Three Squashes, Endless Possibilities: Your Fall Kitchen Starts Here
Fall's most versatile vegetables are here — butternut, acorn, and spaghetti squash are ready to transform your weeknight dinners and weekend feasts. Come find them fresh at Open Air Market Produce Stand in London, Kentucky.
The Squash That Signals Real Fall Has Arrived
There's a shift that happens in late September that goes beyond the calendar. The mornings get sharper, the light turns amber by late afternoon, and suddenly you want something warm and deeply satisfying coming out of your oven. That's exactly when winter squash steps into the spotlight — and right now, butternut, acorn, and spaghetti squash are all looking exceptional at Open Air Market Produce Stand on Barbourville Road in London, Kentucky.
These three varieties each bring something genuinely different to your fall cooking, and understanding what sets them apart is the first step to getting the most out of them. Whether you're a seasoned home cook or someone just getting curious about seasonal eating, this is the week to grab one of each and experiment.
Butternut Squash: The Silky Workhorse of the Fall Kitchen
If you've only ever cooked one winter squash, it was probably butternut — and for good reason. Its smooth tan skin peels relatively easily, the flesh is dense and vibrantly orange, and when roasted it develops a natural sweetness that borders on caramel. Halve it lengthwise, brush it with a little olive oil and a pinch of cinnamon or smoked paprika, and roast it cut-side down at 400°F until fork-tender. The result is something that works as a simple side, a soup base, or the filling for a seriously good ravioli.
Butternut also shines in slow cooker dishes. Cube it up with some onion, garlic, and broth, let it cook low and slow all afternoon, and you have the foundation of a bisque that will make your whole house smell like fall. Add a swirl of cream and a handful of toasted pepitas on top, and dinner is done. Pick up a couple at the stand — they keep well on the counter for a week or more, so there's no pressure to use them immediately.
Acorn Squash: Small, Stunning, and Stupidly Easy to Cook
Acorn squash is the one that looks almost too pretty to eat. Its dark green ridged exterior — sometimes streaked with orange — makes it a natural at the table even before it's cooked. The best part? You don't have to peel it. Just cut it in half through the stem, scoop out the seeds, and you've got a natural bowl just waiting to be filled.
The classic preparation is as simple as it gets: place the halves cut-side up in a baking dish, drop a pat of butter and a drizzle of maple syrup into each cavity, season with salt and a little black pepper, and roast at 375°F for about 45 minutes. The edges caramelize, the flesh turns tender and slightly sweet, and the whole thing is ready to serve right in its own shell. For something more savory, fill the cavity with a mixture of cooked wild rice, dried cranberries, and toasted pecans before roasting. It turns a humble vegetable into a centerpiece dish worthy of a Sunday dinner or an early Thanksgiving test run.
Spaghetti Squash: The One That Still Surprises People
If you haven't tried spaghetti squash yet, the experience of raking a fork across the cooked flesh and watching it separate into long golden strands is genuinely satisfying — almost theatrical. It's a naturally light option that carries bold sauces beautifully. Top it with a chunky marinara and shaved parmesan, toss it with brown butter and fresh sage, or pile on a slow-cooked meat sauce for something more substantial.
To cook it, the easiest method is to pierce the whole squash several times with a knife and microwave it for 10 to 12 minutes, flipping halfway through. Or roast it halved and cut-side down at 400°F for 35 to 40 minutes. Either way, once it's cool enough to handle, the fork-scraping magic begins. Spaghetti squash is also one of the better keepers of the winter squash family — grab one at Open Air Market when you're in London this week and it'll wait patiently on your counter until you're ready for it.
A Simple Roasted Squash Medley Worth Making This Week
Can't decide which squash to focus on? Don't. Buy all three, cube them into roughly equal pieces (leave the acorn skin on — it softens beautifully), toss everything together with olive oil, fresh thyme, a generous pinch of kosher salt, and cracked black pepper, and spread it across two sheet pans without crowding. Roast at 425°F for about 30 minutes, flipping once, until the edges are golden and slightly crisped.
This medley is one of those side dishes that works with almost anything — roast chicken, pork tenderloin, a simple green salad, or honestly just on its own with some crusty bread. It reheats well and gets better as the flavors settle overnight. Make a big batch on Sunday and you've got easy lunches and sides sorted for the first half of the week.
Come Browse the Fall Selection — We're Open Every Day
Open Air Market Produce Stand has been serving Laurel County since 1984, and fall is honestly one of the most exciting times to walk through. Right now the stand is loaded not just with winter squash but with the full sweep of autumn — pumpkins for carving and decorating, colorful gourds, Indian corn, hay bales, and chrysanthemums in deep jewel tones that will carry your porch display well into November.
We're open Monday through Friday from 10 to 6, Saturday from 9 to 6, and Sunday from 11 to 6 — seven days a week with plenty of parking right off Barbourville Road. If you've been searching for fresh produce near you or looking for a real Laurel County farmers market experience, this is the place. Swing by, grab your squash for the week, and take in everything the season has to offer.
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.
