How 7 types of winter squash differ at the table

By the Hensley's squash team

Each type of winter squash eats differently, so here is a rundown of the main types Hensley’s carries, with a few of our own favorites marked along the way in case you want to try something new. Scroll down for the full "menu".

• What makes a squash good to eat? Put simply, it comes down to three things: sugar content, dry matter and aroma compounds, which drive sweetness, texture and flavor. For more on what makes a squash great to eat, see Flavor and yield in winter squash.
• Curing and storage for best flavor: Squash types differ in how long they need to cure after harvest and how long until they taste their best. Our winter squash storage chart lists curing and storage times for each type, so you can plan ahead and you and your customers can eat each one at its best.

1 • Acorn

Next to standard green acorns, 'Starry Night' has better flavor and keeps longer, holding well through the holidays.

Acorns are perfect for that first taste of roasted squash when fall turns cool. They don't keep like most butternuts, buttercups and kabochas, and taste best within about 6–8 weeks of harvest. Exceptions include 'Starry Night,' and 'Night Shift,' organic acorns bred to stand out, not least because they keep their eating quality right into the New Year. Cut one in half, put a pat of butter and a spoonful of maple syrup in each half, roast, and enjoy it as winter settles in. That's all there is to it.

• See all acorn squash

2 • Buttercup

Buttercups go well with apples, grains, nuts and cheese.

Away from New England and parts of the Midwest, buttercup squash is not as well known. Think of it as a kabocha with a "button" on the blossom end: usually a bit bigger and moister, with a simpler flavor. That simplicity is why buttercups combine so well with apples, grains, nuts and cheese. Among the buttercups Hensley’s carries, 'Bonbon' is a standout, very sweet with a nice flaky texture.

• See all buttercup squash

3 • Butternut

'Butterscotch PMR', is one of the most flavorful butternuts around.

Butternuts are the everyday kitchen squash. Roasted with just butter and salt they're good, and their smooth, moist flesh and clean sweetness also make them an easy base for pies, soups, curries and nearly any other dish.

If you want a large, handsome butternut, 'Block Party' is shaped for the kitchen: the thick neck means less waste when you prep or process it, and the flesh-to-seed-cavity ratio is good, with the sweet flavor we look for in every squash. For a more manageable size, there are two mid-size, high-sugar butternuts bred as dependable producers: 'Metro PMR' and 'Short-Vine PMR'. Each has good powdery mildew resistance (PMR) and the compact vines commercial growers appreciate. The AAS-Winner, 'Butterscotch PMR', has the best flavor of the group. This small butternut has the same PMR and an even shorter vine than 'Metro PMR' or 'Short-Vine PMR', so there is a butternut for nearly every need. Butternuts also store well, though how long they keep depends on the variety.

• See all butternut squash

4 • Delicata/Dumpling

Delicatas are usually sweeter than acorns, with a very thin skin you can eat once cooked

They're among the tastiest pepo squash, often far sweeter than their relatives, green acorns. Delicatas are especially easy to enjoy because the thin skin softens when cooked, so there's no need to peel. Dumpling squash taste similarly sweet in a slightly smaller fruit. 'Honey Bun' is a dumpling squash that clearly outdoes 'Sweet Dumpling' for yield, storage and flavor. The fruits turn a caramel-bronze color when they are fully ripe, which makes it easy to tell when to harvest.

• See all delicata and dumpling squash