Winter Squash 101: Butternut, Acorn, and Spaghetti Squash Are Ready for Your Fall Kitchen

Three Squash, Endless Possibilities

If there is one group of vegetables that truly defines fall cooking, it is winter squash. Butternut, acorn, and spaghetti squash each bring something completely different to the table — different textures, different flavors, different uses — and right now all three are stacked up and looking absolutely gorgeous at Open Air Market Produce Stand on Barbourville Road in London, Kentucky. Whether you are a seasoned home cook or you have never sliced into a squash in your life, this is the week to grab one (or all three) and get comfortable in your kitchen.

Butternut Squash: The Creamy, Caramel-Sweet One

Butternut squash is the crowd favorite for good reason. Its smooth, sweet orange flesh roasts into something almost caramel-like, and it is incredibly forgiving for beginner cooks. Cut it in half, drizzle with olive oil, sprinkle with salt and a pinch of cinnamon, and roast it cut-side down at 400°F for about 45 minutes. The result is silky, rich, and deeply satisfying.

Butternut also makes one of the best soups of the entire fall season. Roast a halved squash until tender, scoop out the flesh, and blend it with warm broth, a little garlic, and a splash of cream. Finish with toasted pepitas and a drizzle of honey and you have something that tastes like it came out of a restaurant kitchen. It stores well too — a whole butternut squash kept in a cool, dry spot can last several weeks, which makes it a smart buy.

Acorn Squash: Small, Sturdy, and Stuffed with Potential

Acorn squash is the one that looks like it was carved by nature specifically to be filled with something delicious. Its ridged, dark green exterior gives way to pale yellow-orange flesh that is mildly sweet and slightly nutty. The classic preparation is dead simple: halve it, brush each cavity with butter and brown sugar, and roast it until the edges caramelize. It practically becomes its own bowl.

But acorn squash is also fantastic when stuffed. Fill the cavity with a mixture of cooked wild rice, dried cranberries, pecans, and a little sage butter, then bake until everything is bubbling and fragrant. It is the kind of dish that makes your whole house smell like fall. Because of their compact size — usually just right for one or two servings — acorn squash are perfect for smaller households that do not want a huge quantity of leftovers.

Spaghetti Squash: The One That Surprises Everyone

People who have never cooked spaghetti squash tend to be genuinely amazed the first time they drag a fork through its cooked flesh and watch it pull apart into long, noodle-like strands. It is one of those produce items that seems almost like a trick. Cut it in half lengthwise, remove the seeds, brush with oil and salt, and roast cut-side down at 375°F for about 40 minutes. Then flip it over, let it cool for a few minutes, and start pulling.

The flavor of spaghetti squash is mild and slightly sweet, which means it takes on whatever sauce or seasoning you pair it with. Top it with a hearty marinara and some parmesan for a lighter pasta alternative, or go full fall and toss the strands with browned butter, sage, toasted walnuts, and a handful of parmesan. Either way it is genuinely satisfying and a fantastic way to get more vegetables into a weeknight dinner without much effort.

How to Pick the Best Squash at the Stand

When you stop by Open Air Market — open Monday through Friday from 10 to 6, Saturday from 9 to 6, and Sunday from 11 to 6 — here is what to look for. A good winter squash should feel heavy for its size, which tells you the flesh is dense and full of moisture. The skin should be matte rather than shiny; a glossy surface on a butternut or acorn squash can actually indicate it was picked too early. Look for squash with the stem still attached and fully dried — that stem is a natural seal that helps the squash last longer once you bring it home.

Avoid any squash with soft spots, cracks, or areas where the skin looks sunken or discolored. A little surface scarring is completely normal and does not affect quality. Our staff is always happy to help you pick a good one if you are not sure what to look for — that kind of hands-on help is one of the things that makes shopping at a local produce stand so much better than grabbing whatever is on a grocery store shelf.

A Quick Fall Weeknight Dinner Built Around Squash

Here is a simple weeknight meal that uses any of the three squash varieties and comes together in under an hour. Slice butternut or acorn squash into half-inch half-moons, toss with olive oil, smoked paprika, garlic powder, salt, and pepper, and roast at 425°F for 25 to 30 minutes until the edges are golden and slightly crispy. Serve alongside roasted chicken thighs and a simple arugula salad with lemon and shaved parmesan. It is warm, filling, and completely seasonal.

If you are using spaghetti squash for a weeknight dinner, the key is to roast it early in the week and store the pulled strands in the fridge. They reheat beautifully and can be the base for two or three completely different meals throughout the week — one night with marinara, the next tossed in a stir-fry, the next mixed into a frittata with leftover roasted vegetables.

Come See What Fall Looks Like in Laurel County

Open Air Market Produce Stand has been at 1594 Barbourville Rd in London, Kentucky since 1984 — the longest-running produce market in Laurel County — and fall is honestly one of the most beautiful times to visit. The stand is loaded right now with everything the season has to offer: mums, pumpkins, gourds, Indian corn, hay bales, and of course all three of these winter squash varieties. Parking is easy and plentiful, and the whole experience of walking through a display of fall produce in the crisp September air is something that just cannot be replicated online.

If you have been searching for fresh produce in London, Kentucky or looking for a local alternative to the grocery store, come see us any day of the week. Whether you walk away with a single spaghetti squash for a weeknight experiment or load up a bag with all three varieties for a week of fall cooking, you will leave glad you stopped.