Probably the largest squash you’ll find at the market, these teardrop-shaped behemoths are often sold in manageable chunks, so you can buy only what you need. They have thick skin that ranges from dark green to bluish gray and a dense orange flesh with a rich pumpkin flavor. Hubbards sweeten with age and can be stored whole in a dry place at cool room temperature for up to five months before using.
More ways with Hubbard squash: Roast bite-size pieces of Hubbard tossed with chopped fresh rosemary, olive oil, salt, and pepper in the same pan with a whole chicken or turkey breast. Or roast squash halves with toasty spices like coriander, fennel, cumin, nutmeg, or curry powder and then mash the flesh.
Named for the crisp spaghetti-like strands of their cooked flesh, these football-size squash are more about texture than flavor. Once cooked, they make an unexpected ingredient in shredded vegetable salads or a great stand-in for spaghetti. Their mild flavor pairs well with just about any dressing or sauce. Store spaghetti squash for several weeks at room temperature.
More ways with spaghetti squash: Toss cooked spaghetti squash with your favorite marinara sauce or pesto, or sauté with brown butter and fresh herbs.
A Japanese variety, these squat medium-size squash have a rough, dark-green skin that’s sometimes mottled with orange or faint white stripes. Choose kabochas that are heavy for their size with a matte (not glossy) skin. Store them in a cool, dry place for up to a month to deepen their sweet-potato-like flavor. The starchy yellow-orange flesh holds its shape when cooked in liquid, so they’re great steamed or added to stews and braises. Their sweet, nutty flavor marries well with Asian ingredients like soy sauce, ginger, and sesame oil.
More ways with kabocha squash: Add peeled, diced kabocha squash to a coconut-milk-based Thai curry or a vegetarian chili.