In Season

The Ultimate Squash Guide: Varieties and Their Best Uses

Updated on September 12, 2018 by Parmjit Parmar

Squash season is finally here, which means it's time for soups, pies, breads and side dishes. But have you ever wondered what the different types of squash are, how to cook them and the best squash recipes? From butternut squash to spaghetti squash to kabocha squash, don’t worry, we’ve got you covered with our ultimate squash guide!

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Butternut Squash

<p>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.</p> <p>Try these <a href="https://www.foodnetwork.ca/in-season/photos/32-brilliant-ways-to-use-butternut-squash/" target="_blank"><strong>Brilliant Ways to Use Butternut Squash</strong></a></p>
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Kabocha Squash

<p>Kabocha is a squat, green Japanese squash with an earthy, nutty flavor. The orange colored flesh is very sweet and dense. It’s excellent in soups, mashed and in pies and cakes.</p> <p>Get the recipe for <strong><a href="https://www.foodnetwork.ca/healthy-eating/blog/gluten-free-squash-gnocchi/" target="_blank">Kabocha Squash Gnocchi</a></strong></p>
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Spaghetti Squash

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

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

<p>This squash is a perfect size to be carved and used as soup bowls. It tastes like a sweet potato and can be used in the same way: baked, roasted, mashed or in soups.</p> <p>Get the recipe for <a href="http://www.foodnetwork.ca/recipe/vegan-quinoa-cranberry-stuffed-acorn-squash/19382/" target="_blank"><strong>Vegan Quinoa-Cranberry Stuffed Acorn Squash</strong></a></p>
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Sugar Pumpkin

<p>The sugar pumpkin is mainly used for pumpkin pie. However, it’s delicious in soups or simply roasted.</p> <p>Get the recipe for <strong><a href="https://www.foodnetwork.ca/recipe/curried-squash-soup-with-apple-and-cheddar-melts/19090//" target="_blank">Curried Squash Soup</a></strong></p>
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Red Kuri Squash

<p>Red kuri belongs to 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.</p> <p>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"><strong>No-Stir Baked Risotto with Chicken, Mushrooms & Squash</strong></a></p>
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Delicata Squash

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

<p>The product of an acorn and sweet dumpling squash marriage, the carnival squash can substitute for either one of them. The sweet flesh is great in soups or spiced and baked as a side dish.</p> <p>Get the recipe for <a href="http://www.foodnetwork.ca/recipe/acorn-squash-with-baby-bitter-greens/17736/" target="_blank"><strong>Valerie Bertinelli’s Acorn Squash with Baby Bitter Greens</strong></a></p>
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Buttercup Squash

<p>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.</p> <p>Get the recipe for <a href="http://www.foodnetwork.ca/recipe/pumpkin-soup-with-chili-cran-apple-relish/17426/" target="_blank"><strong>Rachael Ray’s Pumpkin Soup with Chili Cran-Apple Relish</strong></a></p>
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Blue Hubbard Squash

<p>Large, grey-blue and lumpy. The unusual skin hides a sweet orange flesh that's perfect in pies.</p> <p>Get the recipe for <strong><a href="http://www.foodnetwork.ca/recipe/pumpkin-pie-in-a-sheet-pan/20695/" target="_blank">Pumpkin Pie in a Sheet Pan</a></strong></p>
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Banana Squash

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