Although we start seeing new varieties of squash in fall, squash types are classified by two main groups: winter or summer squash. Winter squash is what becomes more abundant when the heat of summer wanes away.
Butternut Squash – This one has a sweeter flavor that’s buttery and nutty. It cooks down to a creamy texture, making it great for soups and sauces. Because of the stronger flavor, it also works well on its own as a side and as added taste for pasta dishes.
Spaghetti Squash – It’s just like it sounds. When cooked, it can be broken up into a string-like texture. It also has a mild flavor that takes on flavors of sauces and other foods well, making it the perfect substitute for pasta. It’s also great in casseroles and other baked dishes.
Acorn Squash – This popular winter squash gets it name from it’s shape… it looks like an acorn! It’s another one with a buttery, sweet flavor. It’s a little more dense than butternut squash, so it doesn’t blend as well. It really shines when roasted and good as an addition in salads or pastas.
Delicata Squash – An Italian squash that tastes a lot like a sweet potato. The skin is delicate and easy to eat also. These are smaller and cook quickly. Roast this with the skin on and enjoy!
Hubbard – The large squash with a distinct bluish-gray color. This is a good one for purees or mashing up, because the texture can be dry and somewhat grainy. They have a flavor similar to pumpkin so it’s a good replacement if needed for a pie or other filling.
Kabocha – This one is hearty, and it is full of sweet flavor which makes it another great option for soups or adding to stews. It’s delicious and soaks up flavors of other items it’s cooked with.