Daily Dish the Sonoma Market blog
Spectacular Squash
There’s something about cooking (and decorating!) with squash that can really make your home feel like fall. We all know about using pumpkins to make a delicious pie or festive jack-o’-lantern, but what about those other types of squash you can find in abundance in our produce aisles? Check out our fall guide to squash to see what you can do with the many varieties we offer.
Pumpkins aren't the only gourd great for cooking! Wondering what to do with all those gorgeous CA-Grown squash you're seeing in our Produce Department? Enjoy kabocha, delicata and all sorts of other sensational squash fresh from Golden State growers like local, organic Full Belly Farm in Yolo County with these produce tips from our pros.
Eat the Skin!
Kabocha: This winter squash originated in Japan, and has a green skin and orange flesh with a flavor that’s a cross between pumpkin and sweet potato. Kabocha squash is great roasted, steamed or baked, and can be cooked with or without the skin. It holds its shape well when cooked, so try cubing it and adding to gratins, risottos, curries or pasta.
Acorn Squash: This squash gets its name from its acorn-like shape, and has green skin and pale yellow-orange flesh. You can tell an acorn squash is ripe when an orange spot forms on the underside of the skin where the squash sat on the ground. Acorn squash has a sweet, nutty flavor and a lower starch content than other winter squash, making it delicious when sprinkled with some brown sugar and baked.
Delicata: These small- to medium-sized squash feature a pale yellow base color with green and sometimes orange vertical stripes on their skin. Their flesh has a flavor similar to a sweet potato, with a firm texture and central seed cavity. Delicata squash can be sliced into rings or cubes and braised, stewed, sautéed or roasted—and, as a bonus, they keep well at room temperature for several weeks!
Don’t Eat the Skin!
Pie Pumpkin: Also known as sugar pie pumpkin, this is one of the sweetest varieties of squash. It has a smooth, orange skin, as well as bright orange flesh that cooks down to a smooth consistency (which is why it’s so great for pie). These pumpkins are most commonly used for baking, but you can also hollow them out and stuff them as you would an acorn squash (just don’t eat the skin). You can also cube and roast sugar pie pumpkins for an excellent side dish, or slice them into wedges and toss them on the grill.
Butternut: Large and pear-shaped with cream-colored skin, deep orange flesh and a sweet and nutty flavor, these versatile squash are often pureed into soup, but they’re also good for stewing, steaming, grilling or braising (and the seeds are tasty roasted). Butternut squash pairs well with other hearty fall flavors, including sage, thyme, bay leaf, apple, cinnamon, pear, shallots, pecans, sausage and bacon.
Eat Raw!
Spaghetti Squash: This large, oval squash with smooth, yellow skin is best known for its pale yellow flesh that separates into long strings that resemble noodles. With its mild flavor, spaghetti squash makes the perfect low-carb substitute for angel hair pasta. While it’s one of the only types of squash that’s good when eaten raw, it can also be roasted or steamed and added to soups or stews.
Hungry yet? Drop by our Produce Department to stock up on your favorite CA-Grown squash while they're still in season, then get cooking with our stellar selection of squash recipes!
Selection may vary by store.
Article originally published in October of 2016 and updated in October of 2024.
