Food Cooking Techniques 9 Types of Squash and How to Cook With Each From a centerpiece stuffed pumpkin to cozy simmered butternut, here are our standout squash recipes. By Kelsey Jane Youngman Kelsey Jane Youngman Kelsey Jane Youngman is a New York–based cook, baker, writer, and editor for Food & Wine with over 7 years of experience in food media. Kelsey has developed recipes, worked in culinary production, starred in cooking videos, and baked cookies for Cookie Monster.Expertise: recipe development, cooking, baking, food styling.Experience: Kelsey Jane Youngman has spent her life in kitchens, and began her professional training at the San Francisco Cooking School before moving to New York City to attend the Natural Gourmet Institute. She completed an externship in the Good Housekeeping test kitchen and cooked on the line at several city restaurants before joining Food & Wine's test kitchen editorial team. There, Kelsey has managed the kitchens, tested and developed recipes, written feature stories, worked as a culinary producer on multiple video series, and starred in her own series, "The Best Way," as well as several episodes of "F&W Cooks." Food & Wine's Editorial Guidelines Updated on September 27, 2023 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. Photo by Jennifer Causey / Food Styling by Melissa Gray / Prop Styling by Christina Daley With heirloom varieties and new breeds like honeynut moving from the farm stand to the grocery aisle, there's never been a better time to get to know squash better. 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, and then prick skin with a fork. Microwave in a baking dish on high for 5 minutes. Your Microwave Is the Secret to Safely Cutting Squash 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. 37 Squash Recipes for Summer, Fall, and Beyond Squash School 01 of 09 Delicata squash Photo by Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley 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. Get the Recipe: Delicata Squash and Sausage Crostata 02 of 09 Butternut squash Photo by Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley 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. Get the Recipe: Roasted Butternut Squash Parmesan 03 of 09 Honeynut squash Photo by Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley 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. Get the Recipe: Roasted Squash with Chorizo-Spiced Kale 04 of 09 Red Kuri squash Photo by Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley 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.") Get the Recipe: Red Kuri Squash Soup Red Kuri Is the Winter Squash That's Worth Growing at Home 05 of 09 Spaghetti squash Photo by Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley 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. Get the Recipe: Spaghetti Squash Chicken Parmesan 06 of 09 Kabocha squash Photo by Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley 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 and smooth when roasted. Get the Recipe: Kabocha Squash Fritters 07 of 09 Acorn squash Photo by Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley 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. Get the Recipe: Squash Fondue 08 of 09 Jarrahdale Photo by Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley 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. Get the Recipe: Classic Pumpkin Pie 09 of 09 Sugar Pie Pumpkin Photo by Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Tiny, moist, and fine-fleshed, these little pumpkins are perfect for pies, as their name suggests, because 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. Get the Recipe: Candied Pumpkins with Piloncillo and Cinnamon Was this page helpful? Thanks for your feedback! Tell us why! Other Submit