20 Different Types of Squash, Including Both Summer and Winter

This relatively new squash looks like a shrunken down version of butternut squash—and that's essentially what it is! The hybrid squash is sweeter in flavor and great for roasting. Add it to a fall harvest bowl or use it in a creamy risotto recipe.

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This type of squash is as pretty as they come! You can use the orange and green speckled squash for decorating your home, but they're also delicious when stuffed and baked.

Unlike butternut squash (more on those later), buttercup squash has a green exterior and orange flesh that gets super creamy and sweet when cooked. The skin can be difficult to peel so try roasting it in halves and scooping out the flesh.

Known for being one of the larger squashes on this list, banana squash has a long cylindrical shape (kind of like a giant banana) and a pink or light orange hue. You'll want to peel the skin before you cook it!

This popular squash is shaped like a bulb with a thick, tan exterior skin that needs to be peeled. Cutting this squash can be difficult, but you’ll find it pre-cut in most grocery stores. Always check the package to make sure the squash doesn’t look slimy; it should look a little dry on the outside. Butternut squash has a sweet, creamy flesh that lends itself well to roasting or blending into a butternut squash puree.

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As the name implies, acorn squash is shaped like an acorn nut. It has a dark green skin that becomes tender when roasted and it can be prepared as a savory or sweet side. We love serving stuffed acorn squash as individual halves: It’s such a nice presentation for a fall dinner, especially when filled with sausage and rice!

This small, cylindrical squash is easy to prepare. Its distinct pale-yellow skin with green stripes is tender enough to eat, so you can just slice the squash into half-moons and roast it. Try tossing it with a pasta or serving it on a salad.

This giant squash has a lumpy exterior that ranges in color from orange to green. It’s one of the biggest squash varieties and can weigh up to 15 pounds! Its sweet flesh is great when roasted.

Kabocha squash, also known as a Japanese pumpkin, is a staple in Asian cuisines. It has a green skin and orange flesh that’s notably sweet. Try it sliced into wedges and roasted, or cooked and puréed into soups.

We often think of these popular gourds as just a Halloween decoration, good for carving. And while some types of pumpkins are only good for jack-o-lanterns, other types, notably sugar pumpkins (also called pie or sweet pumpkins) are delicious when they’re roasted and puréed for pumpkin bread, pumpkin muffins and pumpkin pie.

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Spaghetti squash has a hard, pale yellow rind, but when it’s roasted and halved, the flesh can be shredded into long spaghetti-like noodles–hence the name. It's become a trendy, low-carb alternative to angel hair pasta. Try tossing it with marinara sauce or drizzling it with your favorite pesto.

Much smaller than other squash varieties (it’s about the size of an apple), the sweet dumpling squash has a multicolored rind that’s beautiful—and edible. Its size and shape makes it perfect for stuffing and roasting as a side dish.

One of the most popular and versatile summer varieties, you’ll find this long green squash in most grocery stores year-round. It can be prepared fried, grilled, or spiralized into noodle-like strands. Plus, when shredded, it’s perfect for baked goods like zucchini muffins.

Yellow in color with a fat bottom and thinner neck, this squash is a close relative to the zucchini. The yellow squash tends to have more seeds than a zucchini, but the flavors are similar and the two can often be used interchangeably. Sauté it for pasta dishes or try it in a yellow squash casserole.

This pear-shaped squash, also known as Chayote, is native to Mexico, but has been grown in Louisiana since the 1800s. Its mild flavor is often compared to cucumbers, and it can be served raw or pickled.

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How cute are these small ball-shaped zucchinis? They can be prepared in all the same ways as regular zucchini, but they’re particularly tasty when hollowed out and stuffed.

The zephyr squash has a two-tone skin that’s pale green on the bottom and yellow on top. It’s super tender and can be eaten raw or lightly sautéed.

This oddly shaped squash is small and round with a flat top and scalloped edge. They can be grilled whole or roasted for a lovely summer side.

This round squash is native to Mexico and grows on a vine. Its striped green skin resembles a small watermelon, but the flavor is similar to zucchini. It can easily be prepared in a variety of ways (grilled, roasted, or pan-fried).

Commonly found throughout Italy, this curved squash has a long neck and round bulb. It’s fast-growing and best harvested on a trellis, so it won’t take over your garden! These tend to have fewer seeds than other squash types, and a slightly sweeter taste.

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