Three Winter Squashes Worth Cooking All Season Long
Winter squash season is here, and butternut, acorn, and spaghetti squash are three of the most rewarding vegetables you can bring home this fall. Here's how to make the most of every one of them.
Why Winter Squash Deserves a Spot in Your Fall Kitchen
There's something deeply satisfying about cooking with winter squash. The weight of it in your hands, the dense flesh that holds up to roasting, braising, and baking — it's the kind of ingredient that makes fall cooking feel intentional and rewarding. Butternut, acorn, and spaghetti squash each bring something different to the table, and right now all three are in peak season and looking beautiful at Open Air Market Produce Stand on Barbourville Road in London, Kentucky.
If you've been walking past these squashes at the market without knowing what to do with them, this is your invitation to change that. Each variety has its own personality, its own best cooking method, and its own way of turning a simple weeknight meal into something your family will ask for again.
Butternut Squash: The Sweet, Silky One
Butternut squash is the crowd-pleaser of the group. Its smooth tan skin hides a deep orange interior that turns silky and sweet when roasted. Cut it in half, brush it with a little olive oil, and roast it cut-side down at 400°F for about 45 minutes — you'll end up with flesh so tender it practically scoops itself out.
From there, the possibilities are wide open. Blend it into a velvety soup with a splash of cream and a pinch of nutmeg. Cube and roast it to toss into grain bowls or pasta. Mash it like sweet potatoes with butter and brown sugar for a side dish that disappears fast at the dinner table. Butternut also stores well on a cool countertop or shelf, so you can pick up a few and use them over several weeks without worrying about spoilage.
Acorn Squash: Small, Sturdy, and Surprisingly Elegant
Acorn squash is the one that looks almost too pretty to cut into — those deep green ridges and compact shape make it a natural fall decoration as much as a vegetable. But don't let it just sit on your counter. Halved and roasted, acorn squash becomes a natural little bowl begging to be filled.
Try stuffing the halves with a mixture of cooked sausage, diced apple, onion, and sage, then roasting until the edges caramelize and the flesh is fork-tender. Or keep it simple: brush with butter, sprinkle brown sugar and cinnamon into the hollow, and roast until bubbling. Acorn squash cooks faster than butternut — usually 35 to 40 minutes — making it a great option when you want something seasonal but don't have a lot of time.
Spaghetti Squash: The One That Surprises Everyone
If you've never cooked spaghetti squash, prepare to be delighted. This pale yellow oval looks completely ordinary until you roast it and drag a fork across the flesh — at which point it separates into long, noodle-like strands that practically beg to be topped with marinara, pesto, or a creamy Alfredo sauce.
It's a genuinely fun vegetable to cook, especially if you're making dinner with kids. Cut it in half lengthwise, scoop out the seeds, brush with oil and salt, and roast cut-side down at 400°F for 40 to 50 minutes depending on size. Let it cool slightly before forking out the strands. Top it however you'd top pasta — it holds up surprisingly well under a hearty meat sauce, and it reheats beautifully the next day.
Picking the Best Squash at the Stand
When you're choosing winter squash, a few things to look for: the skin should be hard and matte, not shiny or soft. Soft spots are a sign the squash has been bumped around too much or stored poorly. Pick it up — it should feel dense and heavy for its size, which means the flesh inside is thick and moist. A dry, intact stem is also a good sign of freshness.
At Open Air Market Produce Stand, you'll find all three varieties available seven days a week — Monday through Friday from 10 to 6, Saturday from 9 to 6, and Sunday from 11 to 6. Parking is easy and plentiful, so don't hesitate to stop in even on your busiest day. The stand is at 1594 Barbourville Road, right here in London, and the selection this time of year is genuinely worth the visit.
Squash on the Porch and in the Kitchen
One more thing worth mentioning: winter squash isn't just for cooking. Before you slice into that butternut or acorn squash, consider letting it live on your front porch for a while first. Grouped with a few small pumpkins, some dried gourds, and a bundle of Indian corn, a few winter squashes add beautiful texture and color to a fall display. Their muted yellows, greens, and tans pair perfectly with the oranges and reds of classic fall decor.
When you're ready to cook them — which could be weeks from now, because these store so well — just bring them inside and they'll be as good as the day you picked them up. It's one of fall's best small luxuries: decor that becomes dinner.
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.
