Yellow, tender flesh can be steamed, baked, roasted and stuffed. Tasty with butter, syrup or brown sugar and spices.
Brilliant orange, nutty tasting, these can be boiled, baked, mashed or pureed.
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.
Small, pumpkin-like squash with nutty, sweet flesh. Add to soups, casseroles or gratins.
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.