Fall in New York brings a bounty of squash, and some varieties are just too good to pass up. From sweet to savory, each type has its own perfect way to cook and enjoy.
I’ve picked nine favorites along with tips to make the most of them in your kitchen. Get ready to fill your New York table with cozy, delicious fall flavors.
1. Butternut Squash
Butternut squash shows up everywhere in New York grocery stores during fall because it tastes naturally sweet and creamy. Its tan skin hides bright orange flesh that becomes silky smooth when roasted at 400 degrees for about 45 minutes.
You can also cube it for soups or mash it like potatoes for a healthier side dish. Many New York chefs love adding maple syrup and cinnamon to roasted butternut for extra flavor that screams autumn comfort food.
2. Acorn Squash
With its ridged dark green skin and compact size, acorn squash fits perfectly in smaller New York apartment ovens. Slice it in half, scoop out the seeds, and bake it cut-side down for tender results every time.
Filling the center with butter, brown sugar, and pecans creates a dessert-like side dish families adore. The nutty flavor pairs wonderfully with pork chops or roasted chicken for weeknight dinners across the state.
3. Spaghetti Squash
Spaghetti squash earned its name because the cooked flesh separates into noodle-like strands that fool your taste buds! Roast it whole after poking holes in the skin, then use a fork to scrape out the golden threads.
Health-conscious New Yorkers substitute these veggie noodles for regular pasta, topping them with marinara sauce or garlic butter. Kids think it’s magic when squash turns into spaghetti right before their eyes at dinner time.
4. Delicata Squash
Delicata squash saves you time because its thin skin becomes completely edible after cooking—no peeling required! The cream-colored exterior features pretty green stripes that look beautiful on any dinner plate.
Slice it into half-moon shapes, toss with olive oil and salt, then roast until caramelized and crispy. New York farm stands sell delicata throughout October and November, making it a seasonal favorite for busy families who want quick, delicious vegetables.
5. Kabocha Squash
Kabocha squash, sometimes called Japanese pumpkin, brings extra-sweet flavor and fluffy texture to your fall cooking adventures. Its dark green bumpy skin protects dense orange flesh that tastes like a cross between pumpkin and sweet potato.
Steam or roast kabocha wedges for simple preparation that highlights natural sweetness without added sugar. Asian grocery stores throughout New York City stock this variety, and it makes incredible tempura or curry dishes for adventurous eaters.
6. Hubbard Squash
Hubbard squash grows enormous—sometimes weighing over 20 pounds—and features tough, warty skin in shades of blue-gray or orange. Because of its giant size, many New York markets sell it pre-cut into manageable pieces for home cooks.
The golden flesh inside works beautifully in pies, bread, and hearty stews that feed a crowd. Baking hubbard chunks low and slow brings out caramelized edges and deep, earthy flavors perfect for Thanksgiving gatherings upstate.
7. Carnival Squash
Carnival squash looks like someone painted an acorn squash with splashes of green, orange, yellow, and cream colors. Beyond its eye-catching appearance, carnival delivers sweet, maple-like flavor that kids and adults both enjoy.
Prepare it exactly like acorn squash by halving, seeding, and roasting until fork-tender and golden. New York gardeners love growing carnival because it stays small enough for container gardens on balconies while still producing delicious harvests each fall season.
8. Pumpkin
Not all pumpkins work for carving—sugar pumpkins and pie pumpkins are specifically bred for eating and taste far superior to jack-o-lantern types. Their smooth, sweet flesh creates the best homemade pumpkin puree for pies, muffins, and lattes.
Cut them into quarters, roast until soft, then blend the cooked flesh for recipes throughout winter. Every fall, New York orchards sell these smaller cooking pumpkins alongside their larger decorative cousins at harvest festivals.
9. Red Kuri Squash
Red kuri squash catches your eye immediately with its brilliant orange-red color and teardrop shape that resembles a giant chestnut. Originally from Japan, this variety has become popular at upscale New York farmers markets for good reason.
Its smooth, edible skin and nutty-sweet flavor make red kuri perfect for soups, gratins, or simple roasting with herbs. The creamy texture when pureed rivals butternut squash but offers a more complex, earthy taste that impresses dinner guests.