The Ultimate Squash Guide: All the Varieties and Their Best Uses

Posted by Parmjit Parmar. Updated on September 9, 2019.

Squash season is finally here, which means it's time for soups, pies, breads and side dishes. But have you ever wondered about all the different types of squash and how to cook them? From butternut squash to the spaghetti variety and kabocha, we’ve got you covered with our ultimate gourd guide!

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Butternut Squash

The rich orange flesh and sweetness of butternut makes it one of the most popular varieties of winter squash. It’s ideal for soups, risotto, gnocchi and ravioli – including this scrumptious <a href="https://www.foodnetwork.ca/recipe/avocado-roasted-squash-and-black-bean-tacos/19821/" rel="noopener noreferrer" target="_blank">Avocado, Roasted Squash and Black Bean Tacos</a> recipe. Find more inspiration with these <a href="https://www.foodnetwork.ca/in-season/photos/32-brilliant-ways-to-use-butternut-squash/" target="_blank" rel="noopener noreferrer">50 Brilliant Ways to Use Butternut Squash</a>
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Kabocha Squash

Kabocha is a squat, green Japanese squash with an earthy, nutty flavour. The orange-coloured flesh is very sweet and dense. It’s especially excellent in <a href="https://www.foodnetwork.ca/recipe/instant-pot-butternut-squash-soup/22222/" rel="noopener noreferrer" target="_blank">soups</a> or desserts such as pies and cakes. You can also try it out with gnocchi! Get the recipe for <a href="https://www.foodnetwork.ca/healthy-eating/blog/gluten-free-squash-gnocchi/" target="_blank" rel="noopener noreferrer">Kabocha Squash Gnocchi</a>
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Spaghetti Squash

After baking, the shredded flesh of this squash looks identical to spaghetti, making it a healthy substitute for pasta. Its cavernous nature also makes it stellar for stuffing. Try some of our favourite <a href="https://www.foodnetwork.ca/healthy-eating/photos/healthy-and-delicious-spaghetti-squash-recipes/" target="_blank" rel="noopener noreferrer">Healthy and Delicious Spaghetti Squash Recipes</a>
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Acorn Squash

Mild in flavour, very versatile, perfect for roasting, the acorn squash is dark green with a firm, yellow flesh. Earthy, slightly sweet and perfect for stuffing. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/stuffed-acorn-squash-with-red-wine-cranberry-sauce/15076/" target="_blank" rel="noopener noreferrer">Stuffed Acorn Squash with Red Wine Cranberry Sauce</a>
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Sweet Dumpling Squash

This squash is a perfect size to be carved and used as soup bowls. It tastes like a <a href="https://www.foodnetwork.ca/healthy-eating/photos/superfood-spotlight-best-sweet-potato-recipes/" rel="noopener noreferrer" target="_blank">sweet potato</a> and can be used in the same way: baked, roasted, mashed or in soups. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/vegan-quinoa-cranberry-stuffed-acorn-squash/19382/" target="_blank" rel="noopener noreferrer">Vegan Quinoa-Cranberry Stuffed Acorn Squash</a>
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Red Kuri Squash

Red kuri belongs to the Japanese squash family. It’s creamy, sweet and has a deep orange skin. The gentle chestnut flavour is great in soups or tossed with olive oil and roasted. Get the recipe for <a href="https://www.foodnetwork.ca/comfort-food/blog/no-stir-baked-risotto-with-chicken-mushrooms-squash-made-for-weeknights/" target="_blank" rel="noopener noreferrer">No-Stir Baked Risotto with Chicken, Mushrooms & Squash</a>
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Sugar Pumpkin

The sugar pumpkin is mainly used for <a href="https://www.foodnetwork.ca/baking/photos/perfect-pumpkin-dessert-recipes/" rel="noopener noreferrer" target="_blank">pumpkin pie</a>. However, it’s delicious in soups or simply roasted. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/curried-squash-soup-with-apple-and-cheddar-melts/19090//" rel="noopener noreferrer" target="_blank">Rachael Ray's Curried Squash Soup with Apple and Cheddar Melts</a>
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Delicata Squash

The thin-skinned delicata has a soft, creamy consistency similar to sweet potatoes. It can be baked, sautéed, steamed or stuffed – and you can even eat the tender skin. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/autumn-vegetable-stuffed-squash/13833/" target="_blank" rel="noopener noreferrer">Anna Olson’s Autumn Vegetable Stuffed Squash</a>
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Buttercup Squash

Closely resembling a kabocha, the buttercup has orange flesh and becomes dense, mild and a bit dry after cooking. It’s best roasted or mashed into soups. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/pumpkin-soup-with-chili-cran-apple-relish/17426/" target="_blank" rel="noopener noreferrer">Rachael Ray’s Pumpkin Soup with Chili Cran-Apple Relish</a>
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Blue Hubbard Squash

Large, grey-blue and lumpy. The unusual skin hides a sweet orange flesh that's perfect in pies, and makes for a great <a href="https://www.foodnetwork.ca/in-season/photos/pumpkin-recipes-beyond-dessert/" rel="noopener noreferrer" target="_blank">pumpkin substitute</a> if you're whipping up a seasonal dessert or entree. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/pumpkin-pie-in-a-sheet-pan/20695/" target="_blank" rel="noopener noreferrer">Pumpkin Pie in a Sheet Pan</a>
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Banana Sqaush

Their light yellow skin and long shape mirror the banana fruit. The sweet, orange, meaty flesh is great in soups, curries or thinly-shaved in salads. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/carrot-and-squash-curry-soup/18467/" target="_blank" rel="noopener noreferrer">The Pioneer Woman’s Carrot and Squash Curry Soup</a>
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