Nothing says fall more than squashes and pumpkins. The orange, brown, and green hues fit right in with fall foliage. And while squashes and pumpkins are commonly thought of as vegetables, they’re actually fruit! For the cooler season of fall, squashes and pumpkins are perfect for soups, pies, and all sorts of cozy sweet and savory dishes.
With the onset of flu season, squashes and pumpkins are packed with the good stuff you want, like vitamins A and C, beta carotene, iron, fiber, and more, depending on the variety. With more than 100 different varieties to choose from, here are some of our favorites:
Acorn Squash
There’s no mystery to how this one got its name - it definitely looks like an acorn. It was one of the first crops cultivated by Native Americans. With its mild flavor, the acorn squash is extremely versatile - enjoy it baked, stuffed, or roasted.
Blue Doll Pumpkin
These sweet pumpkins are great for pies and also roasting for savory dishes. And they have more of a green exterior, not blue. Because these are on the bigger side (15 to 20 pounds), you should have a few recipes ready to go to use up all the orange flesh.
Butternut Squash
This one rules the world of winter stews. Here's our recipe for Roasted Apple & Squash Chipotle Chili, which has a really nice kick to it. Butternut squash goes well with pasta, especially raviolis. Butternut squash is also known as the “hard-to-cut” squash, so get some tips on how to safely peel and cut this fabulous fruit.
Delicata Squash
Delicata squash is an heirloom variety and is also called “sweet potato squash”. Unlike other squash varieties, the skin of a delicata squash is so delicately thin that you can eat it if it’s properly roasted.
Kabocha Squash
Kabocha squash is also known as Japanese pumpkin. It’s sweeter, like a delicata squash. Because of its sweetness, you can find it in a lot of dessert recipes, like this Sweet Kabocha Pudding.
Pattypan Squash
The adorable pattypan squash are also called “scallop squash”. They make great table decorations, and they’re also one of the easiest squash varieties to grill. This simple recipe makes for a quick and delicious side dish.
Spaghetti Squash
While butternut squash goes well with pasta, the spaghetti squash is the perfect substitute FOR pasta when roasted and cut into thin spaghetti strands. Try this recipe for Spaghetti Squash with Basil Pesto.
Sugar Pie Pumpkin
Sugar pie pumpkins look like the perfect quintessential pumpkins. Because they’re pretty small, they’re hard to carve so they’re not ideal for making Jack O’ Lanterns. And that’s a good thing because they’re great for cooking - anything from roasted pumpkins and pureed for soups. Check out this recipe for a delicious vegan gluten-free pumpkin pie.
Nothing says fall more than squashes and pumpkins. The orange, brown, and green hues fit right in with fall foliage. And while squashes and pumpkins are commonly thought of as vegetables, they’re actually fruit! For the cooler season of fall, squashes and pumpkins are perfect for soups, pies, and all sorts of cozy sweet and savory dishes.
With the onset of flu season, squashes and pumpkins are packed with the good stuff you want, like vitamins A and C, beta carotene, iron, fiber, and more, depending on the variety. With more than 100 different varieties to choose from, here are some of our favorites:
Acorn Squash
There’s no mystery to how this one got its name - it definitely looks like an acorn. It was one of the first crops cultivated by Native Americans. With its mild flavor, the acorn squash is extremely versatile - enjoy it baked, stuffed, or roasted.
Blue Doll Pumpkin
These sweet pumpkins are great for pies and also roasting for savory dishes. And they have more of a green exterior, not blue. Because these are on the bigger side (15 to 20 pounds), you should have a few recipes ready to go to use up all the orange flesh.
Butternut Squash
This one rules the world of winter stews. Here's our recipe for Roasted Apple & Squash Chipotle Chili, which has a really nice kick to it. Butternut squash goes well with pasta, especially raviolis. Butternut squash is also known as the “hard-to-cut” squash, so get some tips on how to safely peel and cut this fabulous fruit.
Delicata Squash
Delicata squash is an heirloom variety and is also called “sweet potato squash”. Unlike other squash varieties, the skin of a delicata squash is so delicately thin that you can eat it if it’s properly roasted.
Kabocha Squash
Kabocha squash is also known as Japanese pumpkin. It’s sweeter, like a delicata squash. Because of its sweetness, you can find it in a lot of dessert recipes, like this Sweet Kabocha Pudding.
Pattypan Squash
The adorable pattypan squash are also called “scallop squash”. They make great table decorations, and they’re also one of the easiest squash varieties to grill. This simple recipe makes for a quick and delicious side dish.
Spaghetti Squash
While butternut squash goes well with pasta, the spaghetti squash is the perfect substitute FOR pasta when roasted and cut into thin spaghetti strands. Try this recipe for Spaghetti Squash with Basil Pesto.
Sugar Pie Pumpkin
Sugar pie pumpkins look like the perfect quintessential pumpkins. Because they’re pretty small, they’re hard to carve so they’re not ideal for making Jack O’ Lanterns. And that’s a good thing because they’re great for cooking - anything from roasted pumpkins and pureed for soups. Check out this recipe for a delicious vegan gluten-free pumpkin pie.
