Today Is The Day You Learned There Are18 Types Of Squash—And How To Use Them (2024)

Squash—who doesn't love it?! You can mash it, puree it, stuff it, slice it...you get the idea. But there are a lot of different varieties out there, and figuring out how to best use them in the kitchen can be overwhelming. We spoke with chefs from around the country about their favorite squash and how they like to cook with it. So, here's a comprehensive breakdown of some of the most popular and versatile squash around.

What's The Difference Between Summer Squash and Winter Squash?

Squash can be divided into two categories—summer squash and winter squash. And although those indicate the time of year they grow, there are other differences between them. "Winter squash have thicker skin and can store for a lot longer," said Chef Hector Laguna from Botanist at the Fairmont Pacific Rim hotel in Vancouver. "They tend to be less moist than summer squash."

"[Summer squash] have soft, edible skin and a lighter and brighter flavor than winter squash," said Chef Andrew Sutin from The Mary Lane in New York City. "The flesh has a fresh acidity, and they are delicious raw, grilled, or even pickled."

How To Pick A Perfect Squash At The Grocery Store.

So now you know the difference between the two categories. But how do you know what makes a good squash at the grocery store? "It’s not too difficult— just avoid blemishes," recommends Sherry Cardoso, the culinary director of New York City restaurants Olmsted and Patti Ann's.

"As [summer squash] age, they will be squishy and have brown spots," Sutin said. "Winter squash should feel heavy for their size. The stem should be firm and not easily pop out. The skin should be matte and the colors rich."

What's The Best Way To Store Squash?

"It is essential to store squash in a cool, dry spot before deciding on how you want to prepare them," said Chef Camille Martin from Le Bilboquet in New York City. "I prefer squash with a bit of green coloring and will place it in my pantry until I know it is ripening." Cardoso recommends that "summer squash gets refrigerated while winter squash be stored at room temperature." You'll know it's ready to eat when the stem is completely dry.

Firstly, they look like acorns. Secondly, they're a gorgeous winter squash that's most delicious when stuffed and/or baked for a long time. We like this stuffed acorn squash recipe which is packed with sausage and veggies.

This winter variety can have skin that is pink, orange, or yellow. "It has a smooth flesh with a more subtle flavor than butternut," Sutin said. "As a chef, it lets me make it be more what I want to be—it’s a blank canvas." He likes to peel and halve it, season with salt, pepper, and fall spices.

A more distinguishable squash, the buttercup is a drier winter fruit that also takes nicely to baking. If it's too dry for you after the fact, it can also be mashed.

If you take an acorn squash and cross it with a sweet dumpling squash (more on that one soon), you get a carnival squash. This winter variety is the perfect size for a dinner side dish and holds spice nicely.

"This squash can be eaten raw or cooked, and it’s on the sweet side," Cardoso said. "In South America, we like to incorporate it into soups and salads." Try this recipe made with dried green chiles.

Often called the "sweet potato squash," delicata squash has such a thin skin, you can eat it completely when the stuff is soft and roasted. Laguna describes the winter variety as "sweet with a smooth flavor." Try it roasted with fennel and apples.

This bumpy-skinned winter squash can be tough to crack into. But it's so worth it with its sweet flavor and creamy texture. Try it mashed or in a soup.

Another one you may or may not be familiar with, pumpkin works in just about anything (sweet, savory, etc.) and in just about any preparation. Just make sure you are picking up the variety meant for eating. Go for the sugar pie pumpkin in sweet baking and cinderella for savory applications. Check out these pumpkin recipes.

Commonly called the eight-ball squash, this summer variety has a similar taste to regular zucchini. The round shape makes them better for stuffing. Try them in any of these stuffed zucchini recipes.

This winter squash is shaped like an onion with a deep orange-colored skin. "Red Kuri is a very versatile squash," Laguna said. "You use it to make soups, purees, breads, and even jams. It has a very robust, nutty flavor and goes great with game meat." Try it in a soup.

"Spaghetti squash has a very delicate and mild flavor, but you can use that to your advantage and pack it with flavor," Laguna said of the winter squash. "I like to roast it whole and use it as a vegetarian or vegan option for its pasta-like appearance and texture." Try any of these spaghetti squash recipes.

These winter squash have white and green coloring with a sweet, mild flavor. Chefs recommend steaming these striped squash, though they bake and stuff well, too.

Yellow squash taste pretty similar to zucchini and come in two varieties—crookneck and straight neck. They have the same flavor, but are just shaped differently. Be sure to cut the entire thing into even pieces or else you'll end up with unevenly roasted squash. You can use up this summer squash in our recipe for parmesan squash chips.

Roast, steam, grill, or fry it—this summer squash is so versatile. "It is very fresh, sweet and tender," Laguna said. "I like to slice it thin and cook it just with a little bit of butter, salt, serrano chili, and a sprig of epazote—the most amazing Mexican herb. It goes great with white fish, tacos, and quesadillas."