18 Delicious Types Of Squash And Exactly How To Cook Each One Right

Squash is one of the most versatile vegetables in the kitchen, offering a rainbow of flavors, textures, and cooking possibilities.

From sweet winter varieties to tender summer options, squash can transform into soups, sides, main dishes, and even desserts.

Whether you’re a squash novice or looking to expand your vegetable repertoire, mastering these 18 varieties will add delicious nutrition to your meals year-round.

1. Butternut Squash – Roast, Puree For Soup, Or Cube For Bowls

Sweet and nutty when cooked, butternut squash shines in fall and winter dishes.

Slice it in half lengthwise, scoop out seeds, and roast at 400°F for 45 minutes until fork-tender.

The flesh becomes caramelized and intensely flavorful.

For silky soups, blend the roasted flesh with broth and spices. Cubed and roasted pieces make perfect grain bowl toppers.

2. Acorn Squash – Bake With Sweet Or Savory Fillings

Nature’s perfect bowl awaits in your produce aisle!

Slice acorn squash in half, scoop out seeds, and brush with oil.

Bake cut-side down at 400°F for 30 minutes, then flip and fill.

Sweet versions shine with brown sugar, butter, and cinnamon.

Savory enthusiasts should try quinoa, cranberries, and feta.

The ridged exterior holds heat beautifully while cooking.

3. Spaghetti Squash – Roast And Shred As A Pasta Swap

Pierce the whole squash several times, then microwave for 5 minutes to soften for easier cutting.

Slice lengthwise, remove seeds, and roast cut-side down at 375°F for 40 minutes.

Once cooled slightly, drag a fork across the flesh to create pasta-like strands.

Top with your favorite sauce for a low-carb alternative.

4. Delicata Squash – Slice And Roast With Skin On

No peeling required makes this striped beauty the lazy cook’s dream squash!

Simply slice delicata into half-inch rings, scoop out seeds, and toss with olive oil, salt, and pepper.

Roast at 425°F for 25 minutes, flipping halfway through.

The skin becomes tender enough to eat, while the flesh turns sweet and caramelized.

Try sprinkling with rosemary or thyme before roasting for extra flavor.

5. Kabocha Squash – Simmer In Stews Or Curries

Japanese pumpkin, as it’s often called, brings incredible depth to slow-cooked dishes.

Cut kabocha into manageable chunks (no need to peel!), then simmer in curry paste, coconut milk, and vegetable broth for 20-25 minutes until tender.

Unlike other squashes, kabocha holds its shape while absorbing flavors.

The creamy texture and sweet chestnut-like flavor make it perfect for warming meals.

6. Yellow Summer Squash – Sauté, Grill, Or Spiralize

Slice into half-moons and sauté with olive oil, garlic, and herbs for just 3-4 minutes until tender-crisp.

For grilling, cut lengthwise into planks, brush with oil, and cook 2-3 minutes per side.

Spiralizing creates fun “noodles” that need just a minute in hot oil.

The delicate flavor pairs with almost anything!

7. Zucchini – Grill, Roast, Or Bake Into Bread

Possibly the most versatile squash in existence, zucchini transforms depending on how you cook it.

For perfect grilled spears, slice lengthwise, brush with olive oil, and cook 2-3 minutes per side until grill marks appear.

Roasting cubes at 425°F creates caramelized bites in just 15 minutes.

Shredded and squeezed dry, zucchini adds incredible moisture to quick breads and muffins while sneaking in vegetables.

8. Pattypan Squash – Roast Whole Or Grill In Slices

Looking like little flying saucers, these adorable squashes make any meal more fun!

Small ones (2-3 inches) can be roasted whole at 400°F for 20 minutes after a brush of olive oil.

Larger pattypans work beautifully sliced into half-inch rounds and grilled for 3 minutes per side.

The mild flavor welcomes bold seasonings like smoked paprika or za’atar.

Leave the edible skin on for extra nutrition.

9. Chayote – Sauté, Boil, Or Add To Stir-Fries

Crisp and juicy like an apple but used as a vegetable, chayote brings unique texture to dishes.

Quarter lengthwise, remove the single soft seed, and slice into half-inch pieces.

Sauté with onions and peppers for 5-7 minutes until just tender.

Many Latin American dishes feature boiled chayote dressed simply with lime and salt.

The mild flavor absorbs surrounding seasonings while maintaining pleasant crispness.

10. Hubbard Squash – Roast Or Mash Like Potatoes

Overcome the tough exterior by roasting the whole squash at 350°F for 20 minutes to soften, then cut into manageable chunks.

Continue roasting until fork-tender, about 40 more minutes.

The sweet, rich flesh mashes beautifully with butter and cream.

Freeze portions for winter meals when you need comfort food.

11. Crookneck Squash – Sauté With Garlic And Herbs

Recognizable by its curved neck and bumpy yellow skin, crookneck cooks in minutes.

Slice into quarter-inch rounds, discarding the very narrow neck portion.

Heat olive oil with minced garlic, add squash, and sauté just 4-5 minutes until tender but still slightly crisp.

Finish with fresh herbs like parsley or dill.

The delicate flavor needs minimal seasoning – just salt, pepper, and perhaps a squeeze of lemon.

12. Tatume Squash – Grill Or Stuff And Bake

Round, green, and incredibly versatile, tatume squash is a Mexican variety worth seeking out.

Small ones grill beautifully when sliced into half-inch rounds and cooked 3 minutes per side.

Larger specimens make perfect vessels for stuffing after being halved, seeded, and partially baked.

Fill with seasoned ground meat, beans, cheese, and salsa, then return to the oven until bubbly.

The firm texture holds up well to bold flavors.

13. Tromboncino – Roast Or Stir-Fry For Texture

Shaped like a musical instrument, this Italian heirloom squash deserves center stage in your kitchen.

Slice the long neck into half-inch rounds (the bulbous seed end can be saved for soup).

Roast at 425°F for 15 minutes or stir-fry in a hot wok for 3-4 minutes.

Unlike zucchini, tromboncino stays firm when cooked and doesn’t release excess water.

The nutty flavor intensifies with high-heat cooking methods.

14. Banana Squash – Roast In Chunks Or Mash For Baking

Massive in size with a sweet, orange flesh, banana squash feeds a crowd with minimal effort.

Due to its size, purchase pre-cut chunks or slice a whole one into manageable portions.

Roast at 400°F for 35-40 minutes until caramelized and tender.

The smooth texture makes it perfect for pureeing into pie fillings or muffin batters.

One squash can yield up to 10 cups of cooked flesh – perfect for freezing.

15. Cucuzza – Peel, Chop, And Stew In Tomato Sauce

Extending up to three feet long, this Italian squash might be the most conversation-starting vegetable in your garden!

Unlike summer squashes, cucuzza requires peeling due to its tough skin.

Cube the flesh and simmer in tomato sauce with garlic, basil, and a pinch of red pepper flakes.

After 15-20 minutes, the squash becomes tender while absorbing the sauce flavors.

Serve over pasta or with crusty bread for soaking up sauce.

16. Calabaza – Add To Soups, Stews, Or Baked Dishes

Popular throughout Latin America and the Caribbean, calabaza rewards cooks with sweet, firm orange flesh.

Remove the hard rind with a sharp knife, then cube the flesh into one-inch pieces.

Add to soups during the last 15 minutes of cooking to prevent over-softening.

In Puerto Rican cuisine, calabaza often appears in sancocho, a hearty meat and vegetable stew.

The flavor resembles butternut but holds its shape better when cooked.

17. Red Kuri Squash – Roast Or Blend Into Soup

Vibrant orange-red skin contains flesh that tastes remarkably like chestnuts when cooked.

No need to peel this teardrop-shaped squash!

Simply halve, seed, and roast at 400°F for 30-35 minutes until tender.

The skin softens beautifully and is completely edible.

For an extraordinary soup, blend the roasted flesh with coconut milk, ginger, and curry spices.

The smooth texture and rich flavor need minimal enhancement to shine.

18. Zephyr Squash – Pan-Fry Or Toss Into Salads

Instantly recognizable by its yellow body and pale green tip, zephyr squash offers the best of both worlds.

Slice into quarter-inch rounds and pan-fry in olive oil for just 2-3 minutes per side until golden but still firm. The texture remains pleasantly crisp even when cooked.

Raw zephyr adds crunch to summer salads when sliced paper-thin on a mandoline.

The mild, slightly sweet flavor works in virtually any dish calling for summer squash.