![]() Kabocha squash: This sweet Japanese squash has a fluffy texture that’s perfect for cutting into cubes and using in salads, stews, and casserole dishes for added autumnal flare.And see our full roundup of pumpkin recipes here. You can also use the seeds (pepitas) as a crunchy garnish! To learn which types of pumpkin to use for what, check out our handy pumpkin guide. Pumpkin : The smooth, buttery texture and sweet potato–like flavor of pumpkin makes it ideal for incorporating into baked goods and creamy soups.Acorn squash: Similar to butternut squash but even milder, the buttery flesh of acorn squash is tasty when roasted, grilled, or used as a creamy element in a dessert.This is hands-down the best Thanksgiving vegetable side dish you could put on your table. This easy baked acorn squash with butter and brown sugar is perfect for fall. This Acorn and Butternut Squash Gratin Casserole is made 'Provencal style' with two types of winters squashes, whole roasted garlic, chunks of potatoes and tons of Gruyere cheese, which creates the most amazing topping. Best when oven-roasted or cooked in the microwave. Garnishes and optional ingredients are not included. Spaghetti squash : The thin tendrils that mimic spaghetti pasta make this squash ideal for reinventing your favorite noodle dishes.Delicata squash: Enjoy the brown-sugar flavor and edible skin of these oblong squash that are perfect for roasting as a side dish, rolling in a crunchy coating, or chopping up for a hearty salad.Learn more about butternut squash, including tips for selection and storage, in our handy guide. Butternut squash: Earthy and mildly sweet, this orange-hued squash has a dense texture that’s great to use as a hearty meat replacement and is also delicious when puréed into soup.
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