Acorn Squash

Appearance: Acorn-shape with ribs, blackish green or golden yellow skin and moist, tender flesh.

Flavor: Very sweet, mild and nutty.

Cooking Methods: Bake, steam or stuff. Pairs well with balsamic vinegar, brown sugar, sage, thyme, curry and nuts.

Buttercup Squash

Appearance: A turban-like shape with dark green spotted skin and creamy orange flesh.

Flavor: Mild, one of the sweetest winter squash varieties.

Cooking Methods: Bake, steam, purée or stuff. A viable replacement for sweet potato in many recipes. Pairs well with hard cheeses, nuts, brown sugar, cinnamon, nutmeg and fresh herbs.

Butternut Squash

Appearance: Pear-shape, varying in shape from long with a slim neck and large body to short and squatty. Smooth, beige skin with moist, orange flesh.

Flavor: Consistently creamy, sweet flavor.

Cooking Methods: Bake, roast, grill or purée. Pairs well with fresh herbs, apple, cinnamon, butter and cream.

Carnival Squash

Appearance: Round, squat and cream-color with variegated stripes of orange, yellow and green. Light orange flesh.

Flavor: Nutty, buttery and very sweet.

Cooking Methods: Steam, boil, roast or sauté. Pairs well with butter, ginger, garlic, cinnamon and nutmeg.

Delicata Squash

Appearance: Cylindrical shape with creamy base and yellow, green and orange stripes. Flesh is yellow-orange and semi-dry. Thin skin does not need to be peeled.

Flavor: Creamy, sweet and earthy.

Cooking Methods: Bake, roast, steam, sauté or grill. Pairs well with apple, pear, fennel, fresh herbs and nuts.

Kabocha Squash

Appearance: Dark green skin with paler green stripes and a flattened top. Flesh is deep yellow, tender and dense.

Flavor: Rich and sweet. 

Cooking Methods: Bake or steam. Pairs well with butter, cream and Asian spices.

Marina di Chioggia

Appearance: Pumpkin-shape with a warty, dark blue-green exterior. 

Flavor: Sweet but not sugary; creamy and nutty.

Cooking Methods: Roast, bake, steam or grill. Particularly good for squash ravioli and gnocchi. Pairs well with fennel, onion, garlic fresh herbs, mustards and vinegar.

Red Kuri

Appearance: Teardrop-shape with red-orange skin and dry, meaty yellow flesh.

Flavor: Mild and sweet with a chestnut flavor.

Cooking Methods: Roast, boil, bake or sauté. Pairs well with onion, fresh herbs, curry, fennel, cinnamon, nutmeg and cheeses.

Spaghetti Squash

Appearance: Oblong and cylindrical with a golden-yellow color. Flesh is thick, dense and stringy. 

Flavor: Slightly sweet and mild.

Cooking Methods: Roast, steam or bake. Cooked flesh can be shredded to make stringy “noodles.” Pairs well with onions, garlic, greens, fresh herbs and vegetables.