winter squash season . The versatile vegetables—technically fruits—take center stage from October through January. Their nutty, sweet, earthy flavors are made for soups, salads, pastas, and desserts. Plus, they are easy to cook, making weeknight dinners a breeze.

While we love all types of winter squash, they aren't the same. Some are enormous, others are a single-portion size. Some have dense, nutty flesh while others are milder, sweeter, and more watery. Some have a thin skin you might like to eat, and others have a tougher exterior that you wouldn't want to. Because of this diversity, each is best suited to certain preparations. We've gathered 16 winter squash varieties you should know for fall cooking.

Meet Our Expert

• Emilie Berner , chef-instructor of plant-based culinary arts at the Institute of Culinary Education's Los Angeles campus
• Dan Barber , chef and co-founder of Row 7 Seed Company
• Charlotte Douglas , president of Row 7 Seed Company

Related: How to Cut Butternut Squash the Right Way

Honeypatch Squash

Think of this petite squash as a single serving of butternut squash but with a better flavor. It's the latest squash from Cornell plant breeder Michael Mazourek, who also created the honeynut with chef Dan Barber, co-founder of Row 7 Seed Company. "It stores better than the honeynut and is what winter squash should taste like: honey, sweet, custardy, and jaw-droppingly delicious. Just slice in half, roast, and serve,” says Barber.

• Size: Less than a pound
• Outer Skin: Pale yellow to beige
• Flesh Color: Bright orange
• Texture: Creamy and tender
• Flavor: Sweet, like a concentrated butternut squash

Acorn Squash

An autumn favorite, acorn squash is one of the simplest squash to cook. Halve it, scoop out the insides, and bake or roast the halves or cut them into wedges. Take it up a notch by roasting the acorn squash halves and stuffing them with quinoa and dried cranberries, says Emilie Berner, chef-instructor of plant-based culinary arts at the Institute of Culinary Education's Los Angeles campus.

• Size: 1 to 3 pounds
• Outer Skin: Dark green with patches of orange or yellow, with ridges from top to bottom.
• Flesh Color: Bright yellow to orange
• Texture: Slightly fibrous
• Flavor: Sweet and nutty

Related: 17 Acorn Squash Recipes for Fall Dinners and Holiday Feasts

Banana Squash

You probably won’t find a whole banana squash in your supermarket because this sweet-tasting variety is huge, but you might see it pre-cut on shelves. It’s a versatile squash option that can be roasted, baked, or steamed. Try it in recipes that call for butternut squash.

• Size: 2 to 3 feet in length, up to 40 pounds
• Outer Skin: Typically cream
• Flesh Color: Bright orange
• Texture: Fine
• Flavor: Sweet

Buttercup Squash

With its sweet, nutty flavor and creamy texture, buttercup squash is a fall favorite. Because of its sweetness, this squash shines in baked goods, although its texture also makes it well-suited for stews and curries. With its round shape and thicker skin, we generally prepare buttercup squash with the skin on.

• Size: 4 to 6 pounds
• Outer Skin: Dark green, sometimes with green stripes
• Flesh Color: Orange
• Texture: Creamy and dense
• Flavor: Sweet and rich

Butternut Squash

If you’ve only ever cooked with one squash, chances are it was butternut. The sweetest winter squash, butternut is also arguably the most popular—and one of the most versatile. It’s best roasted or sautéed, after which its flesh can be pureed or mashed, making it ideal for soups, ravioli filling , and of course, pies .

• Size: 1 to 5 pounds
• Outer Skin: Beige tan
• Flesh Color: Bright orange
• Texture: Smooth, light tan to beige
• Flavor: Sweet, nutty flavor

Related: 27 of Our Best Butternut Squash Recipes to Make This Fall

Cushaw Squash

Typically found in the Southwest, cushaw squash is also called sweet potato pumpkin and crookneck pumpkin. It has a mild, sweet flavor and works well in place of pumpkin, sweet potato, and butternut squash. Bake it or puree it, and don’t forget to save the seeds that, after cleaning, can be roasted for a healthy snack.

• Size: 5 and 25 pounds
• Outer Skin: White and green striped
• Flesh Color: light yellow to pale orange
• Texture: Slightly fibrous
• Flavor: Mildly Sweet

Delicata Squash

Delicata or sweet potato squash is one of the easiest winter squashes to prepare, in part because its edible skin is thin and easy to cut. Cut the squash in half, scoop out its innards, and either bake or roast the larger halves or slice the squash into thin rings that can be tossed with seasonings and baked. Berner likes the latter approach: "Simply slice into ¼-inch thick slices, toss with olive oil and salt, and it roasts beautifully,” she says.

Keep in mind that as the skin of delicata squash is thin, it doesn’t last as long as other winter squash varieties.

• Size: 1 to 2 pounds
• Outer Skin: Yellow and green striped
• Flesh Color: Pale yellow to orange
• Texture: Creamy and tender
• Flavor: Sweet, creamy flavor reminiscent of corn and sweet potatoes

Honeynut Squash

This adorable squash is a hybrid of buttercup and butternut squashes, and as such, it has many of the same characteristics. Substitute it in sweet or savory recipes that call for either of its parents. It’s not quite as sweet as buttercup or butternut squashes, but it’s great for baking, says Berner, who uses honeynut squash instead of pumpkin in many baked goods.

• Size: 1 pound
• Outer Skin: Smooth with a deep, golden-orange color
• Flesh Color: Bright orange
• Texture: Creamy and tender
• Flavor: Sweet and rich

Hubbard Squash

At the other end of the squash spectrum to the honeypatch is the hubbard squash, of the older and larger winter squash varieties. Its sweet flavor makes it an excellent substitute for sugar pumpkin in pie, bread, and other baking recipes. It can also be seasoned with olive oil and salt and roasted, but the texture can be grainy.

• Size: 12 to 20 pounds
• Outer Skin: Bumpy bluish-gray to green skin
• Flesh Color: Bright Orange
• Texture: Dense and sometimes grainy
• Flavor: Sweet

Kabocha Squash

Kabocha originated in Japan and is often used in Japanese dishes but don't stop there—use it for soup or roast slices, it's one of the most versatile winter squashes. The skin is edible and the flesh is dense, with an almost chestnut-like flavor. "Its texture is really nice, and it pairs particularly well with coconut," says Berner. She also suggests roast kabocha in slices and adding them to an arugula or kale salad.

• Size: 2 to 4 pounds
• Outer Skin: Smooth with a dark green color that sometimes has pale green to white stripes
• Flesh Color: Yellow-orange
• Texture: Creamy and dense
• Flavor: Sweet

Koginut Squash

Another new squash developed by Michael Mazourek, Koginut is a cross between kabocha squash and butternut squash. It’s best sliced and roasted. “It has become a cult favorite for its velvety texture and rich, nutty flavor. It’s perfect for roasting and my go-to for pie filling,” says Charlotte Douglas, president of Row 7 Seed Company.

• Size: 2 to 4 pounds
• Outer Skin: Light to bright orange
• Flesh Color: Yellow-orange
• Texture: Velvety
• Flavor: Rich and nutty

Red Kuri Squash

Sometimes called the orange Hokkaido pumpkin, the red kuri squash is a standout thanks to its bright red-orange exterior and larger size. Its yellow-orange flesh has a chestnut-like flavor and works well roasted or stuffed like acorn squash, but the best might be when it's pureed for soup.

• Size: 3 to 7 pounds
• Outer Skin: Dark, reddish-orange
• Flesh Color: Yellowish-orange
• Texture: Dense and firm
• Flavor: Mellow chestnut-like

Spaghetti Squash

A popular pasta alternative, spaghetti squash gets its name because when cooked its flesh has long spaghetti-like strands. It's typically sliced, seeds and innards removed, and then baked or roasted until its flesh is tender and easy to pull apart. Its mild, slightly nutty flavor lends itself to being topped with tomato sauce or simply butter and salt.

• Size: 4 to 8 pounds
• Outer Skin: Golden yellow when ripe
• Flesh Color: Yellow
• Texture: Stringy, spaghetti-like
• Flavor: Mild and slightly sweet

Related: How to Plant, Grow, and Harvest Spaghetti Squash

Sugar Pumpkin

One of the most popular winter squash varieties, sugar pumpkins are typically used for baking pies and quick breads . It also lends itself to being pureed for soups or sauces.

• Size: 5 and 8 pounds
• Outer Skin: Deep orange
• Flesh Color: Deep orange
• Texture: Tender
• Flavor: Sweet and earthy

Sweet Dumpling Squash

These adorable little squashes have a sweet corn-like taste. The skin is edible, which is good as its round yet ridged shape makes it difficult to peel. They work well baked or roasted. Cut them into wedges or halve and stuff them.

• Size: 1/2 to 1 pound
• Outer Skin: Yellow with orange and green stripes
• Flesh Color: Light orange
• Texture: Starchy
• Flavor: Almost like sweet corn

Turban

The curious-looking turban squash is often used as décor but is edible. Cut and remove its innards and then bake or steam until the flesh is tender. You can then mash or puree the nutty flesh, adding it to stews and soups.

• Size: 5 pounds
• Outer Skin: Green, orange and yellow
• Flesh Color: Light yellow to pale orange
• Texture: Soft and powdery
• Flavor: Nutty

Read the original article on Martha Stewart .