MomSkoop
When fall rolls around, the produce aisle turns into a color palette of orange, green, and gold — and it’s nearly impossible to resist picking up a few squashes “just to see what happens.” But not all squashes are created equal. Some are buttery and rich, while others taste like…well, disappointment in a shell.
1. Butternut Squash
Creamy, smooth, and always dependable, this classic squash is like the golden retriever of the produce world — loyal and loved by everyone.
When roasted in a pan, it transforms into caramelized perfection with a rich sweetness that makes you forget you’re eating a vegetable. Its velvety texture practically melts into soups or purées, creating that cozy, comforting flavor everyone craves in colder months.
However, cutting into it is a bit of a workout. Between the tough skin and that awkwardly bulbous shape, you’ll feel like you’ve completed an upper-body routine before you even start cooking. Still, once it’s cubed and roasted, you’ll forgive every struggle with the peeler.
In the end, butternut remains the crowd favorite for a reason. It’s versatile, delicious, and easy to dress up — whether you’re making a creamy soup, a roasted veggie bowl, or a side dish your kids might actually eat.
2. Acorn Squash
At first glance, acorn squash looks charmingly festive — like something Martha Stewart would casually scatter across a Thanksgiving tablescape. Its deep ridges and earthy tones make it feel like fall in vegetable form. When baked with butter and brown sugar, it delivers a warm, slightly nutty sweetness that feels nostalgic and comforting.
The downside? The flavor doesn’t always match its good looks. Sometimes acorn squash can taste a little watery or bland, especially if it’s underseasoned. It’s one of those squashes that really benefits from a little creative flair — think maple syrup, chili flakes, or a sprinkle of smoked paprika.
Still, there’s a soft spot for this squash. It might not win the “most flavorful” award, but it earns points for versatility and presentation. When sliced and roasted, it looks stunning on a platter — and sometimes, that’s half the battle when feeding picky eaters.
3. Spaghetti Squash
Low-carb pasta lovers swear by this one, and honestly, it’s easy to see why. When roasted, the flesh of spaghetti squash magically pulls apart into golden, noodle-like strands that practically beg for marinara sauce or pesto. It’s like pasta’s health-conscious cousin — not quite the same, but close enough to make you feel better about your dinner choices.
That said, texture is where opinions start to split. Some adore the tender, stringy bite, while others find it a little too watery or bland. Without the right sauce or seasoning, it can taste a bit like…nothing. The key is to roast it long enough to bring out its natural sweetness and avoid that soggy middle.
In our taste test, spaghetti squash earned points for being fun and adaptable. It might not replace your favorite linguine, but it’s a clever, guilt-free way to enjoy comfort food without feeling weighed down afterward.
4. Delicata Squash
If there were a “Most Likely to Surprise You” award, delicata would win hands-down. This petite, striped beauty is often overlooked, but once you try it roasted, you’ll never go back. The flesh is naturally sweet and creamy, with a flavor that sits somewhere between corn and sweet potato — but lighter.
The best part? You don’t even have to peel it. The skin is tender and totally edible, which makes prep a breeze (and cleanup even easier). When sliced into rings and roasted with olive oil, salt, and a drizzle of honey, delicata turns golden and caramelized in the oven, like vegetable candy.
Among all the squashes we tried, this one stood out for its perfect balance of texture and taste. It’s quick, it’s delicious, and it’s shockingly underrated. If you’re short on time but want that roasted-fall-goodness vibe, delicata is your new best friend.
5. Kabocha (Japanese Pumpkin)
At first bite, kabocha feels like the lovechild of butternut and sweet potato — dense, smooth, and satisfyingly sweet. It’s a staple in Japanese cooking for good reason: the texture is dreamy, the flavor deep and nutty, and it holds up beautifully in soups and curries. This squash means business.
However, there’s one big catch — cutting into it might make you question your life choices. Its tough, rock-hard exterior requires a sharp knife and a steady hand. Once you get past that intimidating shell, though, you’ll be rewarded with a vibrant orange flesh that’s absolutely worth the effort.
Flavor-wise, kabocha is rich enough to stand alone with just a little seasoning. A simple roast with olive oil and salt brings out its natural sweetness, while its creamy texture makes it a star in purees and stews. It’s gourmet comfort food disguised as a vegetable.
6. Carnival Squash
Visually, this one wins the beauty pageant. With its mottled yellow, green, and orange skin, carnival squash looks like it was designed to sit on your fall porch. But when we sliced it open and roasted it, we realized it’s more than just a pretty face.
The flavor is gently sweet — milder than butternut, but with a hint of maple that gives it a cozy, dessert-like vibe. Its flesh turns tender and buttery in the oven, making it perfect for stuffing with grains, nuts, or even sausage. Bonus: it’s smaller and easier to handle than some of its tougher cousins.
While it didn’t take the crown for overall flavor, carnival squash earned our respect for its balance of looks, taste, and usability. It’s like that reliable dinner guest who always shows up dressed perfectly and brings a side dish everyone talks about.