From Butternut to Spaghetti: How to Cook Every Winter Squash This Fall
Winter squash season is in full swing, and Open Air Market Produce Stand has butternut, acorn, and spaghetti squash piled high and ready to go. Here's how to make the most of every variety this fall.
Three Squash, One Season — and They're All Worth Your Time
There's a moment every September when the air shifts and the kitchen starts calling. That's exactly when winter squash comes into its own. Butternut, acorn, and spaghetti squash couldn't be more different from each other in shape, texture, and flavor — yet all three arrive at the same time and bring the same unmistakable comfort to fall cooking. Right now, all three are stacked up and ready to go at Open Air Market Produce Stand on Barbourville Road in London, Kentucky.
If you've ever grabbed just one variety out of habit and left the others behind, this is the season to change that. Each squash has its own personality, its own best uses, and its own crowd of devoted fans. Getting to know all three makes fall cooking a whole lot more interesting.
Butternut Squash: The Crowd Favorite You Can Do Almost Anything With
Butternut squash is the workhorse of the winter squash world — sweet, smooth, and versatile enough to carry just about any dish you put it in. Roast it in cubes with olive oil and a pinch of cinnamon for an easy side dish, or simmer it down into a velvety soup that practically makes itself. Its natural sweetness deepens beautifully with heat, which is why it shows up in everything from pasta sauces to casseroles to fall grain bowls.
When you're picking one out, look for a butternut with a long neck and a small seed cavity at the base — that means more usable flesh and less waste. The skin should be uniformly tan and firm to the touch with no soft spots. A good butternut can sit on your kitchen counter for weeks, so buying a couple at once makes sense. Stop by the stand any day this week — we're open Monday through Friday 10 to 6, Saturday 9 to 6, and Sunday 11 to 6 — and you'll find plenty to choose from.
Acorn Squash: Small, Sweet, and Built for Stuffing
Acorn squash is the one you want when you're cooking for two or need an easy weeknight win. Cut one in half, scoop out the seeds, brush the inside with butter and brown sugar or maple syrup, and roast it cut-side up until it caramelizes and goes tender — that's it. The ridged, dark green shell holds its shape in the oven, turning each half into a natural bowl that's practically begging to be filled.
And stuffed acorn squash is genuinely one of fall's great dinners. Wild rice with dried cranberries and pecans, sausage and sage stuffing, or even a simple mixture of quinoa and roasted vegetables all work beautifully. The squash itself has a mild, nutty sweetness that plays well with both savory and sweet flavors, making it one of the more flexible things you can bring home this time of year.
Spaghetti Squash: The One That Still Surprises People
If you've never cooked a spaghetti squash, here's the short version: you roast it, scrape the inside with a fork, and the flesh separates into long, golden strands that genuinely look like pasta. It doesn't taste like pasta — it's lighter, a little sweet, and pleasantly mild — but it holds up to sauce, meatballs, pesto, or a simple drizzle of olive oil and Parmesan in a way that feels deeply satisfying.
Spaghetti squash is also one of the easiest winter squash to prepare. Slice it in half lengthwise, place it cut-side down on a baking sheet, and roast at 400 degrees for about 40 to 45 minutes. That's the whole technique. The pale yellow exterior can make it easy to overlook at the market, but don't walk past it. It's one of those ingredients that earns a permanent spot in your fall rotation once you try it.
Picking the Best Squash and Getting It Home Right
All three varieties have a few things in common when it comes to selecting a good one. You want firm skin with no soft spots or cuts, a stem that's still intact and dry, and a weight that feels heavy for the size — that density tells you the flesh is solid and moist inside. Avoid anything with shiny skin, since a dull, matte finish is actually a sign of proper maturity.
Once you get them home, winter squash stores well at room temperature, away from direct sunlight. Whole squash can last anywhere from a few weeks to a couple of months depending on the variety, which makes them an excellent buy in bulk. Cooked squash freezes well too — roast a big batch, portion it out, and you've got a head start on soups and sides well into November.
A Simple Fall Meal Plan Built Around All Three
Here's an easy way to work through all three varieties over the course of a week without repeating yourself. Start with a big pot of butternut squash soup on Sunday — it reheats perfectly and tastes better the next day. Midweek, do stuffed acorn squash halves for dinner; they come together in under an hour and feel like a real meal. By Friday, pull out the spaghetti squash and top it with whatever sauce you have on hand — marinara, brown butter and sage, or even a Thai peanut sauce if you're feeling adventurous.
That's three very different dinners from three squash you can pick up in a single trip. Open Air Market Produce Stand at 1594 Barbourville Road in London, Kentucky has all three in stock right now, with plenty of parking and a selection that changes with the season. This is exactly the kind of produce that makes fall cooking feel worth the effort — and it's right here in Laurel County, waiting for you.
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.
