As the weather cools down and cozy meals start calling your name, it’s time to embrace some of fall’s finest ingredients—squash! These funky, colorful veggies are basically fall in edible form. But don’t be fooled by their tough exteriors; once you crack them open, they’re pure deliciousness! Let’s have a little fun and get to know four of our favorites: Kabocha, Delicata, Tetsukabuto, and Acorn squash. Ready? Let’s squash it!

Kabocha Squash: The Japanese Wonder

Meet Kabocha, the superhero of the squash world, also known as the Japanese pumpkin. This sturdy little guy might seem intimidating at first glance, but once you get to know him, you’ll find he’s sweet (literally!). Imagine a flavor that’s a magical mashup of pumpkin and sweet potato, wrapped in a gorgeous deep orange interior. That vibrant color? It’s a clue that Kabocha is loaded with beta carotene, ready to battle oxidative stress like a champ!

But beware—Kabocha is no softie. Its tough skin makes it a bit of a challenge to slice open. Here’s a tip: pop it in the oven at 350°F for about 15 minutes to soften things up. Once you’ve cracked that shell, you’ll find seeds waiting inside, just like a pumpkin. Bonus: roast those seeds for a crunchy snack while your squash roasts away. Oh, and the skin? Totally edible—Kabocha just keeps on giving! 

Delicata Squash: Sweet and (Literally) Delicate

If Kabocha is the superhero, Delicata is the sweet, easygoing friend everyone loves. This stripey little squash is all about simplicity—no peeling required, just slice it up, toss it in some oil, and roast away. The skin is soft, sweet, and absolutely edible, making Delicata one of the easiest squashes to prepare. 

But heads up: Delicata is, well, delicate. This little squash doesn’t have the staying power of its hardier cousins, so plan on cooking it soon after bringing it home. It’s like a little fall treat you just can’t wait to indulge in—sweet, comforting, and perfect for chilly nights. Think of it like candy, but, you know, a little healthier.

Tetsukabuto Squash: The Hybrid Hero

Now for something special—meet Tetsukabuto! This squash is the lovechild of butternut squash and Kabocha, blending the best of both into one hardy, delicious package. Tetsukabuto is a pro at sticking around; store it in a cool, dark spot, and it’ll keep for months. Yes, months! So don’t feel rushed to cook it up right away.

Preparation is a breeze—treat it just like you would Kabocha. Soften the skin in the oven, poke a few holes in it, and get ready for squashy goodness. The skin stays a bit tough, but if you’re adventurous, go ahead and eat it (or just scoop out the tender insides). Tetsukabuto’s flavor is sweet, a bit nutty, and perfect for everything from soups to roasts to dessert (yes, dessert!). 

Acorn Squash: Nutty and Nice

Last but certainly not least, let’s talk about Acorn squash. This quirky, acorn-shaped veggie is a favorite for good reason. It’s rich in vitamins A and C, so it’s basically a fall health boost wrapped up in a mildly nutty, slightly sweet flavor. You can take this one in all kinds of directions—sweet, savory, or both! Want maple syrup and butter? Go for it. Feeling a bit more adventurous? Try stuffing it with grains, nuts, or veggies.

Acorn squash has a decent shelf life of 2-3 weeks if stored properly, but make sure to check for soft spots every now and then. When you’re ready to dive in, slice off the top, halve it vertically, scoop out the seeds, and roast it up at 350°F for 20-25 minutes. Before you know it, you’ll have a tender, flavorful dish that pairs perfectly with fall’s coziest flavors.

So, there you have it—four delicious and unique winter squashes that are ready to make your fall meals shine. Whether you’re going for sweet, savory, or a little bit of both, these squashes have your back. Get creative, have fun in the kitchen, and let these fall favorites bring a little extra warmth to your table this season!