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Acorn squash has a mild, subtly sweet and nutty flavor. This skin is also edible so it’s perfect for serving stuffed. It can be baked, roasted, steamed, sautéed, or even cooked in the microwave.


When cooked, banana squash has a rich, sweet, earthy taste. Use banana squash in place of other varieties, like butternut or kabocha. It’s great for roasting and in soups and stews.


Butternut squash offers a sweet squash flavor with nutty nuances and is extremely versatile. Perfect for roasting and sautéing, or making a smooth purée or soup. It can also be sliced into rounds, wedges, or cubes and added to curries, chili, soups, stews, risotto, a filling for tacos, enchiladas, empanadas, and ravioli.


Honeynut squash has a sweet, creamy flavor and is considered sweeter than other winter squash varieties. The flesh tends to be dry, so steaming and baking are the best methods for cooking this squash. And its firm texture makes it ideal for a curry.


Hubbard squash has a rich, sweet pumpkin flavor. While the hard exterior is generally discarded, the sweet orange flesh can be substituted for any other variety of winter squash. It’s ideal for both cooking and baking, and is especially great for making pie.


Delicata has creamy flesh with a mild flavor akin to sweet potatoes. The skin on this small squash is edible, so don’t worry about cutting it off. Cut the squash in half and scoop out the seeds, then you can either bake it as is, or cut it into slices which can be roasted, sautéed, or steamed. Delicata squash is also ideal for stuffing.


Large field pumpkins — ones you’d put on your front porch — are best left for decoration since they’re dry and flavorless. Sugar pumpkins, and like varieties, have a sweet, earthy taste. Pumpkin is ideal for soup, curries, and of course, pies!


Kabocha squash is remarkably sweet with a nice nutty flavor, and texture that’s similar to a blend of sweet potato and pumpkin. Both the green and red varieties have similar flavor profiles.

Red Kuri 

Red kuri has a creamy yellow flesh, with a smooth texture and taste similar to cooked chestnuts. In fact, the word “kuri” is Japanese for chestnut. The smooth and sweet taste pairs well with creamy ingredients like dairy and coconut milk. 

Fall-Infused Mashed Potatoes

  • 1 acorn or hubbard squash, halved and seeded
  • 5 russet potatoes, diced
  • 2 tbsp butter
  • 1 tbsp dijon mustard
  • ½ cup milk, or as needed
  • 1 large pinch salt and pepper, or to taste
  1. Preheat oven to 350 degrees and place the halved squash cut-side down in a baking dish filled with ½ inch of water.
  2. Bake until soft and tender, about 30 minutes, and then remove squash and scoop out the flesh.
  3. Place potatoes into a pot, cover with water, and bring to a boil.
  4. Reduce heat and simmer until tender, about 20 minutes.
  5. Drain potatoes and partially mash in a large bowl. Stir in the cooked squash, butter, mustard, salt and pepper.
  6. Gradually add in the milk, mashing to the desired texture.

Autumn Salad with Roasted Garlic Dressing

  • 1 butternut squash, peeled and cubed
  • 1 can garbanzo beans, rinsed and drained
  • ½ cup olive oil plus more for drizzling
  • 1 tsp salt
  • 2-3 cloves garlic
  • 4-5 cups chopped kale
  • 1 honeycrisp apple, sliced
  • ½ cup pepitas (green pumpkin seeds)
  • ½ dried cranberries
  • 1 lemon, juiced
  • 1 tbsp sugar
  • Salt and pepper to taste
  1. Preheat the oven 425 degrees.
  2. Place squash and chickpeas on a sheet pan and drizzle with olive oil and sprinkle with salt. Peel the garlic cloves, drizzle with a small amount of oil, and wrap in a small piece of aluminum foil. 
  3. Set the wrapped garlic cloves on the baking sheet with the squash and chickpeas and bake all together for 30-40 minutes.
  4. To make the dressing whisk together the olive oil, lemon juice, salt, pepper, and sugar. Once the garlic is fully roasted mash it up and mix it into the dressing.
  5. In a large bowl drizzle the chopped kale with a small amount of dressing and massage it into the kale to make it more tender.
  6. Place a bed of massaged kale onto a plate and top with the cooked butternut, garbanzo beans, pepitas, cranberries, sliced apple, and add dressing as you desire. Serve warm or cold!

Squash Cupcakes 

  • 1 butternut, kabocha, or red kuri squash (2 cups puree)
  • 4 large eggs, lightly beaten
  • 1 cup softened butter
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • ¼ tsp allspice
  • ¼ tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 cups all purpose flour
  • 8 oz. softened cream cheese
  • 2 tbsp granulated sugar
  • 2 cups powdered sugar 
  • 6 tbsp butter
  • 2 tbsp water
  • 1 bunch sage, chopped
  1. Preheat oven to 350 degrees and place the halved squash cut-side down in a baking dish filled with ½ inch of water.
  2. Bake until soft and tender, about 30 minutes, and then remove squash and scoop out the flesh and puree in a food processor or blender.
  3. In a medium bowl whisk together the flour, baking soda, baking powder, salt and spices. Set aside.
  4. In a large bowl whisk together the sugar, eggs, and butter. Add dry ingredients and whisk until smooth.
  5. Fold in the squash puree. Divide batter evenly among cupcake liners, filling about half way.
  6. Bake for 18-22 minutes or until tops spring back when touched and toothpick comes out clean.
  7. While the cupcakes are cooling prepare the sage cream cheese frosting.
  8. Heat the water and dissolve the granulated sugar. Place the chopped sage into the sugar water and bring to boil for 3-5 minutes or until beginning to get syrupy.
  9. Beat the butter and cream cheese on high until creamy. 
  10. Add in half of the sage syrup and half of the powdered sugar and beat until combined.
  11. Gradually add the remaining syrup and sugar until fully incorporated and frosting is smooth.
  12. Once cupcakes are completely cooled frost them and enjoy! Store in air-tight container for up to a week!