Winter Squash User's Guide

They’re all so different-looking, and all so beautiful. A feast for the eyes.

But you shouldn’t let the abundance intimidate you. Winter squashes are surprisingly interchangeable. In fact, any of the winter squashes pictured above can and do make an excellent pumpkin pie, and is equally wonderful stuffed with sage and sausage.

And if the flavor scientists working at Starbucks ever had a mind, all the above winter squashes would make great candidates for a signature autumn latte flavoring. With its own hashtag and everything.

The differences among winter squashes are mainly visual. As a rule, you won’t go wrong swapping out one variety of squash for another. Just boldly use what you have on hand, and your recipe will turn out fine.

That being said, there are a couple characteristics to keep in mind when you’re making selections. Here are some crib notes for you.

Thin-Skinned Squashes

Varieties: Kabocha, Delicata

You don’t have to bother to peel thin-skinned squashes. These varieties are our favorite for roasted squash “moons”.

Personal Size Squashes

Varieties: Kabocha, Delicata, Buttercup

If you’re looking to stuff a squash and serve without slicing it (think personal pan pizza, not foot-long sub) then you’ll want to choose one of our smaller squashes. You can still stuff a huge squash—and this could be a good choice for a festive occasion—but generally it’s more convenient to choose a more petite squash variety for this purpose.

Long Storage Squashes

Varieties: Butternut, Candy Roaster

Feeling overwhelmed with food, looking for something that will keep all right til late winter? Choose a squash that will keep well til later, and you can admire it in your (cool, dark) pantry until you’re ready to serve it.

Fleshier Squashes

Varieties: Butternut, Candy Roaster

Some varieties of squash have a relatively thick layer of squash to offer, relative to seeds and skin. Sometimes, but not always, this also translates into waterier squash. We find these squashes work best for soups, mashed squash, veggie noodles, and breads. If one squash yields too much for your recipe, just scoop out the cooked, roasted flesh and freeze it in Ziploc bags for the future.

All so different, all so versatile. And they all look equally wonderful against a backdrop of orange leaves.