How to Cook Every Single Squash That's In Season This Fall

They're about to take over your produce section.

Ina Garten's Winter Squash Soup for Reshoots, as seen on Food Network.

Photo by: Tara Donne

Tara Donne

This time of year, new produce starts to pop up at local grocery stores and farmers markets. And while you probably grab gourds and squash to decorate your front porch for Halloween, you might not think about actually cooking with them. But you would be remiss to not take advantage of all the varieties while they’re in season. If you see a kabocha, acorn, butternut or spaghetti squash and aren’t sure what to do with them — don’t worry, we’ve got you. We’ve picked five recipes that are the perfect introduction to making squash all season long.

Why would you buy premade butternut squash soup when Ina Garten’s recipe for Winter Squash Soup is so simple? The answer — you don’t. Just combine chopped butternut squash with pureed pumpkin, chicken stock and half-and-half for a soup that has great depth of flavor without being overly complicated.

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KK_12_0802_FNM_222.tif

Food Stylist: Jamie KimmProp Stylist: Leslie Siegel,Food Stylist: Jamie Kimm Prop Stylist: Leslie Siegel

Photo by: Kang Kim

Kang Kim

There is no better use for a spaghetti squash than a classic meal of spaghetti and meatballs. The prep time is minimal, and the whole thing comes together in about an hour. If you’re not in the mood to make your own sauce, follow the instructions for cooking the squash and top it with the jarred sauce of your choice — no matter what, the combination is sure to be a success.

Close-up of Maple Roasted Acorn Squash, as seen on The Pioneer Woman: Back to the Basics, Season 15.

Filled with maple syrup and butter, acorn squash gets a huge burst of sweet and decadent flavor. And since this recipe is so simple, even squash newbies can master it. After you make this side dish once, you’ll wish acorn squash was available year-round.

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KK_12_0618_FNM_269.tif

Food Styling: Karen Evans

Photo by: Kang Kim

Kang Kim

We see pumpkins pop up everywhere during the fall and winter months. They grace our pie dishes, fall decor and front porches, but if you haven’t thought to incorporate them into your pasta night, you should. Next time you pick up a can of pureed pumpkin, we suggest this tortellini alfredo. Bonus — kids love it!

If you see a small, green pumpkin gracing your local produce section, we suggest you grab one. Kabocha squash (also known as a Japanese pumpkin) can be roasted and eaten alone or incorporated into this hearty Squash Gratin. Mixed with butternut squash, cheese, breadcrumbs and a variety of spices, this dish takes only 10 minutes to prep and makes for a comforting meal any time of the day.

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