In Season

The Ultimate Squash Guide: Varieties and Their Best Uses

Posted by Parmjit Parmar on September 28, 2017

Winter 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 varieties are and how to cook with them? Don’t worry, we’ve got you covered with our ultimate squash guide!

Getty Images

1 of 12

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>
Getty Images

2 of 12

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>Get the recipe for <strong><a href="http://www.foodnetwork.ca/recipe/healthy-breakfast-bake-with-spaghetti-squash/15311/" target="_blank">Healthy Breakfast Bake with Spaghetti Squash</a></strong></p>
Getty Images

3 of 12

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="http://www.foodnetwork.ca/recipe/eggplant-and-squash-curry/16135/" target="_blank"><strong>Eggplant and Squash Curry</strong></a></p>
Getty Images

4 of 12

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="http://www.foodnetwork.ca/recipe/squash-soup/17366/" target="_blank">Alton Brown's Squash Soup</a></strong></p>
Getty Images

5 of 12

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>
Getty Images

6 of 12

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>
Getty Images

7 of 12

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>Get the recipe for <a href="http://www.foodnetwork.ca/recipe/vegan-wild-rice-stuffed-butternut-squash/19086/" target="_blank"><strong>Vegan Wild-Rice-Stuffed Butternut Squash</strong></a></p>
Getty Images

8 of 12

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>
Getty Images

9 of 12

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>
Getty Images

10 of 12

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>
Getty Images

11 of 12

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>
Getty Images

12 of 12

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="http://www.foodnetwork.ca/recipe/vegan-pumpkin-pie/20696/" target="_blank">Vegan Pumpkin Pie</a></strong></p>
Start Over

Next Gallery
25 Beautiful Recipes You Can't Beet
More Galleries

Comments

You Might Also Like

Chefs & Hosts

All Shows