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

Last updated on September 10, 2020 by Laura Grande

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!

  • Spaghetti Squash
     
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    Spaghetti Squash

    <p>Want to learn how to cook spaghetti squash? Recipes featuring this classic gourd are a <em>must</em> as soon as the weather starts to cool. After baking your squash, the shredded flesh of this pulpy gourd looks identical to spaghetti, making it a healthy substitute for pasta. Its cavernous nature also makes it stellar for stuffing. For more inspiration, check out these <a href="https://www.foodnetwork.ca/healthy-eating/photos/healthy-and-delicious-spaghetti-squash-recipes/" rel="noopener noreferrer" target="_blank">healthy and delicious spaghetti squash recipes</a>.</p> <p> Get the recipe for <strong><a href="https://www.foodnetwork.ca/everyday-cooking/blog/cacio-e-pepe-spaghetti-squash/" rel="noopener noreferrer" target="_blank">Three-Cheese Cacio e Pepe in Spaghetti Squash Form</a></strong> </p>
  • Butternut Squash
     
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    Butternut Squash

    <p>Of all the different types of squash, the rich orange flesh and sweetness of butternut makes it one of the most popular varieties of winter gourd. Want to learn how to cook butternut squash, but not sure where to start? Good news! It’s ideal for soups, risotto, gnocchi and ravioli – including this scrumptious taco recipe. Find <a href="https://www.foodnetwork.ca/in-season/photos/32-brilliant-ways-to-use-butternut-squash/" rel="noopener noreferrer" target="_blank">50 more brilliant ways to enjoy butternut squash</a>. </p> <p> Get the recipe for <strong><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></strong> </p>
  • Kabocha Squash
     
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    Kabocha Squash

    <p>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.</p> <p>Get the recipe for <strong><a href="https://www.foodnetwork.ca/healthy-eating/blog/gluten-free-squash-gnocchi/" target="_blank" rel="noopener noreferrer">Creamy Gluten-Free Kabocha Squash Gnocchi</a></strong></p>
  • Acorn Squash
     
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    Acorn Squash

    <p>Mild in flavour, versatile and 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" rel="noopener noreferrer"><strong>Stuffed Acorn Squash With Red Wine Cranberry Sauce</strong></a></p>
  • Sweet Dumpling Squash
     
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    Sweet Dumpling Squash

    <p>Similar in appearance to the acorn squash pictured here, a sweet dumpling 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.</p> <p>Get the recipe for <a href="http://www.foodnetwork.ca/recipe/vegan-quinoa-cranberry-stuffed-acorn-squash/19382/" target="_blank" rel="noopener noreferrer"><strong>Vegan Quinoa-Cranberry Stuffed Acorn Squash</strong></a></p>
  • Red Kuri Squash
     
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    Red Kuri Squash

    <p>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.</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" rel="noopener noreferrer"><strong>No-Stir Baked Risotto With Chicken, Mushrooms & Squash</strong></a></p>
  • Sugar Pumpkin
     
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    Sugar Pumpkin

    <p>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, much like other orange-fleshed squash, 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//" rel="noopener noreferrer" target="_blank">Rachael Ray's Curried Squash Soup With Apple and Cheddar Melts</a></strong> </p>
  • Delicata Squash
     
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    Delicata Squash

    <p>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.</p> <p>Get the recipe for <a href="http://www.foodnetwork.ca/recipe/autumn-vegetable-stuffed-squash/13833/" target="_blank" rel="noopener noreferrer"><strong>Anna Olson’s Autumn Vegetable Stuffed Squash</strong></a></p>
  • Buttercup Squash
     
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    Buttercup Squash

    <p>Closely resembling a kabocha in appearance and butternut squash in taste, the buttercup has orange flesh and becomes dense, mild and a bit dry after cooking. It’s best roasted or mashed into soups. For more ideas, try these <a href="https://www.foodnetwork.ca/healthy-eating/photos/vegan-soups-and-stews/" rel="noopener noreferrer" target="_blank">vegan soups and stews you'll crave all winter</a>.</p> <p>Get the recipe <strong><a href="https://www.foodnetwork.ca/recipe/spiced-squash-soup/13063/" rel="noopener noreferrer" target="_blank">Spiced Squash Soup</a></strong> </p>
  • Blue Hubbard Squash
     
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    Blue Hubbard Squash

    <p>This gourd is 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.</p> <p>Get the recipe for <strong><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></strong></p>
  • Banana Sqaush
     
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    Banana Sqaush

    <p>Their light yellow skin and long shape mirror the banana fruit. The sweet, orange, meaty flesh is great in soups (such as this versatile recipe that calls for any type of yellow-fleshed squash), 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" rel="noopener noreferrer"><strong>The Pioneer Woman’s Carrot and Squash Curry Soup</strong></a></p>
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