Clockwise, from upper right: spaghetti, butternut, delicata, kabocha, butternut, and at center, acorn.
Photo: Leigh Beisch
5 TYPES TO PLEASE THE PALATE―AND THE EYE
Spaghetti It's all about texture with this mild squash: Scrape it with a spoon once cooked, and the flesh separates into juicy, pastalike strands.
Butternut Easy to peel, with lots of rich-tasting, deep orange flesh and very few seeds; the most versatile of the winter squash.
Delicata Small, oblong, and festively striped. Sweet yellow flesh cooks up to be nutty and pleasantly dry.
Kabocha Roundish and dark green outside with dense, smooth, dark orange flesh inside that hints of caramel.
Acorn A good all-around squash. Generally on the small side, it's ideal for stuffing.
