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Celebrate Squash

Oh my gosh, there’s nothing like a good squash! In Texas, winter squash shows up in the produce department long before I’m willing to turn on my oven. I keep an eye on the weather forecast, waiting for the first strong cold front to blow through. Once the temperature finally drops, I make up for lost time by loading up my fall menus with winter squash. While winter squash used to be kind of intimidating, I’ve learned that cooking them is actually quite simple and forgiving. Here’s a rundown on the types of winter squash and some cooking ideas.


Yellow, tender flesh can be steamed, baked, roasted and stuffed. Tasty with butter, syrup or brown sugar and spices.


Blue Hubbard

Brilliant orange, nutty tasting, these can be boiled, baked, mashed or pureed.


Butternut Squash

Sweet, orange flesh is buttery smooth when steamed, boiled or baked. Delicious in soups, stews and curries.



Succulent yellow flesh tastes similar to sweet potatoes and butternut squash. Great for steaming, baking or stuffing.


Red Kuri

Small, pumpkin-like squash with nutty, sweet flesh. Add to soups, casseroles or gratins.


Spaghetti Squash

Creamy, spaghetti-like flesh can be baked in the skin, scooped out, then tossed with pasta or served cold in a salad.



Yellow-red tender flesh can be baked, steamed or simmered.



Small pie pumpkins tend to yield the tender, succulent flesh desired for cooking.

  Many winter squash varieties are interchangeable in recipes, with the exception of spaghetti squash. Try some of these classic as well as unique ways to cook with winter squash. Feeling a bit intimidated like I used to be? Start with our Learn to Cook recipes that walk you through the steps.

Learn to Cook: Spaghetti Squash

Learn to Cook: Roasted Butternut Squash

Family Night Chicken with Winter Squash

Butternut Squash and Macaroni Casserole

Golden Glazed Acorn Squash with Brown Sugar and Cinnamon

Winter Squash Stew with White Beans and Kale

Autumn Seafood Chili

Roasted Acorn Squash with Squash Risotto

Classic Butternut Squash Soup

Rotisserie Chicken with Pecan Gremolata and Winter Squash

Roasted Spaghetti Squash with Herbs

Spicy Spaghetti Squash with Black Beans

Arugula Salad with Roasted Butternut Squash and Prosciutto

Butternut Blondies with White Chocolate Chunks

Do you have a favorite winter squash variety or recipe? What is it?

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Susie Bee on Maui says …

New favorite: Butternut squash "fries". http://eatlittleeatbig.blogspot.com/2011/10/recipe-for-butternut-squash-fries.html

Sabrina says …

Love squash this time of year, especially acorn and butternut. yum!

Jaylee says …

Easily the most often wasted byproduct I can think of (at the moment) is the delicious seeds offered by such plants as squash. It only really takes a few minutes of your time to separate the stringy innards from the squash or pumpkin seeds and prepare them with a little oil and sweet or savory spices to your liking then bake them in the oven until toasted. I have made a few remarkable, near-no-waste meals this week, one using acorn and another delicata squash. The only unused portion was the knob of a stem and a tiny pile of the stringy mess contained within, MAYBE adding up to 5% unused portion. Not many plants or animals get utilized so fully. I even used the water from the squash's roasting pan (essentially squash broth now) as the water to cook my rice for the meal. I baked my seeds with Sea Salt, Cinnamon, and Sugar to end up with a most rewarding snack/dessert that I feel, in most homes, would have gone in the trash. I've made Salted, Curried, Tamari, the Cinnamon Sugar listed above and surely a few random efforts lost in my memory. ALL WERE WELL WORTH MY TIME!