One of my favorite things about going to the farmers' market in the fall is seeing all the cool varieties of winter squash. I love their funky shapes and stunning colors.
Though I usually declined winter squash as a kid (so often drenched in brown sugar and butter, it didn't please my salty-tooth), I'm a huge fan of it now. Added bonus: A cup of cooked squash provides more than twice the recommended daily value of vitamin A, plus plenty of vitamin C.
Winter squash's creamy texture is versatile in so many applications. Here are my favorite squash to sauté, stuff, make soup with and roast. With recipes this delicious, squash may become a regular on your table this season.
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Best Squash to Sauté: Delicata Squash
If you haven't tried delicata squash, it's worth seeking out. The skin is tender enough to eat when cooked, so there's no peeling involved. It's great sautéed because all you have to do is slice it and then cook it. Sauté it with olive oil and a little orange juice and zest, then add a sprinkling of pistachio nuts to make it special. Get the recipe for Delicata Squash with Orange & Pistachios and more delicious delicata squash recipes
Best Squash to Stuff: Acorn Squash
After you scoop the seeds out of an acorn squash, you have the perfect vessel for stuffing. I particularly love it filled with a Southwestern-spiked filling of turkey sausage, tomatoes, black beans and Swiss cheese. Get the recipe for Southwestern Stuffed Acorn Squash plus more delicious winter squash recipes.
Best Squash to Make Soup With: Butternut Squash
I love how silky-smooth butternut squash gets when it's whirled into a soup. Butternut squash is one of the most widely available varities of squash and works well in endless applications. Get the recipe for Roasted Pear-Butternut Soup with Crumbled Stilton plus more recipes featuring butternut squash.
Best Squash to Roast: Any Squash
Really, my favorite way to cook any kind of squash is roasting it. And it's so easy to do. Here's how to do it: Peel, seed and cut up 2 pounds of squash into 1-inch pieces. Toss with 4 teaspoons extra-virgin olive oil, 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper and spread out evenly on a large rimmed baking sheet. Roast at 450°F, stirring once or twice, until tender, 25 to 35 minutes.
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