Everything You Need to Know About Winter Squash

Winter squash comes into season in the fall, but can be stored through the winter (hence the name!). Our guide is here to help you make sense of every variety, from familiar butternuts to the more elusive tromboncino squash. Read on to learn what makes them different, where to store ’em, and how to maximize the flavor in your cooking routine. 

Butternut Squash

This fall favorite has a sweet, nutty flavor and is often spiralized into noodles or baked and blended into soups, like this Chickpea and Butternut Squash Coconut Curry. It can also be grated and incorporated into baked goods, like spiced muffins. 

Carnival Squash

A cross between acorn and sweet dumpling squash, carnival is distinct for its festive multicolored skin. It’s nutty, with a hint of maple, and perfect for roasting or baking. It can also be eaten raw—thinly sliced and tossed in a citrusy vinaigrette.

Zucchini Squash

Not a winter squash but still worth mentioning, zucchini and yellow summer squash are related. Despite their differences—color and shape—they can be used interchangeably. This fruit has a high water content, so let shredded zucchini sit and drain before using in baked goods like quick breads.

Acorn Squash

Thanks to its mild and creamy flesh, acorn squash complements sweet and savory flavors alike. When halved and roasted, it makes a fantastic vessel for fillings like grains, dried fruit, and sausage, while it’s an excellent salad base when sliced into wedges. P.S. The skin is also edible!

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Honeynut Squash

Honeynut squash isn’t just a misfit, undersized butternut. It’s naturally squatter, with a deeper orange color inside and out. You can prepare them exactly the same, but expect the flesh of the honeynut to have a rich, caramelized flavor that’s slightly more concentrated because of its compact size.

Kabocha Squash

This squat Japanese squash is sweeter than other winter varieties, with bright yellow flesh and thick green skin. Before cutting, pop it in the microwave for 3-5 minutes. Then, slice and roast with fresh ginger and sprigs of thyme.

Yellow Summer Squash

A little curvy, slender, and tender all over, our other favorite summer squash needs little to no cooking to be worked into a salad or simple side dish. Slice it, add it raw to arugula and tangy goat cheese, or sauté with a bit of oil, salt, pepper, and garlic.

Koginut Squash

The cube-shaped Koginut has a silky and creamy texture. Cook as you would a butternut squash—cubed and roasted, blended into soup, or even in baked goods—but expect an even sweeter flavor.

Delicata Squash

Unlike most hard squash, delicata has an edible skin and tender flesh. The easiest prep is to slice it into half moons and roast with olive oil, salt, and pepper. Pair it with hearty greens, pomegranate seeds, and walnuts for a flavorful fall salad.

Pumpkin

Cut pumpkin like you would any other hard squash, roast the seeds, and use the flesh blended in pancake batter, tortilla soup, vegan cookies, and of course, pies.

Spaghetti Squash

Spaghetti squash is easily recognizable by its yellow color and oval shape. Its noodle-like strands and mild flavor match well with curries and classic pasta toppers, from tomatoes and mozzarella to plant-based meatballs.

Tromboncino Squash

Tromboncino (aka center cut squash) are a long-necked squash with bulbs at the bottom, which taste and cook like zucchini. They’re especially great for grilling, which brings out their nutty flavor texture. Try them topped with fresh pesto or a sweet balsamic glaze.

Sweet Dumpling Squash

This squash has the coloring of a delicata and the shape of a pumpkin. A true Misfits Market veg! Make the most of its light texture and sweet flavor by roasting with maple syrup and butter, then sprinkle toasted pepitas and walnuts on top.

Squash Storage

Hard winter squash is your long-term storage friend—it can be left on the counter—or stored in a cool, dry, and dark place—for 1 to 2 months.