Walk into a farmer's market in October and you’re basically walking into a beautiful, lumpy, multicolored minefield. It’s overwhelming. You see these massive, warty things that look like they belong in a prehistoric swamp sitting next to delicate, striped little gourds that look like they were painted by an artisan. You’ve probably asked yourself what types of squash are there while staring blankly at a bin of Hubbard squash, wondering if it's edible or just a very heavy doorstop.
Most people stick to the basics. Butternut. Maybe an Acorn squash if they're feeling spicy. But the world of Cucurbita—the genus that covers everything from the summer zucchini to the winter pumpkin—is massive. These plants have been around for over 8,000 years, originating in the Andes and Mesoamerica. They were one of the "Three Sisters" in Indigenous agriculture, grown alongside corn and beans because they act as a natural mulch, keeping the soil moist.
Squash is generally split into two camps based on when they're harvested. It’s not about when they grow (they all grow in the summer), but about how long they stay on the vine.
📖 Related: Why Halloween Costume Suggestions for Adults Still Feel So Predictable (And How to Fix It)
The Summer Crowd: Eat ‘Em Fast
Summer squashes are the impatient ones. They’re harvested while the skin is still thin and tender—basically before the seeds even get a chance to toughen up. If you leave a zucchini on the vine too long, it turns into a watery, baseball-bat-sized monster that tastes like nothing. Don't do that.
Zucchini and Beyond
Honestly, the green zucchini is the king of this category, but there's a lot more nuance here. You’ve got the Yellow Squash, which often has a "crookneck" (a curved top) and a slightly more buttery flavor than its green cousin. Then there’s Pattypan. These look like tiny flying saucers or scalloped UFOs. They are much firmer than zucchini and hold their shape better when you throw them on a grill.
One variety people often overlook is the Costata Romanesco. It’s a ribbed Italian heirloom zucchini. It looks cooler, sure, but it actually tastes better—nutty, almost like a hazelnut, and it doesn't get as mushy when you cook it. If you see it at a specialty market, grab it.
The Heavy Hitters: Winter Squash Varieties
When people ask what types of squash are there, they usually want to know about the ones that sit on their counter for three months without rotting. These are the Winter Squashes. They have thick, tough skins that act like a natural vacuum seal.
Butternut: The Reliable Workhorse
We have to talk about Butternut. It’s the beige, bell-shaped one everyone knows. Why is it so popular? Because it’s easy. The skin is thin enough to peel with a standard vegetable peeler, and the flesh is consistently sweet. It’s the Toyota Camry of squashes—reliable, does the job, and won't surprise you in a bad way.
Spaghetti Squash: The Great Deceiver
This one is weird. When you roast a Spaghetti Squash, the flesh pulls away in long, translucent strands. Is it a real replacement for pasta? No. Let’s be real. It’s a vegetable. But if you treat it like its own thing—maybe with some pesto and parmesan—it’s fantastic. It has a high water content, so if you don't roast it cut-side down first, it ends up soggy.
Acorn and Delicata
Acorn squash is shaped like, well, an acorn. It’s got deep ridges which make it a nightmare to peel. Don't even try. Just cut it in half, roast it, and eat the flesh out of the "bowl." Delicata, on the other hand, is the lazy cook’s dream. It’s small, striped, and the skin is so thin you can actually eat it. No peeling required. It tastes like a cross between a sweet potato and corn.
The Giants: Hubbard and Blue Hokkaido
If you want to get serious, look for a Blue Ballet or a Blue Hubbard. These things are huge. The skin is a dusty, ghostly blue-grey. Inside, the flesh is deep orange and incredibly dense. These are the squashes you use when you want a soup that feels like a hug. They take a long time to roast, but the flavor is far more complex than a standard pumpkin.
Why Most People Get "Pumpkins" Wrong
Here is a fun fact to annoy your friends with at dinner: All pumpkins are squash, but not all squashes are pumpkins.
The "Carving Pumpkin" you buy at Halloween? It’s technically a squash, but it tastes like wet cardboard. It was bred for size and structural integrity, not flavor. If you want to make a pie, you need a Sugar Pumpkin or a Cheese Pumpkin. These are smaller, heavier for their size, and have a much higher sugar content.
According to research from the University of Illinois Extension, the canned "pumpkin" you buy in the store is often actually Dickinson Squash. It looks more like a tan, oblong watermelon than a classic orange pumpkin. It’s used because the texture is smoother and less stringy than the stuff you carve.
Culinary Nuance: What to Use When
Choosing the right squash isn't just about what's on sale. It's about moisture.
📖 Related: How Many Countries in East Asia: What Most People Get Wrong
- For Roasting: Go for Delicata, Acorn, or Kabocha. Kabocha is an Asian variety that is incredibly starchy—almost like a roasted chestnut. It doesn't fall apart.
- For Soups: Use Butternut or Hubbard. They pureé into a silky consistency that doesn't feel grainy.
- For Stuffing: Acorn is the classic choice because of its natural bowl shape, but a small Red Kuri squash is also incredible. It’s bright red and has a chestnut-like flavor.
Beyond the Grocery Store: Rare Heirlooms
There’s a whole world of "weird" squash that most people never see. The Banana Squash can grow up to three feet long. It looks like a giant, pale torpedo. Then there’s the Turk’s Turban, which looks like a squash wearing a smaller, different-colored hat. It’s mostly decorative, but the flesh is actually pretty decent if you can get past the thick rind.
Another fascinating one is the Luffa. Yes, the sponge you use in the shower. When it’s young, it’s a delicious, edible summer squash. If you let it fully mature and dry out, the flesh disappears and leaves behind that fibrous skeleton we use to scrub our backs. Nature is bizarre.
Buying and Storing Like a Pro
When you're out shopping, ignore the color for a second and use your hands. A good winter squash should feel heavy. If it feels light for its size, it’s probably drying out inside.
Check the stem. A dry, cork-like stem means it was harvested at the right time. If the stem is still green and leaking sap, it was picked too early and won't be as sweet. Also, look for a "ground spot." This is the pale patch where the squash sat on the earth. If it's creamy yellow or orange, it’s ripe. If it's white or green, keep looking.
Storage is easy. Winter squashes hate the fridge. They like a cool, dark, dry place—like a pantry or a basement. If you keep them there, most will last 2 to 4 months. Summer squashes are the opposite; they need to be in the fridge and used within a week.
Actionable Steps for Your Next Meal
If you're ready to move beyond the basics, try these three things:
- Stop peeling your Delicata. Slice it into rings, toss with olive oil and salt, and roast at 400°F (about 204°C) until browned. The skin adds a nice crunch.
- Swap your pumpkin pie for Kabocha. Use a roasted Kabocha purée in your next pie. The lower water content means a more concentrated flavor and a firmer set.
- Save the seeds. Everyone saves pumpkin seeds, but Butternut and Delicata seeds are actually better. They are smaller, thinner, and get much crispier when toasted with a little smoked paprika.
The reality is that what types of squash are there is a question with a moving answer. Growers are constantly creating new hybrids like the "Honeynut"—a tiny, concentrated version of a Butternut that’s small enough for one person. Start with what's in season, look for a heavy feel, and don't be afraid of the warty ones. They usually have the best stories.