Butternut, Acorn, and Spaghetti Squash: The Fall Trio Your Kitchen Needs Right Now
Winter squash season is in full swing, and butternut, acorn, and spaghetti squash are three of the most versatile, delicious vegetables you can bring home this fall. Come see what's looking great right now at Open Air Market Produce Stand on Barbourville Road.
Three Squashes That Define Fall Cooking
If there's a more satisfying sight in an autumn kitchen than a counter full of winter squash, we haven't found it yet. Butternut, acorn, and spaghetti squash each bring something completely different to the table — different textures, different flavors, different cooking methods — and right now, all three are looking absolutely beautiful at Open Air Market Produce Stand here in London, Kentucky. Whether you're a seasoned cook or just starting to explore fall produce, this is the week to grab one of each and get a little adventurous.
These three varieties are sometimes lumped together and overlooked in favor of flashier fall staples, but any home cook who's roasted a butternut or pulled the tender strands from a spaghetti squash knows the real story. Winter squash is hearty, filling, naturally sweet, and incredibly easy to work with. It stores well at room temperature for weeks, which means buying a few extras today is never a bad idea.
Butternut Squash: Sweet, Silky, and Endlessly Useful
Butternut squash is probably the most recognized of the three, and for good reason. Its smooth tan skin and rich orange flesh cook down into something almost buttery — sweet but not cloying, with a depth that works in both savory and sweet applications. Roast it in cubes with olive oil and a pinch of cinnamon for a simple side dish, or simmer it into a velvety soup that practically defines October.
One of our favorite butternut preparations is dead simple: halve it lengthwise, scoop out the seeds, brush the cut side with butter and a drizzle of maple syrup, and roast it face-down at 400 degrees until completely tender. Flip it over for the last ten minutes and let the edges caramelize. Serve it straight from the skin with a sprinkle of fresh thyme. It takes about 45 minutes and tastes like something you worked on all day. If you're picking up butternut at the stand, look for one that feels heavy for its size with no soft spots — that's your sign it's at peak quality.
Acorn Squash: The Individual Serving Your Fall Dinner Table Deserves
Acorn squash has a slightly nuttier, milder flavor than butternut, and its small size makes it perfect for single-serving preparations. The classic move is to halve it, fill the cavity with a little brown sugar and butter, and bake it until it's completely soft — but don't stop there. Acorn squash also takes beautifully to savory fillings like sausage, wild rice, dried cranberries, and herbs. It becomes its own edible bowl, which makes dinner feel a little more special without much extra effort.
The dark green ribbed skin is edible when roasted at high heat, which means less prep work and more texture on the plate. If you've never tried leaving the skin on roasted acorn squash, it's worth a try — it crisps up nicely and adds a pleasant chew to an otherwise soft dish. Acorn squash is one of those vegetables that looks impressive on the plate without requiring any culinary tricks.
Spaghetti Squash: The Fall Vegetable That Surprises Everyone
Spaghetti squash is in a category of its own. Bake it until tender, run a fork through the flesh, and out come long golden strands that look remarkably like — you guessed it — spaghetti. It's mild in flavor, which makes it an ideal base for just about any sauce you'd normally put on pasta. Marinara, pesto, brown butter with sage, or even a simple garlic and olive oil toss all work beautifully.
For first-timers: pierce the squash a few times with a fork, place it whole on a baking sheet, and roast at 375 degrees for about an hour, flipping once halfway through. Let it cool for ten minutes, slice it open, remove the seeds, and then drag a fork lengthwise through the flesh. It practically does the work for you. Spaghetti squash is one of those genuinely fun kitchen discoveries, and at the moment it's priced affordably and looking great at our produce stand on Barbourville Road in London.
How to Pick the Best Squash at the Stand
Choosing good winter squash doesn't require expertise — just a few quick checks. First, pick it up. It should feel noticeably heavy for its size, which signals dense, moist flesh inside. The skin should be hard and matte, not shiny or soft. Any give when you press the skin is a sign it's past its prime. For butternut, look for a long neck relative to the bulb — that's where all the usable flesh is. For acorn and spaghetti, just make sure the stem is intact and dry.
Winter squash keeps well at room temperature away from direct sunlight — a cool corner of the kitchen or a spot on the counter is perfect. You don't need to refrigerate it until it's been cut. That long shelf life is part of what makes stocking up so practical. Stop by Open Air Market any day this week — we're open Monday through Friday from 10 to 6, Saturday from 9 to 6, and Sunday from 11 to 6, with plenty of parking right off Barbourville Road.
A Quick Weeknight Soup to Put It All to Use
If you want one recipe that showcases butternut squash at its absolute best, try a simple roasted butternut and apple soup. Roast cubed butternut squash alongside a chopped apple and half an onion until everything is caramelized and tender — about 30 minutes at 425 degrees. Transfer to a blender with a cup or two of warm chicken or vegetable broth, a pinch of nutmeg, and salt to taste. Blend until silky smooth, adjust the consistency with more broth, and finish with a swirl of cream and a few toasted pumpkin seeds on top.
This soup takes under an hour start to finish and tastes like something from a restaurant. It also freezes beautifully, so doubling the batch when squash is fresh and affordable just makes sense. Pair it with crusty bread and a simple green salad and you've got a complete fall dinner that costs almost nothing and hits every note — warm, sweet, savory, and deeply seasonal.
While You're Here: The Full Fall Experience
Picking up winter squash is a great reason to visit, but it's far from the only one. Open Air Market Produce Stand has been London, Kentucky's longest-running produce market since 1984, and fall is honestly one of the most exciting times of year to stop by. Alongside all the winter squash, you'll find pumpkins in every size, colorful mums for your porch, hay bales, straw, gourds, Indian corn, and a full selection of fresh seasonal fruits and vegetables.
If you've been searching for fresh produce near you in Laurel County, this is your destination. We're at 1594 Barbourville Road in London, open seven days a week. Come for the squash, stay for everything else fall has to offer — and don't be surprised if you leave with a full trunk and a lot of dinner ideas.
1594 Barbourville Rd, London, KY 40744 · Mon–Fri 10–6 · Sat 9–6 · Sun 11–6
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Serving London, Kentucky since 1984, Open Air Market is the oldest and longest-running produce market in Laurel County. For over 40 years, our family-owned stand at 1594 Barbourville Rd has been the trusted source for fresh, seasonal fruits and vegetables in southeastern Kentucky. We hand-select every item for ripeness and quality — the way it's been done for four decades. Open 7 days a week.
