5 Different Types Of Squash + Delicious Ways To Eat Them

Carolina Santos-Neves, mbg’s contributing food editor, is the former chef at Comodo, Colonia Verde, and Comparti Catering. She’s a graduate of the Natural Gourmet Chef’s Training program and a Brussels sprout fanatic. In this series, we’ll be exploring all her tricks for plant-based cooking. Get ready for your greens to get a major upgrade. 

It's fall. In the food world this means everything suddenly gets flavored with pumpkin. Pumpkin lattes, pumpkin soup, pumpkin bread, pumpkin pie, pumpkin yogurt and ice cream. I love pumpkin, but pumpkin is also a type of squash. And honestly, I love squash more. Don't you?

The beauty behind this veggie is that it tastes delicious, can take on multiple flavor profiles, and is filled with antioxidants, anti-inflammatory properties, and easily adapts to sweet or savory.

There are so many types to choose from, too, whether you're into kabocha (pronounced kah-BOH-chah) because you just love saying it out loud, delicata because of its delicate and sweet nature, butternut because you're a traditionalist, or spaghetti squash because you're G-free but love a mean pasta.

Delicata is one of my all-time favorites. For starters you can eat the skin, so if you're short on time to get dinner going, then this squash is your best bet.

Cut it in half lengthwise, scoop out the seeds (roast those if you'd like), and then slice the squash. (I like calling it a squash steak.)

Toss slices with olive oil and salt. Roast at 400°F until browned, about 12 to 15 minutes.

Because it's fairly sweet once cooked, I like to pair it with something a little garlicky and herby, like chimichurri. In a small sauté pan, heat up olive oil and minced garlic for 15 seconds, then toss in minced fresh herbs of your choice.

This Japanese squash variation is hearty, and it reminds me of a sweet yam because of its density.

I also Iove its yellow/orange interior and how it feels like the veggie that keeps on giving. No matter how much I've cut up, it always seems like there's more. A whole one (usually 2 or 3 pounds) could probably feed 6 to 8 people.

I love the idea of creating a bowl with the squash by cutting it in half lengthwise, then rubbing it with a nice layer of ghee (coconut oil, or just plain old butter work well, too), and then topping it with garam masala and a touch of organic honey.

Roast it at 400°F for 25 minutes, and before you know it, you've got yourself a meal.

In keeping with the idea of treating spaghetti squash in a pasta-like fashion, I've added a few more items into the tomato sauce base.

After roasting the squash and shredded the flesh with a fork, heat up your favorite tomato sauce, add sautéed cremini mushrooms and a bunch of spinach. Mix it around until wilted. Add either feta or goat cheese and then pour the sauce over the squash.

I always say that I was Japanese in my past life because I love the culture and the food. So any opportunity to use miso is the best kind of opportunity.

In a blender, add half a steamed and cubed butternut squash, 1 heaping tablespoon white miso, 2 caramelized shallots, ½ cup of water, cracked black pepper, and blend.