Beyond Butternut: Your Guide to Farmers Market Squash

There’s something about walking through the farmers market in October that makes you want to fill your bag with all the beautiful fall produce.

And then you get home and think: Okay…now what do I do with this?

Winter squash can be especially intimidating. There are so many shapes, sizes, and colors, and while butternut squash may be familiar, you’ll often find plenty of other varieties at the farmers market that are just waiting to be discovered.

The good news? Winter squash is one of the easiest ways to bring a little bit of fall to your kitchen. Roast it, stuff it, turn it into soup, add it to a grain bowl, or simply cut it in half, season it, and let the oven do most of the work.

So the next time you’re wandering through the squash display at Yardley Farmers’ Market, here’s a quick guide to help you know what to pick up.

What Makes Winter Squash Different?

Despite the name, winter squash is actually harvested in late summer and fall. Unlike tender summer squash such as zucchini and yellow squash, winter squash have a hard outer skin that allows them to be stored for months.

That sturdy skin also means they can hang out on your kitchen counter for a while before you’re ready to use them, although once you cut one open, it’s time to get cooking.

Winter squash come in a wide variety of shapes, sizes, colors, and flavors. Most have naturally sweet, creamy flesh and are incredibly versatile in the kitchen.

And they’re a great farmers market purchase because you can often find varieties that you won’t see in the typical grocery store.

Meet the Squash

Here are a few varieties you may spot at Yardley Farmers’ Market this fall:

• Delicata

Small, oblong, and usually striped with green or orange, delicata is one of the easiest winter squash to cook. The best part? The skin is edible, so there’s no peeling required. Slice it into rings or half-moons, remove the seeds, season, and roast.

• Butternut

The classic for good reason. Butternut squash has smooth, creamy flesh and a naturally sweet, nutty flavor. It’s incredibly versatile. It’s great roasted, puréed into soup, added to pasta or grain dishes, or simply served as a side.

• Acorn

Recognizable by its distinctive ridged, acorn-like shape, this squash has slightly sweet, tender flesh. Its bowl-like shape makes it especially good for stuffing, which is exactly why we're featuring it below.

• Spaghetti Squash

Want something a little different? Cooked spaghetti squash separates into long, noodle-like strands. Try it as a fun alternative to pasta, toss it with pesto or tomato sauce, or add it to a grain or vegetable bowl.

• Kabocha

Sometimes called Japanese pumpkin, kabocha has dense, creamy flesh and a rich, naturally sweet flavor. It’s delicious roasted, added to soups and curries, or simply served with a little olive oil, salt, and pepper.

Which Squash Should You Buy?

Still not sure which one to grab? Let your dinner plans be your guide.

If you want…	Try…	Why
Something easy	Delicata	Thin, edible skin means no peeling
Something creamy	Butternut	Sweet, smooth, and incredibly versatile
Something to stuff	Acorn	Its shape makes a perfect edible bowl
Something different	Spaghetti squash	The flesh pulls into noodle-like strands
Something rich & sweet	Kabocha	Dense, creamy, and naturally sweet

And if you’re standing at a farmer’s table and still aren’t sure? Ask!

One of the best things about shopping at a farmers market is being able to talk directly with the people who grew your food. Ask your farmer what a particular squash tastes like, how they like to prepare it, or which varieties are good right now.

Now, What Do You Actually Do With It?

Let’s start with one of the easiest and most satisfying ways to cook winter squash: stuff it.

If you're new to cooking winter squash, acorn squash is a great place to start. Its naturally sweet, tender flesh pairs beautifully with savory fillings and its shape does half the work for you.

Simply cut the squash in half, scoop out the seeds, and roast it until tender. Then fill those little squash bowls with a flavorful filling for a cozy, satisfying fall dinner.

Stuffed Acorn Squash: A Perfect Fall Dinner

This is the kind of recipe that makes a farmers market purchase feel like more than just another vegetable in your kitchen. You start with something beautiful that caught your eye at the market, bring it home, and turn it into dinner.

And that's really the fun of cooking with seasonal produce. You don't have to know exactly what you're going to make before you get to the market. Sometimes the produce can be the inspiration.

Your Farmers Market Challenge

Next time you're at Yardley Farmers’ Market, look beyond the butternut squash.

Pick up a squash you’ve never cooked before. Ask the farmer about it. Bring it home. And give it a try.

You might discover that delicata is your new weeknight favorite. Maybe kabocha becomes your go-to for a cozy fall soup. Or perhaps you'll find yourself making stuffed acorn squash all season long.