What Is Winter squash and How Can I Use It?

If winter squash has turned up in a recipe or caught your eye at the store, here's what you need to use it with confidence and how to choose it, cook it, store it, what to substitute, and 84 recipes to try it in.

Key Points

Hard-skinned storage squashes like butternut, acorn, kabocha, hubbard, and spaghetti, picked fully mature in fall.
Roast or puree: halve, seed, and bake cut side down at 400°F (200°C) for 40 to 50 minutes.
Cook until fully soft, not just tender; firm flesh at the center tastes starchy and bland.
Rinse and roast the seeds at 325°F (160°C) for a snack like pumpkin seeds.
Whole keeps one to three months in a cool, dry spot; hubbard and butternut last longest.

What is winter squash?

Winter squash is the catch-all name for the hard-skinned, late-season squashes that store for months: butternut squash, acorn squash, kabocha, hubbard, spaghetti squash, and the like.

Unlike soft summer squash such as zucchini, these are picked fully mature, with thick rinds and dense, sweet flesh built to last through cold months in a cellar.

The name is about storage, not season. They grow in summer and get harvested in fall, but they keep so well that they were a winter staple long before refrigeration. Cut one open and you'll find firm orange or yellow flesh and a seed cavity in the middle.

How to Cook Winter Squash

Two methods cover almost everything: roast or puree. To roast, halve the squash, scoop the seeds, and bake cut side down at 400°F (200°C) for 40 to 50 minutes until a knife slides through easily. The cut side caramelizes against the hot pan and concentrates the sweetness.

For a smooth puree or soup, roast it the same way, then scoop the flesh from the skin and blend it with stock. Hazelnut Squash Soup and Ginger Squash Soup both build on roasted squash this way, and Mashed Winter Squash keeps it as a plain, buttery side.

Cubed squash also braises and bakes into heartier dishes. Penne with Squash, Leeks & Parmesan Cheese and Winter Squash Tart show how the same flesh works folded into pasta or set into a custard.

Don't throw out the seeds. Rinse and dry them, toss with oil and salt, and roast at 325°F (160°C) for about 15 minutes for a snack like pumpkin seeds.

Pairing and Common Mistakes

The flesh is sweet and mild, so it wants salt and fat alongside it, plus a little acid to keep it from cloying. Butter and maple lean into the sweetness, while sage, thyme, cumin, and chili pull it savory. Nuts and hard cheese add the crunch and salt it lacks.

The usual mistake is undercooking. These squashes need to go fully soft, not just tender; flesh that's still firm at the center tastes starchy and bland. Push a knife through the thickest part before you call it done.

The other trap is the rind. Most winter squash skin is too tough to eat unless it's roasted long and soft. When in doubt, cook with the skin on for protection, then scoop the flesh out after.

Substitutes

Within the group, most types swap for each other once you adjust for texture. Butternut and kabocha are the sweetest and densest, while acorn is milder and looser.

Spaghetti squash is the odd one out, since its flesh pulls into strands instead of mashing smooth.

Outside the group, sweet potato is the best stand-in for soups and purees, with the same sweetness and body. Carrots work in a pinch for color in a soup but turn out thinner.

Choosing and Storing

Pick a squash that feels heavy and rock-hard, with dull, not shiny, skin and a dry, intact stem. A missing stem leaves an open wound where rot starts. Skip any piece with soft spots or mold at the ends.

Whole squash is the original keeper. Stored somewhere cool and dry around 50 to 55°F (10 to 13°C), most types hold for one to three months, with thick-skinned hubbard and butternut lasting longest.

Don't refrigerate them whole; cold below 50°F (10°C) makes the flesh break down faster.

Once cut, wrap the pieces and refrigerate, where they keep about five days. Cooked or cubed raw flesh freezes well for several months.

Quick facts

Where to find winter squash: Winter squash is usually found in the produce section or aisle of the grocery store or supermarket.

In Chinese: 冬季南瓜
British (UK) term: Winter squash
en français: courges d'hiver
en español: calabaza de invierno

Recipes using winter squash

There are 84 recipes that contain this ingredient.

Winter Squash Soup with Cinnamon & Cloves

Winter Squash Soup with Cinnamon and Cloves recipe

Squash Noodle all’Arrabbiata

The mere sight of this cute-looking yummilicious noodle, served on a plate, will make you salivate, and if you eat it, it will make you reinvigorated too. This Italian dish is a brilliant blend of arrabbiata sauce and squash in the form of noodles. The carefully spiralized noodle and diced tomatoes make this dish very appealing to the eyes. But it doesn’t stop there, its appearance is as great as the taste. Oh… The squash noodles are rich in vitamins, minerals and fibre which make the body healthy. They also have a minimal amount of fat, are rich in protein and are relatively low in calories and carbs. It is a great source of energy for the body—and a great delight to the mouth! That’s also very important. Now, let us see how we can prepare this tempting dish. Shall we!

Hazelnut Squash Soup

Creamy winter squash soup with finely chopped hazelnuts, onions, and a splash of sherry. The nuts add nutty body without any dairy thickener. A simple autumn first course.

Ginger Squash Soup

Microwave ginger squash soup with butternut, fresh ginger, orange juice and zest, finished with nutmeg. An elegant fall starter ready in 30 minutes, no stovetop required.

Quick Sweet & Tangy Squash Soup

Try something new for soup with this delicious recipe that will become your family's favorite.

Stir-Fried Longbeans

Chinese longbeans stir-fried with cloud ear fungus, silk squash, shallots, and ginger in an oyster sauce and rice wine glaze. Swap in green beans and zucchini if you can't find the Asian varieties.

Roasted Winter Squash Soup

On a cold day, let this delicious roasted winter squash soup warm up your whole body.

Huminta (Bolivian Style Souffle)

Vegan Bolivian-style huminta with quinoa, tofu, and winter squash blended into a savory baked casserole. Tahini and anise give the dish nutty depth and a faintly licorice finish.

Yummy Calabaza Soup

Caribbean calabaza soup pureed silky with coconut milk, scallions, garlic, fenugreek, cumin, and allspice. Vegan, naturally creamy, and full of warm island spice.

Marrow & Cumin Soup

Marrow and cumin soup blends tender vegetable marrow (or courgettes) with potato into a silky, warmly spiced bowl, finished with a swirl of soured cream. A light, thrifty way to use up a garden glut of summer squash.

Simple Salad

Raw zucchini and yellow squash salad with Roma tomatoes, sun-dried tomatoes, green onions, and apple cider vinegar. Low-fat, vegan, and versatile over pasta or rice.

Penne with Squash, Leeks & Parmesan Cheese

Penne with winter squash, leeks, and parmesan cooks everything in one pot with nutmeg and olive oil. Simple Italian pasta, sweet squash and savory cheese in every bite.

Hot Spicy Chicken Tortillas

Cajun chicken tortillas stuffed with bell peppers, yellow squash, chickpeas, and a hit of hot sauce. A 30-minute spicy weeknight wrap.

Best Spinach Fettuccine with Ginger Chicken

Try something different for dinner by using this scrumptious recipe that will have you scooping out seconds!

Squash Soup with Cranberry Dollop

Creamy puréed winter squash soup with nutmeg and sautéed carrots, topped with a ruby-red whole berry cranberry dollop. A stunning fall soup that's lighter than it looks thanks to skim evaporated milk.

Baked Squash & Yams (Vegan)

Vegan baked squash and yams layered with tomato sauce, soy milk, and chili garlic paste. A plant-based casserole with a sweet, savory, and spicy edge.

Onion, Squash, Sage & Nut Pizza

Winter Vegetable Stock

Rich winter vegetable stock made with squash, celeriac, leeks, lentils, and fresh herbs, stewed then simmered for deep seasonal flavor. A vegan soup base.

Chivey Squash Cakes

Try something new and use this tasty recipe that is made with buttermilk, chives and winter squash.

Spiced Chicken Kabobs with Summer Squash

Spiced chicken kabobs with summer squash, threaded with zucchini and yellow squash after a rosemary-white wine marinade. Served over fluffy green-onion rice for a complete grill plate.

Garlicky Tortillini

Marinated tortellini skewers with mushrooms and bell pepper diamonds, threaded and displayed on an acorn squash for a dramatic party platter.

Chou-Chou Koot

Chou-chou koot is a South Indian-style squash dish, tender chayote or winter squash cooked with turmeric, then finished with fresh coconut, green chili, and a fragrant tempered seasoning. A simple vegan side.

Winter Squash with Cranberries

Baked winter squash casserole with cranberries and nutmeg. A simple, low-fat, diabetic-friendly side dish with tart cranberry pops in every spoonful.

Harvest Cookies

Harvest cookies made with mashed winter squash, chopped dates, nutmeg, and cinnamon. A no-sugar-added drop cookie thats soft, spiced, and naturally sweet from the fruit.

Vera's Squash Pie

Squash pie made with steamed winter squash, heavy cream, eggs, and warm spices including cinnamon, nutmeg, ginger, and mace. A rich alternative to pumpkin pie.

Stuffed Squash

Vegetarian stuffed winter squash filled with brown rice, carrots, peas, celery, and hazelnuts, then baked in a homemade tomato sauce. Serve hot or cold as a hearty plant-based main dish.

Squash Soup with Cheese & Apples

Butternut and acorn squash soup with Gruyere cheese and fresh apple slices. Pureed smooth with a roux-thickened broth, then finished with julienned squash for added texture.

Squash Soup with Cheese & Apples

Butternut and acorn squash soup with Gruyere cheese and fresh apple slices. Pureed smooth with a roux-thickened broth, then finished with julienned squash for added texture.

Summer Vegetable Saute

Summer vegetable saute with squash, bell pepper, green onions, and fresh tomato seasoned with chili powder. A quick low-fat vegetarian side served over rice.

Parchment-Wrapped Potato Parcels

Parchment-wrapped potato parcels: microwave papillote packets of sliced ham, potato, zucchini, winter squash, and red pepper with lemon and basil. A 15-minute single-serve dinner, no dishes to wash.

Garden Squash & Nasturtium Butter Pasta

Garden squash and nasturtium butter pasta with tagliatelle, squash blossoms, and a compound butter made from fresh nasturtium flowers, shallots, thyme, and savory. A seasonal garden-to-table dish.

Amazing Hearty Soup

Hearty vegetable beef soup packed with potatoes, barley, winter squash, carrots, celery, peppers, and green beans in a tomato-thyme broth. A big-batch fridge-clearer that feeds 12 and improves overnight.

Indian Fish Kebabs

This is a very colorful and tasty arrangement of marinated and then skewered and grilled vegetables and fish. The marinade, called chermoulla, is a blend of fragrant seasonings, oil, and lemon juice. In this version I've suggested my favorite vegetables for kebabs. You should choose your own favorites; some other good choices are eggplants, mushrooms, and onions.