5 Winter Squash Varieties You Might Only Find at the Farmers Market

It’s definitely squash season out there! There are so many different varieties out there, that it can be hard to keep track of what varieties are best for different applications. Some squashes are better for soups, and others are better roasted. Knowing what to look for at the market can help ensure success when you cook up your squash.

Without a doubt, there are way more winter squash varieties out there than what I have listed. Within many of the types described below, there are many heirloom versions of them as well that I’m not distinguishing here. Don’t be afraid to talk to the farmer to hear about their recommendations for a particular type if you don’t recognize it.

I’m organizing these varieties from most common to least common. I’m not using any kind of scientific methodology here; this is simply based on my own observation of the number of booths at the various farmers markets I’ve been to, and if I’ve ever seen them at the grocery store.

Delicata Squash

Delicata squash is a great choice for people who think they don’t like squash. It is easy to prepare, and is one of the fastest squash to roast up. 

Flavor & Texture

Delicata squash has a mild sweet flavor. As the squash ripens and gets sweeter, the green striations will turn orange. 

Delicata squash skin is thin and edible, so there is no need to peel them. But, that same thin skin doesn’t protect delicatas as much as other winter squashes, so they do not last as long and do not travel well. Buying locally from the farmers market is the way to go for delicata squash. 

Recipe Ideas

Try this roasted delicata squash and pomegranate salad from A Couple Cooks.

Delicatas are also great when stuffed! I like the mushroom and barley stuffing idea from Modern Farmer.

Kabocha Squash

Also known as a Japanese pumpkin, kabocha squash was first introduced to Asia by Portuguese Traders. 

Flavor

Kabocha squashes have a very thick skin and very dense, orange flesh. It tastes like a cross between a sweet potato and a pumpkin.

Red kabocha squashes are sweeter than the green ones. 

Recipe Ideas

I am intrigued by this One Pot Japanese Pumpkin Curry recipe from Seasoned Vegetable. It looks like the perfect thing to cook on a cold, rainy day. 

I am not much of a baker, but these Chocolate Chip Kabocha Breakfast Bars from Savory Spin look like they’re foolproof.

Honeynut Squash

Honeynuts look like miniature butternut squashes. These are a very recently developed squash variety, as they’re only about 10 years old. Honeynuts are more commonly found in Northeast markets, but they’re becoming more and more popular around the country.

Flavor and Texture

Honeynuts were bred to be both miniature and very sweet. They have a smooth texture, like butternut squash, but cuter and single-serving sized. The skin is thin and delicate, so there is no need to peel them, similar to a delicata squash. 

Recipe Ideas

Try using honeynut squash as a substitute for the acorn squash in my pork and apple stuffed squash recipe. The sweetness of the honeynut will work well with the savoriness of the pork and the tartness of the apple. 

The small size of the honeynut squash would be great in this hasselback recipe from Hostess at Heart; everyone can have their own personal sized squash. 

Blue Hubbard Squash

These guys are huuuuuge! Like 40 pounds huge! You might see them at the grocery store being sold as a decorative squash. But they are definitely edible, and they could feed an army.  

Flavor and Texture

The orange flesh inside the blue hubbard squash is dense and sweet.

Blue hubbards are hard to peel and cut open with a knife. But there is a fun method that works well, and that’s cracking it on the ground. Once you have shards, you can prep them like any other tough-skinned squash. I first read about this method on Simple Seasonal.

Recipe Ideas

Lighten up the dense texture of the blue hubbard squash with this soufflé recipe. 

Buttercup Squash

The buttercup squash looks nothing like the more familiar butternut squash, despite the similar name. Buttercup squash is a type of turban squash; look for caps that are firm, and not soft. A soft cap (the lighter green area where the stem was once attached) means that the squash is past its prime and should be tossed.

Flavor and Texture

Buttercup squash flavor is sweet and a little earthy.

The flesh is very dry, and needs added moisture. Buttercup squash does very well when boiled or steamed. 

Peeling buttercup squash can be a pain, so I recommend just cutting it in half, scooping out the seeds, cutting into slices or chunks. It will be easier to remove the skin after the squash is cooked. 

Recipe Ideas

Try substituting buttercup squash for the butternut in this soup recipe from Love & Lemons. 

I love the idea of the pistachio gremolata with buttercup squash from A Calculated Whisk.