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Home » Produce guides » Pumpkins, butternut & other winter squash

Published: Feb 28, 2020 · Modified: Mar 25, 2024 by Veronica T

Pumpkins, butternut & other winter squash

Winter squash are perfect for stuffing, roasting, souping, stewing, and seeding. Get the scoop on each variety.

Winter squash in season
Jump to:
  • When are winter squash in season?
  • Different types of winter squash & their uses
  • Different uses for winter squash
  • Winter squash recipe collection - stuffed, roasted, souped, and pureed.

When are winter squash in season?

They start to show up in September and because of their long storage life, some varieties last through the end of winter. Store them in a cool, dry place and most will last a month, while others last 3 months or more.

See what else is in season at the same time at the farmers market: September, October, and November, and December. But you can also find them at the grocery store due to their longer storage capabilities: January, February, and March.

January image with citrus fruits
March produce guide: fruits & vegetables in season
Produce & recipe guide for September, with apples and pears
Produce & recipe guide for October
Fruits and vegetables in season for November
December produce guide: fruits & vegetables in season
Produce & recipe guide for February, with a winter salad and oranges on a table

Different types of winter squash & their uses

When winter squash season starts in fall, I like to use the varieties with shorter shelf lives. Delicata, acorn, spaghetti, and honeynut squash are best eaten in September, October, and November.

Around mid-December, I switch to winter squash that not only store longer but have improved flavor with storage. These include butternut, kabocha and sugar pumpkins.

Acorn squash: Edible skin makes it perfect for roasting whole, in slices and stuffing. Mild flavor. Look for a green rind with little or no orange coloring on the outside (indicating it might have fibrous flesh).

Butternut squash: Great in pureed soups, chunky stews, or cut up and roasted. Mild with a sweet taste. Here's a tutorial on efficiently peeling & cutting up butternut squash.

Honeynut squash: A cross between butternut and buttercup - they look like a mini butternut squash. Their flavor is very similar, but sweeter and more intense.

Delicata squash: Edible skin makes this perfect for roasting and stuffing. The flesh is similar to a sweet potato (although yellow), and a bit more earthy.

Sugar pumpkin: Use this in place of canned pumpkin puree for pies. Also perfect for stuffing and roasting.

Kabocha squash: Slightly nutty and just slightly sweet flesh makes this a favorite winter squash for almost any use! The red version is sweeter.

Spaghetti squash: The flesh separates into spaghetti-like strands with raked with a fork. This makes it a trendy substitute for pasta, and also adds texture to dishes. To get long strands, cut the squash across the 'waist' because of how the flesh wraps around the inside.

Here's a tutorial on roasting spaghetti squash.

Different uses for winter squash

Edible skin

Fully edible squash (skin and all) are always fun and take minimal prep work. Acorn squash (with pretty scalloped edges) and Delicata are fan favorites. Technically, you can eat the skin on any squash, but thicker ones are just not pleasing.

I've tried eating the skin on roasted acorn and honeynut squash, neither of which I would recommend. They were tough and chewy and didn't have a great flavor. On the other hand, the skin of delicata squash cooks up perfectly tender.

Make sure to fully scrub squash that you plan to eat with the skin, to remove any wax coating it (or buy it fresh from a farmers market). Also avoid spaghetti squash skin, as it become cracked and flaky and no one wants to eat that!

Squash bowls for soup & stuffing

Any winter squash will work, but keep in mind some are fully edible and others aren't that great. Acorn and delicata are favorites again. This time, spaghetti squash is also a good option! Scrape the flesh into strands and fill it with sauce and other vegetables (just don't eat the skin).

Tips:

  • Cut a tiny piece of the bottom off, so it doesn't wobble when stuffed.
  • Scoop out the flesh and seeds, then roast it with a generous amount of butter or oil (or the flesh will dry out). Then stuff it, pour soup in it, or serve a fall salad in it.
  • Make note of the shape - if the top comes in too far (like a typical pumpkin), it will be harder to eat out of it.
Roasted squash seeds on an oven tray, including pumpkin seeds, butternut seeds, buttercup seeds, and acorn squash seeds

Roasting squash seeds

Just like pumpkin seeds, any squash seeds can be roasted in the same way. They are just as tasty as pumpkin seeds. The process is the same, except you also get to eat the flesh instead of just carving a pumpkin.

For a super fast snack, separate the seeds from the flesh - no need to rinse. Then toss the seeds in oil & spices, and roast at 375°F for 5-10 minutes (until they are crisp). Or follow my low & slow method for roasting any type of winter squash seeds to make them extra crispy and never burnt.

Extra crispy roasted squash seeds
Roast any winter squash or pumpkin seeds at a low temperature for extra crispy results.
Check it out
Roasted squash and pumpkin seeds in a white bowl

Winter squash recipe collection - stuffed, roasted, souped, and pureed.

Each recipe below only uses ingredients that are in season at the same time as different winter squash varieties, or ingredients that have a year-round season.

Zuppa Toscana soup with butternut squash
A Zuppa Toscana soup recipe with butternut squash and no heavy cream.
Check it out
A bowl of Zuppa Toscana soup with butternut squash
Roasted butternut squash soup with Cajun spices & bacon
Butternut squash, onions, and bacon are roasted together on a sheet pan, then blended smooth in a soup pot. It's quick, easy, and very flavorful thanks to the Cajun spices.
Check it out
Roasted butternut squash soup with bacon & Cajun spices
Butternut squash & pomegranate crostini with whipped feta and honey
by Foxes Love Lemons
Check it out
squash pomegranate crostini
Spagetti squash aglio e olio with rainbow chard
by Half Baked Harvest
Check it out
Spaghetti squash aglio e olio - Half Baked Harvest
Roasted Butternut Squash Apple Soup with Sage Croutons
Check it out
A bowl of roasted butternut squash soup with sage croutons
Stuffed delicata squash rings with mushrooms, cranberries, and pecans
by Rhubarbarians
Check it out
Stuffed delicata squash - Rhubarbarians
Roasted brussels sprouts and squash salad with horseradish dressing
by Viktoria's Table
Check it out
Roasted brussels sprouts - Victoria's Table
Roasted butternut squash, kale, and cranberry couscous salad
by Gimmee Some Oven
Check it out
Roasted squash, kale, cranberry couscous salad - Gimmee Some Oven
Slow cooker black bean and butternut squash chili
by The Full Helping
Check it out
Black bean and butternut squash quinoa chili - The Full Helping
Whole wheat butternut squash and pesto lasagna
by My Diary of Us
Check it out
Butternut squash and pesto lasagna - My Diary of Us
How to make pumpkin puree
by Vanilla and Bean
Check it out
How to make pumpkin puree - Vanilla and Bean
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About the Food Geek

Welcome, I'm Veronica, your resident food geek - experienced recipe developer and gardener. My goal is to help you enjoy eating at home by knowing what fruits & vegetables are currently in season and the best ways to use them. To do that, I've put together seasonal produce guides and recipes with practical advice.

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