Growing winter squash in Wisconsin offers gardeners a rewarding harvest that stands up beautifully to our northern climate. These hardy vegetables not only provide delicious eating through the cold months but also add striking variety to any garden with their unique shapes, colors, and textures.
I’ve spent years testing different varieties in my own Madison garden, and these 14 squash varieties consistently deliver excellent results even with our shorter growing season and sometimes unpredictable weather patterns.
1. Butternut Squash
Gardeners across Wisconsin love butternut squash for its reliability in our challenging climate. The tan-colored, bell-shaped fruits develop a sweet, nutty flavor after curing that only improves in storage.
Plant after the last frost when soil temperatures reach at least 60°F. These vines need space to sprawl but reward your patience with 4-5 pound fruits that store for months in a cool basement.
The flesh turns deep orange when cooked, signaling its high vitamin content. My family’s Thanksgiving table wouldn’t be complete without roasted butternut from our Eau Claire garden.
2. Acorn Squash
Ready to harvest in just 80-90 days, acorn squash fits perfectly into Wisconsin’s growing window. The dark green, deeply ribbed fruits with splashes of orange are both decorative and delicious.
Compact growth habits make this variety ideal for smaller gardens. Each plant typically produces 5-7 fruits weighing about 1-2 pounds each, perfect for individual servings.
Sweeter after a light frost, these squashes benefit from our cool fall nights. Last year, my La Crosse garden produced acorns until early October, giving us meals well into winter.
3. Delicata Squash
Sweet potato-like flavor makes delicata a favorite for many Wisconsin families. The cream-colored oblong fruits with green stripes have edible skin, eliminating the need for peeling.
Maturing in just 80-100 days, delicata thrives in our state’s shorter growing season. The compact vines produce 6-8 fruits per plant, each weighing about a pound.
Unlike other winter squashes, these don’t store for months – eat them within 2-3 weeks of harvest. My Green Bay garden produces enough that we enjoy them weekly from September through November.
4. Blue Hubbard Squash
Massive blue-gray fruits weighing 15-40 pounds make Blue Hubbard a conversation starter in any Wisconsin garden. Despite their imposing size, these giants thrive in our climate with proper spacing.
Heritage farmers around Milwaukee have grown this variety for generations. The sweet orange flesh has a dry texture perfect for pies and roasting.
One squash feeds a family for weeks! Plant these space-hungry vines where they can ramble freely. After harvest, cure them for two weeks in a warm spot before storing in a cool basement for up to 6 months.
5. Buttercup Squash
Dark green with a distinctive button on the blossom end, buttercup squash delivers exceptional sweetness even in Wisconsin’s shorter seasons. The compact plants need less space than many winter squash varieties.
Wisconsin’s cool nights actually enhance the development of sugars in these 3-5 pound fruits. Many local gardeners consider buttercup the best-tasting winter squash for our region.
Harvest when the stem begins to dry and cure for two weeks. My Wausau garden produces buttercups that store beautifully through February when properly cured and kept at around 50°F.
6. Kabocha Squash
Rich chestnut flavor makes kabocha worth growing in Wisconsin gardens. The dark green fruits with occasional streaking develop exceptional sweetness in our climate.
Surprisingly drought-tolerant once established, kabocha handles Wisconsin’s occasional dry spells better than many squash varieties. The compact vines produce 3-4 pound fruits with dry, sweet flesh.
Mulching heavily helps retain moisture and suppress weeds. My Appleton garden’s kabochas benefit from compost-enriched soil, producing fruits that store well for months in our cool basement.
7. Carnival Squash
Spectacular cream, green, and orange speckled patterns make carnival squash as ornamental as they are delicious. These acorn-shaped hybrids combine the best traits of sweet dumpling and acorn varieties.
Maturing in 85 days, carnival squash fits well into Wisconsin’s growing window. The compact plants produce 5-7 fruits weighing about 1-2 pounds each.
Fall displays at farmers markets around Madison feature these colorful beauties. My Baraboo garden grows carnivals that we use first as decorations through October, then roast with maple syrup from our neighbor’s sugar bush.
8. Turban Squash
Strikingly unusual shapes with a cap-like protrusion make turban squash a showstopper in Wisconsin gardens. The multicolored fruits in orange, green, and cream develop beautiful patterns unique to each squash.
Despite their exotic appearance, these squashes handle our northern growing conditions admirably. Most mature within 85-100 days, fitting our season perfectly.
While often used decoratively, the yellow-orange flesh has a mild, nutty flavor. My Oshkosh garden produces turbans that grace our Thanksgiving table first as centerpieces, then transform into delicious soup for December meals.
9. Sweet Dumpling Squash
Perfectly sized for individual servings, sweet dumpling squash produces cream-colored fruits with green stripes weighing just under a pound. The compact vines fit well in smaller Wisconsin gardens.
Maturing in 80-90 days, these squashes produce reliably even in our northernmost counties. The unusually thin skin becomes tender when baked, making it entirely edible.
Exceptionally sweet flavor makes these ideal for stuffing with wild rice harvested from northern Wisconsin waters. My Hayward garden produces dozens of these little gems that store well into January.
10. Golden Nugget Squash
Bright orange skin gives golden nugget squash unmistakable appeal in any Wisconsin garden. These small 1-pound fruits grow on bush-type plants perfect for limited spaces.
Developed specifically for northern climates, golden nugget matures in just 85 days. The compact growth habit makes this variety ideal for container gardening on patios or small urban plots.
Sweet, moist flesh has a flavor similar to sweet potatoes. My Madison community garden plot produces enough golden nuggets from three plants to enjoy weekly meals throughout fall, with their bright color matching our spectacular autumn leaves.
11. Red Kuri Squash
Vibrant orange-red skin makes red kuri squash instantly recognizable in Wisconsin gardens. The teardrop-shaped fruits typically weigh 3-4 pounds and have smooth, non-stringy flesh.
Japanese in origin, red kuri nonetheless thrives in our northern climate. The plants produce 3-5 fruits per vine and mature within 95 days, fitting our growing season.
Chefs around Door County prize these for their chestnut-like flavor. My Sturgeon Bay garden’s red kuris develop especially sweet flesh after our first light frost, usually in late September.
12. Long Island Cheese Squash
Resembling a flattened wheel of cheese, this heritage variety has been grown in Wisconsin since the 1800s. The smooth tan skin covers sweet, fine-textured orange flesh ideal for pies.
Despite its East Coast name, Long Island Cheese adapts beautifully to Wisconsin’s climate. The vines need space but reward gardeners with 6-10 pound fruits that store exceptionally well.
Heirloom seed savers around Viroqua maintain this variety for its superb flavor. My family farm near Spring Green produces cheese squashes that become the foundation of holiday pies from Thanksgiving through Christmas.
13. Galeux d’Eysines Squash
Covered in peanut-shell-like warts that develop as sugars concentrate in the flesh, this French heirloom creates conversation in any Wisconsin garden. The salmon-pink fruits typically weigh 10-15 pounds.
Despite its exotic appearance, Galeux d’Eysines matures within 100 days, making it suitable for southern Wisconsin gardens. The sugary flesh makes exceptional soup and purées.
Each year at the Monroe harvest festival, these unusual squashes draw attention. My Brodhead garden produces these conversation pieces that store well into winter in our unheated garage, improving in flavor for the first month after harvest.
14. Table Queen Squash
Dark green ribbed fruits make Table Queen a classic Wisconsin garden staple. Similar to acorn squash but with superior flavor, these productive vines yield 5-8 fruits per plant.
Maturing in just 80 days, Table Queen produces reliably even in our northernmost counties. The individual-sized fruits weigh 1-2 pounds, perfect for halving and stuffing.
Developed in 1913 and beloved by generations of Wisconsin gardeners, this variety maintains its popularity for good reason. My grandmother’s Racine garden always featured Table Queens that graced our Sunday dinners throughout fall and winter.