10 Winter Squashes to Get to Know this Season

While butternut squash has become a fall staple in many households, there are over a hundred varieties of winter squashes.

Besides being decorative, these squashes are packed with flavor, texture, and important nutrients. Plus, most of them can be easily substituted for one another in recipes. So, this fall, step out of your comfort zone and try a new squash variety! 

Nutrition benefits of winter squashes 

While the exact nutrition stats vary by the type of squash, in general, one cup of cubed and cooked winter squash provides: 

• 76 calories
• 21% of the daily value (DV) for fiber
• 59% of the DV for vitamin A
• 26% of the DV for vitamin C 
• 19% of the DV for vitamin B6 and copper 

It’s also a good source of many other vitamins and minerals, including manganese (important for metabolism), potassium, and folate. 

While higher in carbohydrate than many other vegetables (18 grams of carbs per 1 cup cooked and cubed), winter squashes contain pectin — a type of fiber that actually helps to stabilize blood sugars and help increase feelings of fullness after eating. 

Here are 10 popular varieties that you’ll likely find at your local grocery store or farmer’s market.

1. Acorn

What it looks like: Acorn squashes are small in size, acorn-shaped, and have a deep green or orange-colored rind with orange flesh inside. 

What it tastes like: these squashes have a mild, slightly nutty flavor. 

Ideas for using it: as the skin is also edible, acorn squashes are great for cutting in half, roasting, and stuffing with quinoa or other whole-grain salad. You can also cut it into rings, toss in a marinade, and roast for a side dish or salad topping. 

2. Buttercup

What it looks like: Buttercup squashes are short and round with green skin that has green-gray striations. Inside, it has a firm, orange flesh. Unlike acorn squash, the skin is not edible. 

What it tastes like: these squashes have a sweet, creamy flavor. In fact, they’ve often considered the sweetest variety of winter squash. 

Ideas for using it: As the flesh tends to hold its shape when cooked, it’s perfect for soups and curries. Just note it can dry out quickly, so steaming can be a good way to prep it. 

3. Butternut 

What it looks like: Butternut squashes are pear-shaped and cream-colored. Inside, they have vibrant orange flesh and often fewer seeds than other varieties of squashes. 

What it tastes like: Butternut squash is known for its sweet, slightly nutty flavor. 

Ideas for using it: This is the ultimate versatile squash as it’s great roasted, added to soups and stews, or pureed into sauces or bisques. You can also buy pre-spiralized butternut squash noodles as an alternative to spaghetti noodles. Personally, I love pairing butternut squash with Thai flavors, such as in a curry or in a grain bowl with a peanut sauce. 

4. Delicata 

What it looks like: One of the smallest winter squashes, Delicata squashes are cylindrical with cream-colored skin that’s edible and has green stripes. Inside, the flesh is yellow-orange in color. 

What it tastes like: another mild, slightly sweet squash, they’re often compared to sweet potatoes in terms of taste and texture. 

Ideas for using it: As the skin is edible, Delicata squash can be sliced, roasted, and added directly onto salads or grain bowls. You can also cut them in half, scoop out the flesh, and stuff (similar to zucchini boats). 

5. Hubbard 

What it looks like: Hubbard squashes are one of the largest varieties and can come in a range of colors from white and orange to green or a blueish-grey. The skin is not edible. 

What it tastes like: Hubbards taste very similar to pumpkins, with a slightly sweet flavor. 

Ideas for using it: Hubbard squash is a great one to substitute for any traditional pumpkin recipes — including pumpkin pie. 

6. Kabocha 

What it looks like: Kabocha squashes look very similar to buttercup squashes as they’re squat, round, and deep green. However, unlike buttercups, kabocha squash points out at the bottom and often have small bumps. Inside, they have bright yellow-orange flesh. 

What it tastes like: One of my favorites, kabocha has a sweet, nutty flavor that is frequently compared to sweet potatoes and sugar pumpkins. 

Ideas for using it: Similar to butternut squash, you can substitute kabocha in almost any winter squash recipe. It’s especially delicious as a ravioli filling, in pies, and pureed into a cream soup. 

7. Spaghetti 

What it looks like: Spaghetti squashes are cylindrical and either cream or yellow-colored. Inside, they have yellow flesh that gets stringy when cooked. 

What it tastes like: It has a mild flavor and chewy texture. Unlike other winter squashes, I wouldn’t describe it as being sweet-tasting. 

Ideas for using it: The classic use for this squash is as a lower-carb alternative to noodles in a variety of cuisines including Italian and Thai. 

8. Sugar Pumpkin

Also called pie or sweet pumpkins, sugar pumpkins are smaller, sweeter, and less fibrous than the large jack-o’-lanterns that you might carve at Halloween.

What it looks like: essentially mini versions of larger carving pumpkins, sugar pumpkins are round or slightly oblong with a bright orange rind and orange flesh inside.

What it tastes like: sugar pumpkins have a slightly sweet flavor with a firm flesh that gets creamy when roasted.

Ideas for using it: sugar pumpkins are another versatile option, tasting great in sweet and savory dishes. Slice and roast for a side dish or salad topping, add to grain bowls or puree into a soup or pasta filling. For a sweet spin, roast and then puree to use in baked goods or pies.

9. Sweet Dumpling

What it looks like: Sweet dumpling squashes are small and yellow with bright orange or green striations. 

What it tastes like: When cooked, it has a starchy texture and sweet taste that’s reminiscent of corn. 

Ideas for using it: As one is the size of a single portion, they’re a great option for stuffing and baking (talk about the perfect Thanksgiving appetizer or friends-giving entree). 

10. Turban 

What it looks like: Another large squash, it has a signature turban shape and usually has a bumpy skin that can range in color from green to orange. 

What it tastes like: It has a very mild flavor with a slight nuttiness. 

Ideas for using it: Turban squashes are most often used as decoration; however they can be used as many other squashes. Simply peel, cube, and roast.