Winter Squash

Hard-shelled squashes like butternut, acorn, and kabocha with sweet, dense flesh.

Buying Guide

Look for no blemishes or soft spots - signs of rotting. Should make hollow sound when tapped. If stem attached should be firm and intact. Dozens cultivars to choose. Acorn: smaller, orange/yellow/green varieties with stripes/splotches, sweet tender flesh favorite for stuffing/baking. Buttercup: green-skinned, turban-shaped, buttery-sweet flesh great for mashing. Delicata: oblong, mini football-looking, yellow/orange sometimes striped, tastes like cross sweet potato/corn/squash, thin-skinned (no peeling!), snap to cut/cook. Dumpling/Carnival: cute little, variety shapes/colors white/orange/green with/without stripes, often decorative but can cook baking/grilling/steaming. Kabocha: generic Japanese winter squash word, green or gray-green-skinned, often sold cut hunks due very tough exterior/large size, flesh like velvet. Butternut: classic bulb-shaped, tan-skinned, versatile, thinner skin easier cut, bake/sauté/other methods. Spaghetti: light-yellow, football-shaped, lovely roasted whole, raked flesh resembles pasta.

Types of Winter Squash

Winter squash varieties each have distinct flavors, textures, and best uses. Click any variety to explore its full profile and recipes.

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Butternut Squash

Sweet, nutty flavor with smooth orange flesh — the most popular winter squash

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Acorn Squash

Small, ribbed squash with a mildly sweet, slightly nutty flavor

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Spaghetti Squash

Pale yellow squash whose flesh separates into pasta-like strands when cooked

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Delicata Squash

Cream-colored with green stripes and an edible skin — sweet and tender

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Kabocha Squash

Japanese pumpkin with a rich, chestnut-like sweetness and dense, dry flesh

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Hubbard Squash

Large, teardrop-shaped squash with a fine-grained, sweet orange flesh

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Turban Squash

Distinctively shaped squash with a colorful, turban-like top — nutty and sweet

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Pumpkin Squash

The classic fall squash — great for soups, pies, and roasting

Summer vs. Winter Squash

The primary difference between summer and winter squash is the skin. Summer squash is harvested before it fully matures, which means its skin is still tender and edible. Winter squash, however, often has a thicker, tougher rind that allows it to stay strong and hardy through frost and lower temperatures.

Winter squash requires a long growing season, typically harvested anywhere from late summer to early winter. Because their thick skin allows them to keep for a long time, winter squashes may be served weeks or even months after they were harvested — making them an essential pantry staple.

Storing Tips

Best in cool, dark, dry spot - holds up month, longer depending variety and ventilation. Cut squash in tightly covered container, refrigerate up to 5 days.

Cooking Methods

Roasted then stuffed, boiled and pureed for soup, incorporated risotto, curried, stir-fried, gratineed, braised, filling for ravioli, salads. Thin-skinned like delicata cook quickly - add pasta, salads, roasted with maple/red onions side dish. Larger like Kabocha difficult cut - microwave few minutes first softens skin. Great soup, gratin, braising. Can roast seeds.

Nutrition & Health Benefits

Beautiful orange/yellow flesh source uber-powerful disease-fighting antioxidants protect cataracts/stroke. Rich Vitamin A, B6, C, potassium, fiber, heart-healthy omega-3 fatty acids.

Available Near You

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Recipes with Squash

Coming Soon