It’s almost Squashtober—harvest season for a plethora of winter squash varieties. The arrival of these fall beauties makes the good-bye to summer tomatoes and lettuces a tad … bit … easier.

But let’s be honest: Aside from the celebrated butternut squash, most of us don’t know one winter squash variety from the next, let alone what to do with it.

Here’s a simple guide to the local squashes you’ll find in the Market this fall:

 

Sunshine Squash

Completely stringless, filled with succulent, ultra-sweet flesh with a nutty after bite you’ll love. The creamy-sweet flavor is brought out well when the fruit is baked, steamed, or even microwaved.

 

Buttercup Squash

Has a sweet and creamy orange flesh and is much sweeter than other winter varieties. Can be baked, mashed, steamed, stuffed or simmered, and can replace sweet potatoes in most recipes.

 

Delicata Squash

This squash is milder than and not as sweet as other winter squash, so it pairs well with hearty winter dishes. The thinner skin is barely detectable when cooked, so there’s no need to peel it!

 

Honeynut Squash

The smaller, sweeter, more delicate cousin of the butternut. This adorable squash is easy to prep because the skin is thin enough to eat. Their size makes them ideal for personal-sized roasted squash. Just chop ’em in half, scoop out the seeds, drizzle in oil, and season to taste!

 

Acorn Squash

It has a moist, tender flesh that’s distinctly nut-like, yet mild and sweet. It is traditionally halved, seeded, drizzled with maple syrup and roasted.

 

Butternut Squash

Has a deep orange flesh that is smooth and very sweet, similar to sweet potato and yam, with hints of butterscotch. This popular squash is amazingly versatile and easy to peel with a vegetable peeler.

 

 

Blue Hubbard Squash

Normally, Hubbard squash is intimidatingly large. But currently, the Markets are carrying “Baby” Blue Hubbards which make now the ideal time to try this colorful gourd.  Its sweet, buttery flavor paired with a drier texture makes it best puréed for soups and pies.

 

Spaghetti Squash

The flesh is noodle-like in appearance and is often used as a pasta substitute (perfect for gluten-free diets). Like other squash, it can be halved and roasted; or you can roast it whole, slice it in half, and pull out the long squash “noodles.”