Fall is here and with it comes the bountiful harvest of those gorgeous gourds we know as winter squash. Different from it’s summer cousin, winter squash grows on a vine and stays there until it’s skin has hardened, allowing it to be stored for 3 to 6 months. Round, elongated, scalloped or pear-shaped with flesh that ranges from golden-yellow to brilliant orange, these fall friends are loaded with vitamin A, and are a great source of fiber. Bake ‘em, stuff em’, make some soup. You can also use them for decoration until you’re ready to use them!
Here is a rundown of the different varieties you may see at the market these days.

Acorn has distinctive longitudinal ridges and sweet, yellow-orange flesh. Although considered a “winter” squash, acorn squash belongs to the same species as all “summer” squashes (including zucchini and yellow crookneck). The most common variety is dark green in color. However, newer varieties have arisen including Golden Acorn, for its glowing yellow color, and some that are white. They can also be variegated (multi-colored). As the name suggests, its shape resembles that of an acorn. This one is good for stuffin’. Roast whole, cut longways, scoop out the seeds and let your imagination go wild!

Butternut is sweet and nutty , similar to pumpkin. It has yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. Butternut is most popular as a soup squash but If you’d like to try something different,  after roasting this guy whole, scoop out the seeds and stuff the itty bitty part with some crabmeant dressing . Cover it with Parmesean and pop it under the broiler until it’s toasty brown. Ooh, mi cher….c’est ce bon!

Carnival squash have hard, thick skins and only the flesh is eaten. Cream colored with orange spots or pale green with dark green spots in vertical stripes, the delicious yellow meat is reminiscent of sweet potatoes and can be baked or steamed then combined with butter and fresh herbs.

Delicata may be my all time fave! It’s an heirloom from the late 1800s and was popular through the 1920s. It’s recent return has got me all a flitter with the ever so tender skin and sweet golden flesh. It’s flavor is reminiscent of corn with a hint of sweet potato. Try slicing them in rings, scoop out the seeds, then saute in butter and thyme. mmmm. Divine!

The Hubbard squash is said to have a mysterious origin, possibly named after a Mrs. Elizabeth Hubbard in the 1840s, who gave seeds of it to friends, thus increasing its popularity. This particular variety is often tear-shaped, red, blue, or grey skin, and like the pumpkin can grow quite large. Some reach 50 pounds in weight! Mostly, I’ve seen the 10 pounders. I call it mellow yellow.

Kabocha also known as japanese pumpkin, or kuri squash, is hard and knobbly-looking, with a dull finished deep green skin and an intense yellow-orange color on the inside. It has an exceptional naturally sweet flavor, even sweeter than butternuts. A favorite recipe I found in The Voluptuous Vegan is Red kuri and bean ragu.

Spaghetti Squash is unique with it’s pasta like flesh. The larger the squash, the more flavor. Go for the bright yellow and stay away from the whitish ones. Cut this one in half, longways, scoop out the seeds and place open side down in a baking dish with 1/2 inch of water or so. Bake until tender, then after cooling scoop out the flesh with a fork. Saute for a bit to keep it from getting too mushy. Try it with olive oil, roasted red pepper, and feta!

Turban has colors that vary from bright orange, to green or white. It has golden-yellow flesh and tastes a bit like hazelnuts. These guys come in bizarre shapes with extravagant coloration that makes them popular as harvest ornamentals. The top can be sliced off so it can be hollowed and filled with soup. Festive!