Winter Squash Is Here: Everything You Need to Know About Butternut, Acorn, and Spaghetti Squash This Fall

The Three Squash You Need in Your Kitchen Right Now

There's a moment every fall when the air shifts just enough to make you want to turn on the oven and let something warm and savory fill the house. That moment has arrived in London, Kentucky, and so have the winter squash. Butternut, acorn, and spaghetti squash are all in right now at Open Air Market Produce Stand, stacked up in beautiful fall abundance and ready to go home with you. If you've been waiting for the season to really feel like autumn, this is your sign.

These three squash varieties couldn't be more different from one another in flavor, texture, and how you use them in the kitchen — which is exactly what makes them so exciting. Whether you're a devoted home cook or someone who just wants to try something new this season, there's a winter squash here with your name on it. Let's talk about what makes each one special and how to make the most of them.

Butternut Squash: The Creamy, Sweet All-Star of Fall Cooking

If there's one squash that belongs in every fall kitchen, it's butternut. Its smooth tan skin hides a rich, deep-orange interior that turns silky and sweet when roasted. Halve it, scoop out the seeds, brush it with olive oil and a little salt, and roast it cut-side down at 400°F for about 45 minutes. What comes out is practically caramel — tender, golden, and ready to be scooped right from the skin.

Butternut squash is the backbone of one of fall's most comforting dishes: butternut squash soup. Roast the squash first to deepen the flavor, then blend it with sautéed onion, garlic, a splash of cream, and a pinch of nutmeg or smoked paprika. It's the kind of soup that makes a rainy September Sunday feel like a gift. You can also cube butternut squash raw and toss it into a sheet pan dinner alongside chicken thighs and fresh herbs, or stir it into a creamy risotto for something that tastes genuinely impressive without being complicated.

One butternut squash goes a long way, too. A single medium squash can feed four people as a side dish or stretch into a big pot of soup that feeds the whole family — and then some. When you're picking one out at the stand, look for a squash that feels heavy for its size, with a matte (not shiny) skin and no soft spots. Those are the ones worth taking home.

Acorn Squash: Small, Gorgeous, and Built for Stuffing

Acorn squash is the one that looks like it was designed by someone who also loves fall decorating. With its deep green ridged skin, compact size, and naturally bowl-shaped interior once halved, it's both beautiful on the counter and incredibly practical in the kitchen. It also has a slightly nuttier, more earthy flavor than butternut, which makes it a wonderful complement to savory fillings.

The classic preparation is simple and hard to beat: halve the acorn squash, brush the cut sides with butter and brown sugar or maple syrup, and roast until the edges caramelize and the flesh is fork-tender. It takes about 45 minutes at 375°F and the result is essentially a built-in serving bowl full of sweet, yielding squash. But don't stop there — acorn squash halves are also incredible stuffed with a mixture of cooked wild rice, dried cranberries, toasted pecans, and a little sage. It's a dish that looks stunning on a dinner table and tastes even better than it looks.

Because they're relatively small compared to butternut, acorn squash are also a great entry point if you're new to cooking winter squash. One squash makes two servings, which is perfect for a weeknight dinner for two or a simple side alongside a roast chicken. We have them in right now at the stand, and they're gorgeous — pick up a few while they're at their best.

Spaghetti Squash: The One That Surprises Everyone

If you haven't cooked spaghetti squash before, prepare to be genuinely delighted. This pale yellow oval doesn't look like much from the outside, but once you roast it and drag a fork across the interior, it separates into long, tender strands that look — and feel — remarkably like pasta. It's one of the more fun things to happen in a fall kitchen, especially if you're cooking with kids.

To cook it, slice the squash in half lengthwise, drizzle the cut sides with olive oil, and roast cut-side down on a baking sheet at 400°F for about 40 minutes. Let it cool for a few minutes, then use a fork to scrape the flesh away from the skin. Those strands can go under a rich marinara sauce, a creamy Alfredo, or simply be tossed with butter, garlic, Parmesan, and fresh black pepper. The texture is lighter and more delicate than actual pasta, but there's something undeniably satisfying about a bowlful of spaghetti squash on a cool fall evening.

Spaghetti squash also keeps well on the counter for several weeks, which means you can grab one or two now and have them on hand for whenever the mood strikes. It's the kind of produce that's low-pressure — it waits patiently for you — and that's something worth appreciating during a busy fall season.

How to Store Winter Squash So It Lasts All Season

One of the best things about winter squash is that it's built to last. Unlike summer produce that needs to be used within days, butternut, acorn, and spaghetti squash are all incredibly storage-friendly when handled right. The key is keeping them in a cool, dry spot with good air circulation — think a pantry shelf, a corner of the kitchen counter, or an unheated back room. Avoid the refrigerator for whole squash; the cold actually shortens their shelf life rather than extending it.

Butternut squash can last up to three months stored properly. Acorn squash typically keeps for one to two months. Spaghetti squash falls somewhere in between, often lasting six to eight weeks. Once you cut into any of them, wrap the exposed flesh tightly in plastic wrap and refrigerate, using it within about five days. This kind of longevity is part of what makes stocking up during peak fall season such a smart idea — you buy now, you eat well all the way through Thanksgiving and beyond.

Fall Squash as Part of Your Porch and Table Décor

Winter squash isn't just for the kitchen — it's one of the easiest and most beautiful elements of fall decorating. A cluster of butternut squash nestled among mini pumpkins, gourds, and a few ears of Indian corn makes an effortlessly stunning display on a front porch or dining table. The varying shapes and warm tones of acorn squash and spaghetti squash look incredible grouped together, and the best part is that they double as dinner once the decorating season wraps up.

At Open Air Market Produce Stand here in London, we've got everything you need to put together a full fall display in one stop — pumpkins, gourds, Indian corn, hay bales, and of course all three of these gorgeous squash varieties. It's the kind of one-stop fall shopping that makes a Saturday morning feel worthwhile. We're open on Saturdays from 9 to 6, and there's always plenty of parking, so come browse at your own pace and see what catches your eye.

Come Pick Yours Up This Week on Barbourville Road

Open Air Market has been serving Laurel County since 1984, and fall is genuinely one of our favorite times of year to be here. The stand fills up with the colors and textures of the season, and winter squash is right at the heart of it. Whether you're coming in specifically for butternut to make soup, looking for acorn squash to stuff for dinner, or just curious about that spaghetti squash you've heard about, we'd love to help you find what you're looking for.

We're open every day of the week — Monday through Friday from 10 to 6, Saturday 9 to 6, and Sunday 11 to 6. You'll find us at 1594 Barbourville Rd in London, Kentucky. If you've been searching for fresh produce near me or wondering where to find a real Laurel County farmers market experience, this is your place. Swing by this week and let's talk squash.