5 Super Squash to Eat this Fall + Tasty Recipes

Eleanor King

It’s fall and that means winter squash season is here! Don’t let the name deceive you though, these hardy gourds are perfect for autumn dishes to transition you into the cooler months. With plenty of nutrients and fiber, winter squash are a must-eat this time of year. Here are five to add to your plate.


Butternut Squash 

Butternut squash is a delicious sweet or savory option that offers vitamins, minerals, fiber, and antioxidants. Low in calories, this bright orange squash is loaded with nutrients, including vitamin A, vitamin C, magnesium, and potassium. Additionally, it’s high in fiber and has lutein and zeaxanthin, two key antioxidants that can help keep your eyes healthy. 

Here are three yummy recipes to try with your family. 

Acorn Squash 

Similar to other winter squash, acorn squash are highly nutritious and provide a good source of vitamins, minerals, and fiber. Acorn squash is especially high in vitamin C, as well as B vitamins, potassium, and magnesium. Roasted or cooked in a dish, the yellow-orange flesh is sweet and slightly nutty. 

Pumpkin 

This well-loved porch staple and pie filling is brimming with antioxidants and nutrients. Pumpkins are a great source of beta-carotene, a carotenoid that your body converts into vitamin A, as well as fiber and vitamins A and C. To reap the many benefits of pumpkin, make sure to look for organic, unsweetened canned pumpkin or go right to the vine and pick your own!

Check out three delicious pumpkin recipes. 

Spaghetti Squash 

Spaghetti squash is an easy and delicious low-carb switch often used in pasta recipes. This fun im-pasta is high in fiber, vitamin C, manganese, and vitamin B6, and contains small amounts of thiamine, magnesium, folate, calcium, and iron. Its mild taste makes it the perfect canvas for creative meals that can boast a low-carb, low-cal approach.  

Learn how to roast your own spaghetti squash here.

Kabocha Squash

One of the lesser known winter squash, kabocha squash are also known as Japanese pumpkins. They are equally as nutrient dense as their relatives and provide vitamins A and C, B vitamins, fiber, magnesium, potassium, and antioxidants. Perfect for roasting, stuffing, pureeing, and more, their flavor is said to be between a sweet potato and a pumpkin.