Food Shopping & Storing Food Shopping & Storing 8 Common Types of Winter Squash—From Acorn to Spaghetti Did you think there were only a few types of squash? There are actually many kinds, and we've got recipes for several of them. By Real Simple Editors Real Simple Editors Facebook Instagram Twitter An article attributed to "Real Simple Editors" indicates a collaborative effort from our in-house team. Sometimes, several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The REAL SIMPLE team strives to make life easier for you. They are experts in their fields who research, test and clearly explain the best recipes, strategies, trends and products. They have worked for some of the most prestigious brands in lifestyle journalism, including Apartment Therapy, Better Homes & Gardens, Food & Wine, the Food Network, Good Housekeeping, InStyle, Martha Stewart Living, O: The Oprah Magazine, Parents, POPSUGAR, Rachel Ray Every Day, and Vogue. Real Simple's Editorial Guidelines Updated on October 19, 2022 Share Tweet Pin Email Trending Videos Photo: Adam Cruft You're probably familiar with some of the most common types of squash—acorn, spaghetti, butternut, and pumpkin (yep, it's a squash!)—but there are many other winter squash varieties worth adding to your grocery list. Interestingly, winter squashes are actually grown in the summer and harvested in the fall. They tend to have thick skin, allowing them to be stored for several months, so they can be enjoyed throughout the winter. Not only is winter squash a sweet, rich addition to your menu, but it's also loaded with nutrients, fiber, and healthy omega-3 fat. Ranging in size, shape, color, and flavor, winter squash can be prepared in endless different ways. You can sauté or roast squash for an easy side dish, purée it into soup, bake it into a pie, or make mini calzones. You can even eat the skin of some of the squash varieties. Explore the unique characteristics and flavors of the nine most common types of squash, then try one of these comforting, delicious squash recipes. 2 Hacks for Peeling Winter Squash or Pumpkins 01 of 08 Spaghetti Adam Cruft For the longest spaghetti-like strands, halve the squash crosswise (rather than lengthwise), since the strands form a circular pattern. Remove seeds and roast. Serve the "spaghetti" with chicken parmesan meatballs, toss with red sauce and grated cheese, or use instead of rice noodles in Asian-style dishes. Great for: Roasting. Scrape out the strands and dress with butter or pasta sauce. Recipe to try: Spaghetti Squash Parmesan 02 of 08 Acorn Adam Cruft You can cut this buttery squash into wedges for roasting, but it's also ideal for grain bowls. Halve it, remove the seeds, brush the cut sides with oil, and season. Roast, cut sides down, on a baking sheet until tender. Stuff the halves with cooked vegetables, grains, herbs, nuts, and dried fruits; then enjoy the whole package. Great for: Roasting. Peeling is difficult, so cut it in half or slice it first. (The skin on this type of squash is edible.) Recipe to try: Goat Cheese and Mushroom-Stuffed Acorn Squash 03 of 08 Butternut Adam Cruft With its large size and mild flesh, butternut squash is especially versatile. Pick a heavy one with dark beige skin. To prep, remove the skin with a Y peeler, then cut the neck from the body before seeding and cubing. Add roasted chunks to tacos or pizza, or purée them into hummus, soup, or lasagna filling. Great for: Roasting and soups Recipe to try: Creamy Butternut Squash and Parsnip Soup 04 of 08 Honeynut Adam Cruft This newer squash variety might look like a mini butternut, but the flesh has a honeyed, more concentrated flavor and a darker orange color. The seeded halves (brushed with oil and seasoned with salt) roast much faster too, and the skin is deliciously edible. Great for: Roasting Recipe to try: Goat Cheese and Mushroom-Stuff Squash 05 of 08 Kabocha Adam Cruft Also known as Japanese pumpkin, kabocha squash has a dense texture and a nutty depth. The skin is edible when cooked, though you might opt to peel it if it's especially bumpy. Use your biggest chef's knife (or a cleaver) to halve the squash, then cut it into wedges. Roast for curries, rice bowls, and salads, or simmer in a brothy soup until tender. Great for: Soups Recipe to try: Kabocha Squash Sticky Buns 06 of 08 Delicata Adam Cruft When sliced crosswise into rings and roasted, delicata squash is a delicacy, with a rich, sweet flavor and tender, edible skin. Roast it with hearty herbs, like rosemary or thyme, then fold it into a creamy pasta or layer it with winter greens, nuts, and cheese in a salad. Great for: Roasting and stuffing Recipe to try: Slow-Cooker Squash Lasagna 07 of 08 Calabaza Wacomka/Getty Images Long popular in the Caribbean, calabaza squash (also called West Indian pumpkin) has a sweet, juicy, golden-orange flesh that's similar in taste and texture to butternut squash. Getting to it can be difficult, however, thanks to its super-tough tan, green, or red-orange rind. Use a cleaver, or look for cut-up pieces at Latin markets. You'll want pieces with tightly-grained flesh and no wet spots. Whole calabaza squash will keep up to six weeks in a cool, dry place; cut pieces should be refrigerated and will last for a week. Great for: Baking Recipe to try: Wild Rice and Butternut Squash Bake 08 of 08 Pumpkin Evgeny Borisov/Getty Images Yes, pumpkin is a type of squash. With its bright orange skin and light orange flesh, a round 2- to 8-pound pumpkin squash is best for cooking. Puréed, pumpkin is a tasty, healthful addition to soups, sweet bread, pancakes, and risottos and makes a good filling for ravioli. Pumpkins have a mellow sweetness and dense flesh that's perfect for autumn baking. (The bigger, Halloween-y guys tend to be watery and less flavorful.) Varieties to look for include Small Sugar, New England Pie, Baby Pam, and Pik-a-Pie. Great for: Pies, quick breads, pancakes, risottos. Roast or steam, purée, then add to a recipe. Recipes to try: 25 Perfect Pumpkin Recipes You'll Want to Eat All Year Round Was this page helpful? Thanks for your feedback! Tell us why! 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