Buzz
Winter squash comes in several varieties, including butternut squash, acorn squash, and carnival squash (left to right). Photo by Holly Mahaffey Photography/Getty ImagesIf you miss fresh summer vegetables during the winter months, it's time to get to know your winter veggies. Let us introduce you to winter squash. These versatile gourds are perfect for roasting, grilling, and making rich, comforting soups — just the kind of food you crave during the coldest season.
Winter squashes are actually grown in the summer months, requiring a long growing season of 75 to 100 days and harvested in late fall. The term 'winter' refers to the fact that some varieties, such as butternut, can last through the winter if stored in a cool, dark place — around 40 to 50 degrees Fahrenheit (4.4 to 10 degrees Celsius).
"Store them in a cool, dark place with a stable temperature," says Sarah Mobley, co-founder of Thyme to Party, an edible and ecological landscaping business based in Atlanta. She suggests washing your winter squash before storing them, ideally in your kitchen or basement — somewhere that doesn't have too much humidity.
Choosing the right winter squash at the store is much like harvesting it from your garden, according to Mobley. "A good sign that winter squashes are ready to be harvested is when the color intensifies and the skin becomes tough enough that it dents (but doesn't crack) when you press your thumbnail into it," she explains.
With so many varieties of squash available, it can be overwhelming to decide which to choose. So, which ones should you try, and how do you prepare them? Here are five types of winter squashes, along with tips for selecting and preparing them.
Butternut Squash
Taste: Butternut squash has a sweet, earthy flavor with a hint of nuttiness; it’s excellent in soups and pairs wonderfully with cinnamon notes.
How to buy: A top-quality butternut squash should have firm skin with a rich pink-tan hue. Ensure there are no dents, soft spots, or cuts. Choose one that’s relatively small, weighing up to 3 pounds (1.3 kilograms). Butternut squash can last for around three months.
How to prepare: Butternut squash makes a fantastic soup when pureed and paired with savory additions like blue cheese and bacon. It’s also great when spiralized for roasted noodles and topped with pasta sauce. Alternatively, simply roast it with salt and pepper for a delicious dish.
Butternut squash (shown here roasted) is scrumptious when blended into soup or served straight from the oven with a simple seasoning of salt and pepper.
Robyn Mackenzie/ShutterstockAcorn Squash
Taste: Acorn squash has a subtle flavor that is neither overly sweet nor bland. Its nutty and buttery notes make it a versatile option that pairs equally well with savory or sweet dishes.
How to buy: Acorn squash typically has a round shape and a deep green skin with some orange specks. When selecting one at the store, make sure the skin feels firm and free from any soft spots or damage. Unlike many other squashes, acorn squash only lasts for up to a month.
How to prepare: Acorn squash is perfect for stuffing and roasting, a method that Mobley particularly enjoys. Ree Drummond of The Pioneer Woman suggests filling it with a mixture of ground meat, cheese, a grain, and a cooked green such as kale. The skin is also edible.
Acorn squash is fantastic for stuffing. Here, two halves are filled with a combination of rice, cranberries, and onions.
JacobVanHouten/Getty ImagesSpaghetti Squash
Taste: Spaghetti squash offers a neutral flavor, making it highly adaptable in different recipes. Its appeal lies in its texture, as it separates into stringy, noodle-like strands.
How to buy: Spaghetti squashes are large, typically weighing around 5 pounds (2.2 kilograms). Look for those with a vibrant yellow color and no blemishes. Choose the firmest squash you can find — it should feel solid and heavy for its size. Like acorn squash, spaghetti squash can be stored for about a month.
How to prepare: Once you slice the spaghetti squash lengthwise, drizzle it with a touch of olive oil, salt, and pepper. Use a fork to poke a few holes into the flesh, then roast it in a 400-degree Fahrenheit (204-degree Celsius) oven for 30 to 45 minutes. After roasting, scrape the flesh into long strands and enjoy them with lemon pesto.
Roasted spaghetti squash can be served in its skin. With just a fork, it effortlessly separates into noodle-like strands.Delicata Squash
Taste: Delicata squash boasts a smooth texture that complements its delicate flavor. Many people compare its taste to that of a sweet potato.
How to buy: Delicata squash is easy to spot due to its elongated shape and the yellow and green stripes on its skin. The skin is thinner than other winter squashes, so it doesn't last long—typically only a couple of weeks. Choose one that’s free of blemishes, soft spots, or irregularities. When stored properly, delicata squash can last for about three months.
How to prepare: Delicata squash is simpler to cut than many other winter squashes. Slice it into 1-inch (2.5-centimeter) rings, toss them in olive oil, salt, and pepper, and roast the rings at 425 degrees Fahrenheit (218 degrees Celsius) until golden brown. The more browned, the better.
Roasted delicata squash is at its best when cut into slices and roasted until beautifully golden brown.Kabocha Squash
Taste: Kabocha squash shares a flavor profile similar to pumpkin. It has a sweet, slightly nutty taste with a dense, smooth texture.
How to buy: Kabocha squash has a few bumps on its round shape, which is perfectly normal. It should feature a rich dark green color and firm skin, though be cautious of any soft spots. Properly stored, it can last for about four months.
How to prepare: The skin of Kabocha is thick and tough, so there's no need to peel it before cooking. In fact, the skin is edible. To prepare Kabocha, slice it, roast it in the oven for about 10 minutes to soften, scoop out the seeds, and then slice it. Jeanine Donofrio of Love and Lemons recommends cutting the squash into wedges, drizzling with olive oil, salt, and pepper, and roasting at 425 degrees Fahrenheit (218 degrees Celsius) until golden brown.
Kabocha squash, like other winter squashes, is best roasted after being sliced. In this dish, it's paired with beets, goat cheese, and a delicious brown butter and sage vinaigrette.Growing Your Own Winter Squash
If you're considering growing your own winter squash, make sure to check the seed details before purchasing. You'll need to select seeds that are suited to your plant hardiness zone — a number that indicates which plants are most suitable for your region.
"Squash thrives in full sunlight, requiring at least six hours of direct sunlight daily. Generally, plants that flower and then bear fruit need full sun, and the larger the fruit, the more sunlight it demands," explains Mobley. "If you're in a humid area like the Southeast, ensure you water the base of the plant and avoid wetting the leaves to prevent issues like powdery mildew."
For instance, Mobley's hardiness zone in Atlanta is 7B. Squash varieties that are resistant to mildew and pests will grow more effectively in her region. Depending on the size, winter squash can be grown in garden beds, smaller varieties in grow bags, or directly in the ground like pumpkin patches.
"One of our favorite squashes to cultivate is the North Georgia Candy Roaster, a large pink, long winter squash. Every Thanksgiving, we use it to make a pie that's similar to pumpkin pie," says Mobley.
The term "squash" comes from askutasquash, a word in the Narragansett Native American language meaning "eaten raw or uncooked." Winter squash has been cultivated in North America for over 5,000 years.
